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MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES


MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Thokku /Pickle is a must available condiment in most of the south indian houses.Definitely there will be atleast one pickle/thokku in our house always to have with curd rice.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES
My father is a big big lover of pickles. He doesn’t reauire any other side dishes, if pickle is there in his plate.

So today’s recipe is mango ginger thokku. There is some difference between thokku and pickle. We add a little jaggery in thokku, and I always love this thokku, especially raw mango thokku so much.
Mango ginger is one variety of ginger which has unique mango flavor, but the look will be like ginger. It is so aromatic one and this thokku is really must try one.
In this recipe I have used tamarind, but I have seen some have used lemn juice and not sure about the taste. But using tamrind juice is really nice.

The process of making this thokku is also so simple. The one and only time consuming part is peeling the skin of the mango ginger. Grating the mango ginger is not a big process, and it will be so easy to do.

MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

OK, now let’s move on to the recipe.
MANGO GINGER THOKKU
(மா இஞ்சி தொக்கு)
SOAKING TIME: - | PREPARATION TIME: 15 MINS | COOKING TIME: 20 MINS
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: CONDIMENTS
CUISINE: SOUTH INDIAN
YIELDS: 1 CUP(APPROX.)

INGREDIENTS:
                                    250 grams Mango ginger(1 ½ cup grated)
                                    3 teaspoon Sesame oil
                                    ½ teaspoon turmeric powder
                                    ¼ teaspoon roasted fenugreek powder
                                    1 1/2 teaspoon jaggery
                                    1 medium lemon sized tamarind *
                                    1 teaspoon mustard seeds
                                    1 teaspoon asafoetida
                                    Salt to taste
                                    1 cup water
PREPARATION:
Soak the  tamrind in water and then extract the juice by using 1 cup of water.
If you are using tamarind paste mix the required paste in one cup of water.
Wash the mango ginger well in water and the peel the skin completely.
Wash again in water to remove the mud if any.
Then grate the cleaned mango ginger and keep it ready.
Roast the fenugreek seeds in a dry pan and grind it into smooth powder.
As we can’t powder ½ teaspoon only , so I roasted and powder the fenugreen seeds in bulk and use the necessary amount whenever required.

METHOD:
In a pan add the oil and let it heat.
Then add the mustard seeds and let it splutter.
Once the mustard seeds spluttered, add the asafoetida powder and saute foe 2 seconds.
Then add the grated mango ginger and saute well for around 5 minutes in medium flame.
The colour will be little changed and mango ginger will be half cooked.
Add the turmeric powder, red chilli powder and salt.
Mix well and saute for 2 minutes. Don’t let the chilli powder to burn.
Then add the tamrind juice and mix well.
Let the mixture to boil till the water gets drained and the thokku becomes thick.
If you think the thokku is not cooked well , you can sprinkle some more water and let it cook.
Once the thokku becomes thick and the oil starts to separate, check for salt and add if required.
Then add the jaggery and roasted fenugreen powder and mix well.
Let the thokku to cool down and then store in the air tight bottle.
Tastes awesome with curd rice.

NOTES:
  • Washing the mango ginger after peeling also important to make it clean.
  • Instead of grating you can even grind it into coarse paste and use.
  • Using sesame oil is gives nice taste to the thokku.
  • Using jaggery is important to balance the taste, if you don’t like, you can omit. Instead you can use sugar too, in case of unavailabiliy.
  • It will be good for a month if refrigerated. Use clean dry spoon to take the thokku each time, and don’t touh the thokku with bare hands otherwise it will spoil soon.
  • You can make the roasted fenugreek powder in bulk and then use whenever required, because it is almost used in all the pickles and thokkus.         

VIDEO RECIPE:

STEP BY STEP PHOTOS:
Soak the  tamarind in water and then extract the juice by using 1 cup of water.

If you are using tamarind paste mix the required paste in one cup of water.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Wash the mango ginger well in water and the peel the skin completely.
Wash again in water to remove the mud if any.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Then grate the cleaned mango ginger and keep it ready.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Roast the fenugreek seeds in a dry pan and grind it into smooth powder.
As we can’t powder ½ teaspoon only , so I roasted and powder the fenugreen seeds in bulk and use the necessary amount whenever required.

In a pan add the oil and let it heat.

Then add the mustard seeds and let it splutter.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Once the mustard seeds spluttered, add the asafoetida powder and saute for 2 seconds.
Then add the grated mango ginger and saute well for around 5 minutes in medium flame.
The colour will be little changed and mango ginger will be half cooked.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Add the turmeric powder, red chilli powder and salt.
Mix well and saute for 2 minutes. Don’t let the chilli powder to burn.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Then add the tamrind juice and mix well.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Let the mixture to boil till the water gets drained and the thokku becomes thick.
If you think the thokku is not cooked well , you can sprinkle some more water and let it cook.
Once the thokku becomes thick and the oil starts to separate, check for salt and add if required.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Then add the jaggery and roasted fenugreen powder and mix well.
MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Let the thokku to cool down and then store in the air tight bottle.
Tastes awesome with curd rice.

MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

MANGAAI INJI THOKKU(MAA INJI THOKKU/மா இஞ்சி தொக்கு) / MANGO GINGER THOKKU (PICKLE)- EASY PICKLE RECIPES

Do try this recipe and please don’t forget to give your feedback in comments.
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1 comment:

  1. Pickles and siders have always excited me and this seems so yummy! Thanks for sharing this amazing recipe with us.

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