The below is for making 1/2kg thooku.
Ingredients:
Raw mangoes - 3 big
Ginger - 3 inches
Green chillies - 3
Curry leaves - 4-5 strings
Red chillies - 3
Fenugreek / Methi seeds - 2 Tbs
Mustard seeds - 2 tsp
Sesame oil - 1/4 ltr
Red chilli powder - 3-4 tsp
Turmeric powder - 2 tsp
Jaggery - 1 small pc
Asefetida - 3 tsp
Rock Salt - 2-3 tsp
Heavy bottom vessel / non stick pan.
Method / Vidhie:
1. Grate mangoes in a grater to get thin strings.
2. Peel of the skin of ginger and grate them too.
3. Coarsely chop the green chillies.
4. In a pan dry roast the fenugreek seeds. Once they cool make a powder.
4. In a pan add the sesame oil and heat well.
5. Once the oil gets heated up add mustard splutter them well.
6. Add curry leaves, asefetida, red chillies, green chillies and fry for 30 secs.
7.Now add the grated mango and ginger to it slowly.
8. Keep stirring and add turmeric powder, red chilli powder and cook well.
9. Now add for 2-3 spoons. If u don't have rock salt add normal powder salt.
10. Keep Stirring well till the oil leaves the mixer.
11. Now add the fenugreek powder and mix well for 2 mins.
12. Once its done and a good aroma fills the house cool it down in a bowl.
13. After it cools down pour in a air tight container. Be carefull that it is moisture free.
This pickle of 1/2kg costs more than hundred rupees in Indian market.
Whereas, now you have the recipe which saves cost, hygienically done at home, can be kept at least for 2-3 months.Every fifteen days take out the mixture and saute in a pan, cool it and store again.
This makes the shelf life of pickle more.
Ingredients:
Raw mangoes - 3 big
Ginger - 3 inches
Green chillies - 3
Curry leaves - 4-5 strings
Red chillies - 3
Fenugreek / Methi seeds - 2 Tbs
Mustard seeds - 2 tsp
Sesame oil - 1/4 ltr
Red chilli powder - 3-4 tsp
Turmeric powder - 2 tsp
Jaggery - 1 small pc
Asefetida - 3 tsp
Rock Salt - 2-3 tsp
Heavy bottom vessel / non stick pan.
Method / Vidhie:
1. Grate mangoes in a grater to get thin strings.
2. Peel of the skin of ginger and grate them too.
3. Coarsely chop the green chillies.
4. In a pan dry roast the fenugreek seeds. Once they cool make a powder.
4. In a pan add the sesame oil and heat well.
5. Once the oil gets heated up add mustard splutter them well.
6. Add curry leaves, asefetida, red chillies, green chillies and fry for 30 secs.
7.Now add the grated mango and ginger to it slowly.
8. Keep stirring and add turmeric powder, red chilli powder and cook well.
9. Now add for 2-3 spoons. If u don't have rock salt add normal powder salt.
10. Keep Stirring well till the oil leaves the mixer.
11. Now add the fenugreek powder and mix well for 2 mins.
12. Once its done and a good aroma fills the house cool it down in a bowl.
Whereas, now you have the recipe which saves cost, hygienically done at home, can be kept at least for 2-3 months.Every fifteen days take out the mixture and saute in a pan, cool it and store again.
This makes the shelf life of pickle more.
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