Manga Thokku

🔥 Prep

• Wash and peel the 250 g raw mango, then grate it finely using a grater or food processor.
• Measure out 2 tbsp chilli powder, 1.5 tsp mustard seeds, 0.5 tsp fenugreek powder, 0.5 tsp asafoetida, 5 tbsp sesame oil, and 2 tsp salt into separate small bowls for easy access during cooking.

🔥 Cook

• 1. Heat a heavy-bottomed pan or kadai over medium heat and add the 5 tbsp sesame oil.
• 2. Once the oil is hot and shimmering (but not smoking), add the 1.5 tsp mustard seeds and let them splutter for 30 seconds.
• 3. Immediately add the 0.5 tsp asafoetida and stir quickly for 5 seconds until fragrant, being careful not to burn it.
• 4. Add the 250 g grated raw mango to the pan and mix well to coat with the tempered oil.
• 5. Cook the mango over medium heat for 8-10 minutes, stirring frequently, until the raw smell disappears and the moisture evaporates significantly.
• 6. Reduce heat to low and add the 2 tsp salt and 2 tbsp chilli powder; stir continuously for 2 minutes to combine the spices evenly with the mango.
• 7. Sprinkle the 0.5 tsp fenugreek powder over the mixture and mix thoroughly.
• 8. Continue cooking on low heat for another 5-7 minutes, stirring often to prevent sticking, until the mixture thickens into a jam-like consistency and oil separates clearly at the edges.
• 9. Turn off the heat and let the thokku cool completely in the pan for 30 minutes before transferring.

🔥 Serve

• Spoon the cooled Manga Thokku into a clean, dry, airtight glass jar; ensure a thin layer of oil floats on top for preservation.
• Serve as a condiment with curd rice, dosa, idli, or chapati.
• Store refrigerated for up to 3-4 weeks; always use a dry spoon to scoop out portions.