How to make Grated Mango Pickle/Mango Thokku Pickle
Get good mangoes from the market with more of flesh. Wash the mangoes with clean water then dry them. Peel the mangoes, cut its flesh into big pieces and grate using a food processor or grate manually. Mangoes are ready to be made into Laccha.
Clean all the spices, pour 1 tbsp oil in a small frying pan and heat. Put 1 tbsp Methi seeds followed by Jeera into hot oil and fry till they turn light brown. Mix fried Methi seeds, Jeera with mustard, Heeng, salt and crush into a fine powder.
Pour oil in a frying pan and heat, turn off the gas. Put the remaining 1 tbsp Methi seeds in the pan and fry gently. Now add turmeric powder then put the grated mangoes, crushed spices, red chilly powder and mix all these together with a spoon.
Mango Laccha is ready. You can have this pickle right away or after 2 days when its taste gets more better. Fill the pickle in a clean and dry container. Whenever you want, take out some pickle and eat with parantha, chapati or dal-rice.
This Grated Mango Pickle can be stored up to 1 year, if you feel the oil content is less then add mustard oil enough to submerge the pickle. Heat oil then cool it, put it in the container with pickle.