Mango (medium sized) 5
Mustard seed 2 tbsp
Fenugreek seed 2 tbsp
Gingelly oil 1 cup
Chilly powder(red colour) as required
Salt as required
Hing a small pinch
Red chilly 1
Turmeric powder a small pinch
Peel off the skin of mangoes and grate them. Add salt and turmeric powder , mix well and keep. Dry fry fenugreek seeds (to golden) in kadai and transfer to a plate. Add mustard seeds in kadai, just sauté for few seconds and transfer to same plate. Powder both together as a nice powder. Heat oil in kadai, add little mustard and one broken red chilly , swich off burner once done. No need to switch on burner hereafter. Allow the oil to warm up and add chilly powder to it, then mango mixtue and powder, mix well and store in a proper container.
The speciality of this thokku is, it is done with raw mangoes.
I have learnt it from my friend, Mrs. Leela, who is an expert not only in making pickles but also in preparing many other foods. She is sharing the photo(given below) of the thokku she has made.