Mango PICKLE & Vegetable TOKKU

**Author - Alee Venkatesh **

Marinated raw mango pieces in salt, seasoned in oil with hing, mustard seeds, hot chilli powder


 
This is a variation from the usual Mango Tokku (pickle) & my modified, onion & garlic free version using vegetables such as carrots & tomatoes; tastes great with rice, dosa, idli & Indian bread varieties.
 
INGREDIENTS & METHOD
·     3 carrots (grated)
·     3 tomatoes (finely chopped & fried)
·     1-2 tsp. grated ginger or ginger powder
·     1/4 to 1/2 cup oil
·     salt to taste
 
FOR GRINDING
1 tsp. each of mustard seeds, methi seeds, urud dal, coriander seeds, toor dal, dry red chillies to taste, pinch of hing & turmeric powders, few curry leaves - all dry roasted 

    HOW TO PROCEED
  • Marinate the grated carrots in salt, turmeric & red chilli powder and keep it aside for 15-30 minutes
  • Dry roast all the grinding ingredients & when cool, grind with fried tomatoes & ginger powder
  • Heat oil in a pan, add marinated carrots & grinded ingredients; sauté & cook until oil leaves sides of the pan.
  • When cool, store in an air-tight container & can be used for up to 3-4 weeks.