A "spicy" pickle has its own role in Indian cuisine. Generally pickles are used as accompaniments for rice, chapatti, idli, dosa, upma etc. One can find a great variety at the Indian grocery, ranging from subtle to sense-assaulting, hot, sour, sweet, or all in one.
I normally buy most, but I have a few favourites that I love making at home, since ingredients are readily available and they are relatively easy to make, and then- nothing like home-made!
One of these heroes is Mango Pickle, or Manga Thokku (in Tamil). Note that there are many ways of making them, with variation in ingredients and their amounts. Use your own approach when dealing with chili. When you reduce the chili amount, do so for the salt as well.
Here is my recipe of Manga Thokku that I borrowed from my mother in law.
FYI- Mango (mangai) is a word of Tamil origin.
- Grated raw mangoes- 1 pound
- Powdered salt- 1/5 cup
- Red chili powder- 1/4 cup
- Fenugreek seeds- 1/2 teaspoon
- Mustard seeds- 1 teaspoon
- Asafoetida powder- 1/2 teaspoon
- Tumeric powder - 1 teaspoon
- Olive oil- 3/4 cup
- Select sour and firm mangoes. Use a fine grater or a blender and grate them and weigh the amount.
- Dry roast fenugreek and mustard separately and powder them.
- Heat oil in a heavy bottom pan, add grated mangoes and stir-fry until moisture evaporates
- Add salt, tumeric, asafoetida, snili, mustard and fenugreek powder and mix well
- Cook until oil oozes out from thokku. Remove from heat and store an a dry, clean jar. Its shelf life is about 6 months.