Grate the raw mango along with the skin and set aside. We will need about 3 cups of grated mango for this mango thokku recipe.
Heat Indian sesame oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the grated mango and mix well to coat the grated raw mango in oil.
Add in all the spice powders and the salt.
A note on fenugreek seeds powder – I grind the fenugreek seeds to a powder in a mixie and add. Some households dry roast the fenugreek to golden before grinding. A classic in pickle making. I feel that raw powder works as good for this recipe.
Mix the masalas well so it coats the mangoes. Cover the pan and cook on a medium flame for about 15 minutes. Keep stirring once a while so it does not scorch at the bottom.
After 15 minutes, add in a tablespoon of jaggery. The jaggery adds a nice balance to the thokku. Cook for 5 minutes more.
The thokku is ready after this time. The oil would have come out on the sides of the thokku.
Let the mango thokku cool completely before bottling. Use a ceramic or a glass jar to store the mango thokku.
I prefer to store the mango thokku in the refrigerator at all times.