This is one of my favorite, mouthwatering Thothapuri Mavinakai Pickle!!! Thothapuri, also called as KiLi Mooku manga (‘Cos, one end of the mango looks like parrot’s nose) in Tamil, is a kind of mango you get in Bangalore, probably in the neighboring places too, which kinda tastes a little sour and a little sweet and hence needs no marinating when used in dishes. Mavinakai , in Kannada simply means “Raw Mango”.
Here in the US, ofcourse, there is no Thothapuri :-(, but, most varieties we get here, are not too sour, thereby can be a good substitute for the great Thothapuri!!! I live in a place where it is really hard to see some nice raw mangoes. But, last week, it was a pleasant surprise when I walked into my local Indian grocery shop to find some good ones. So, here goes my first recipe – Thothapuri Mavinakai Pickle!
1 Big Raw Mango
4 tsps chilli powder
1/4 tsp dry roasted methi powder
Salt to taste
1 cup water
4 tbsp Oil
1/2 tsp mustard seeds
Pinch of Asafoetida (hing)
1.Wash the mango and wipe it dry.
2.Chop the mango into smal,thin pieces.
3. Sprinkle salt.
4. Boil the water, add chilli powder, boil for a minute more and switch off. (This should be a soupy consistency, not watery, if its too watery, feel free to add some more chilli powder).Pour it over the chopped mango.
5. Sprinkle the methi powder on top.
6. Heat the oil, splutter mustard seeds, finally add asafoetida(hing) and pour over the mango.
7. Mix everything, adjust salt and spice, and its ready to eat.
Keep refrigerated. Actually, tastes more divine after a couple of hours of refrigeration.
If the mango is absolutely not sour, you can add some vinegar to this, gives the much needed sourness as well as helps to preserve longer!