Mangai Thokku (Sweet, Tangy and Spicy mango pickle)

All done when the oil separates out

Ingredients:
- 2 large raw or semi-ripe but firm mango(should be sour for it to taste good) of large variety, cut into small cubes
- 4-6 tbsp sesame(til) oil
- salt to taste
- 1/4 tsp turmeric(haldi) powder
 For seasoning 
 - red chilli powder(1 tsp or more as desired)
- 1/2 tsp fenugreek flakes (methi kuria) or fenugreek seeds(dry fry with a drop of oil and powder)
-  4-6 tbsp sesame(til) oil
- A pinch of asafetida(hing) powder


The cut mango needs to be cooked first

Directions:

1. Wash, dry, and cut the mango into half inch cubes. Scrape the flesh off the seed and add that too.  If you like you can remove the skin, but I prefer it with the skin on.
2. Take 2 tbsp. of sesame oil in a dry wok(kadai) and add the mango pieces with turmeric, cook until the mango is soft, the skin will have a slight crunch and that's okay.
3. Add salt to taste and mix well. TAke off the stove and keep aside.
4. In another wok, take the balance sesame oil and add the asafetida(hing), the fenugreek flakes(methi kuria), and chilli powder, heat until the oil froths a bit, it must not burn.
5. Add the mango into spiced oil and mix well. 
6. Cook, stirring occasionally until the oil starts to separate from the mango.
7. Switch off the stove, let cool and bottle in an air tight container.
8. The thokku will stay good refrigerated for a month. 
9. It tastes really good with dosa, adai, chapatti's, and yogurt rice.

When bottled the oil forms a nice layer on top
this helps with longer shelf life

The above recipe is my dysfunctional take on two of my mom's pickles. The mangai curry and mangai thokku.  We love the crunch of the skin so rarely remove it while eating fresh mango or while making pickles unless its absolutely necessary.

Tip of the day: For longer shelf life of gravies(sambhar, pickles, batter, etc), store bulk amount in a large container inside the fridge.  Spoon out the required amout into a smaller vessel and heat if required and Never pour back the leftovers into the large container.