Mangai Thokku - Grated Mango Pickle

Summer and Mangoes are synonymous in my opinion. Back home mangoes were a plenty, loved eating the green raw mangoes with some salt and chili powder more then enjoying the creamy sweetness of the ripe ones. Kili Mooku Maangai (Parrot Beak Mango) was made just for this purpose rarely have I seen it being eaten ripe. But sour mangoes are very very rare here, most of them are green and hard but when cut open the flesh is yellow and is sweet. But I hit pay dirt the last time I bought some green mangoes from the Indian grocery store. The mango rice was delicious with the sourness which I least expected and the rest that got made into sambhar was equally delicious. So I ran back to the store to get a few more to make some mango thokku. If the mango is sour can thokku be far behind?

Green Earth
A sunny spot, a flower pot, some soil and seeds is all that is required to grow greens of any kind. Swiss Chard proved especially suitable, profilic in leaves production and resistant to pests that seem to plague Amaranth and some of the other greens that are more familiar to me. I tasted Swiss Chard a couple of years ago for the first time and have been hooked. Taking the lead of an article in NPR's Kitchen Window planted a few seeds last summer. I was amazed by the bounty lasting through October. I sowed some seeds a couple of weeks ago and they are sprouting already. Ready to join me in some Swiss Chard growing?

Ingredients
1. 2 big firm green raw mangoes (grated about 2 cups)
2. 1/2 cup sesame oil
3. 2 tsp methi-fenugreek seeds
4. 2 tsp mustard seeds
5. 1 tsp asfoetida
6. 1 1/2 tbsp red chili powder
7. 1 tbsp salt or to taste

Method
1. Roast 3,4,5 one by one and set aside, cool and powder
2. In a Pan (kadai) heat about half of the oil and add the grated mango and saute for a about 8-10 minutes, till they start to lose the moisture.
3. Add the powdered mixture, chili powder and salt and mix
4. Let it continue to cook, now heat the rest of the oil splutter mustard seeds and add it to the mango.
5. Continue to cook till oil starts to separate on the sides.

If you are like me and would love something spicy for breakfast, this is a perfect spread for bread, English muffins or even bagels. Spread some cream cheese, spread a layer of the mango thokku.