Rajasthani Style Spicy Mango Thokku 😍 Wife Senja Uruka Recipe

Ingredients

• 1 kg Green Mango (unripe) (peeled if skin is thick, cut into very small pieces or grated)
• 200 g Green Chilies (roughly 10‑12 medium chilies, sliced thin)
• 1 liter Mustard Oil (authentic Rajasthani flavor, heated until hot but not smoking)
• 2 tsp Mustard Seeds (dry roasted)
• 2 tsp Fenugreek Seeds (dry roasted)
• 2 tsp Fennel Seeds (dry roasted)
• 1 tsp Black Peppercorns (dry roasted)
• 4 tsp Mustard Powder (coarse powder)
• 4 tsp Dried Fenugreek Leaves (Kasuri Methi) (powdered)
• 4 tsp Black Cumin (Shah Jeera) Powder (ground)
• 2 tsp Asafoetida (Hing) Powder (use sparingly, strong flavor)
• 2 tsp Turmeric Powder (for color and mild earthiness)
• 2 tbsp Salt (adjust to taste)

Instructions

1. Prepare the mango and chilies

   Wash the green mangoes, peel if the skin is thick, then cut into very small pieces or grate. Slice the green chilies thinly. Set aside in a bowl.

   Time: PT10M

2. Heat the oil

   Pour 1 liter of mustard oil into a large pot and heat over medium heat until it is hot but not smoking (you should see a faint shimmer). Turn off the heat and keep the oil warm for later use.

   Time: PT10M

   Temperature: Medium heat

3. Toast whole spices

   In a small pan, add a splash of oil (about 1 tbsp) and dry‑roast mustard seeds, fenugreek seeds, fennel seeds and black peppercorns on low flame for about 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Low flame

4. Grind toasted spices

   Transfer the toasted spices to a spice grinder or mortar and pestle and grind to a fine powder.

   Time: PT5M

5. Make the spice blend

   In a bowl combine the ground toasted spices with mustard powder, dried fenugreek leaf powder, black cumin powder, asafoetida, turmeric powder and salt. Mix well to form a uniform spice blend.

   Time: PT5M

6. Combine spices with hot oil

   Re‑heat the mustard oil briefly if it has cooled, then stir in the prepared spice blend. Cook for 2 minutes on low heat, stirring continuously, until the spices release their aroma.

   Time: PT2M

   Temperature: Low heat

7. Add mango and chilies

   Add the chopped mango and sliced green chilies to the spiced oil. Mix thoroughly so every piece is coated with the oil‑spice mixture.

   Time: PT5M

   Temperature: Medium heat

8. Transfer to jar and store

   Allow the pickle to cool slightly, then transfer it into a sterilized glass jar. Seal tightly and let it sit at room temperature for 2‑3 days, shaking the jar once daily. After the initial fermentation, store in the refrigerator.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

10 g

Fat

4 g

Fiber

2 g