Raw mango Tokku for all of you dear friends. This is a little different from the usual one which is cooked. I have sunbasked it and then added the Masala.
- 1 kg raw mango deskinned and grated
- 1.25 kgs sugar
- Salt as required
- 1 tsp Haldi/Turmeric powder
Mix all the above and allow to stand for a day till the sugar dissolves. The next day tie the vessel with a white cloth and sun it for the next seven days taking care to see that you mix it every second day. On the seventh day you will notice that the sugar has turned into a thick syrup.
- 1 tbsp mustard
- 1 tsp methi/fenugreek
- Rajma sized piece of hing
- 1tbsp chilly powder
- 3 tsps oil
- 1 tsp Mustard
Dry roast the mustard, Methi and hing separately till the mustard splutters, the Methi turns a rich brown and the hing gives its aroma. Powder them together and add it to the mango along with the chilly powder. Mix well.
Heat 3 tsps of oil. Add a tsp of mustard and after it splutters drop it into the tokku. Mix well and allow to cool thoroughly before bottling.