MAVINAKAYI TOKKU/MANGO THOKKU

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As a young girl, I would be in awe when my friends relished ginimoothi mavinakayi with sprinklings of salt and chilly powder. How could something as sour as a raw mango be a lip smacking delight? I detest anything sour personally. But this ginimoothi mavinkayi is such an addictive pass-time that it is sold on carts on street sides. Ginimoothi means parrots's beak. Ginimoothi mavinakayi is a variety of mango which resembles a parrot's beak. This variety has a very unique flavour and is a popular choice for chutneys and thokku when raw or half ripe. For those who are not from Southern India, tokku is a kind of chutney which may be preserved like pickle. During mango season kitchens get busy making pickles and tokkus in different styles - appe midi pickle(udupi), avagai (Andhra), bisi uppinakayi (Bengaluru), tokku (mysuru region) and so on. Believe me all these pickles can elevate the taste of any simple meal to a different level, specially curd rice.
Posted here is a simple mavinakayi tokku prepared using raw mango and green chillies. It is very easy to make and stays for about 10 days without refrigeration.

  • Ease - very easy
  • Preparation time - 10 minutes
  • Cooking time - 10 minutes
  • Serving/quantity- about 100 -150 gms


Ingredients


  • Raw mango - 1
  • Green chillies - 8 -10
  • Asafoetida - 6-8 graiTurmeric powder - 1/2 spoon
  • Salt - to taste
  • Oil - 8 - 9 tea spoons
  • Mustard seeds - 1/2 spoon
Method
  • Wash and dab the mango dry
  • Peel the skin and grate mango using a clean and dry grater
  • Roast fenugreek seeds and asafoetida till aromatic and keep aside
  • In a dry clean blender/mixercoarsely grind grated mango, chillies, roasted fenugreek, asafoetida, turmeric powder and salt.
  • Heat oil in a wok, add mustard seeds and let it crackle, add the ground paste to this and saute for a minute.
  • Cool and store in an air tight jar.
  • Relish this tokku with any meal, with paratha, hot steamed rice or simply with curd rice


Notes
  • Always use dry spoon while handling pickles and tokkus, any moisture will lead to bacterial and fungal growth
  • This tokku may also be used to make lip smacking chitranna (look for mavinakayi chitranna on this blog for tips)
  • Salt and turmeric act as preservatives and no need to add any chemical preservative.

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