MW Mango Thokku - real jiffy pickle. This can be done very spicy with really sour mangoes or less spicy with less sour mangoes. I am giving a general method because it depends on the mango you choose. But the method is the same & the variation is only in the spice level. Roast 2 tsp methi seeds dry, till the colour changes & powder with 2 tsp hing powder. Always, powder crystal salt & use if you want to keep the pickle over a length of time. Otherwise use table salt. Remember, table salt is slightly sharper than crystal salt Best choice is to make pickle masala & use whenever necessary. Spicy thokku: This can be made really hot. In Chennai we can buy thokku mangoes. Wherever you are, buy the sour variety which is totally unripe. Even if it has just started ripening, the pickle will not last long. Wash, peel & grate the mangoes. Grated mango - 3 cups Red chilli powder - 3 tbsp ( spice level is one’s choice ) Salt, haldi, hing-methi powder Gingelly oil - ½ cup Mustard seeds - 1 tsp Take a big bowl & add oil. Add mustard seeds & MW hi for 3 mts. Add the mangoes, haldi & cover with a lid. MW hi for 5 mts. Remove, open, lightly mash with a spatula, add chilli powder, salt & mix well. MW hi for 10 mts, stirring every 3 mts. It is ready when it forms a mass with oil surrounding it. Remove & add hing-methi powder & mix very well. Please remember timings may vary slightly with each MW oven. If you are preparing smaller quantity, you can cut down the oil by half. More oil only helps to preserve the pickle better. Since mangoes are seasonal, extra thokku prepared can be stored in ziplock covers in the freezer & used later. But make sure, in that case, to add enough oil, since oil preserves it.