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Ingredients:

2 cups grated raw mango (approximately 2 medium-sized raw mangoes)
1/4 cup sesame oil (gingelly oil)
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/4 teaspoon asafoetida (hing)
1/2 cup red chili powder (adjust to your spice preference)
1/2 teaspoon turmeric powder
1/4 cup jaggery or sugar (adjust to taste)
Salt to taste

Instructions:

Wash and peel the raw mangoes. Grate them using a grater and set aside.
In a dry pan, roast the mustard seeds and fenugreek seeds on low heat until they release their aroma. Be careful not to overheat, as this can make them bitter.
Allow the roasted seeds to cool and then grind them into a fine powder using a spice grinder or mortar and pestle.
In a mixing bowl, combine the ground mustard and fenugreek seeds, red chili powder, turmeric powder, asafoetida, salt, and jaggery (or sugar). Mix well to create the spice mix.
Heat the sesame oil in a pan. Once it's hot, turn off the heat and let it cool slightly.
Add the grated raw mango to the spice mix and mix well.
Pour the hot oil over the mango and spice mixture. Be cautious, as this can produce fumes, so it's best to do this in a well-ventilated area.
Mix everything thoroughly, ensuring that the mango is evenly coated with the spices and oil.
Allow the Manga Thokku to cool to room temperature.
Transfer the pickle to a clean, dry, and airtight glass jar or container.
Store it in the refrigerator. The pickle can be enjoyed for several weeks.

Manga Thokku is a delightful accompaniment to various South Indian dishes like curd rice, dosa, idli, or even plain rice. Its combination of sweet, spicy, and tangy flavors makes it a versatile and delicious pickle that can enhance your meals. Adjust the level of spiciness and sweetness to your preference when preparing the pickle.