Raw Mango Thokku

It is my atte's(my father's younger sister) signature dish.
In my childwood days, summers would mean, raining tender mangoes, big omelette variety mangoes and to ripe mangoes in our backyard.
It would start with tender mangoes/baby mangoes pickling in jaadis/chettis.
The aroma of that raw mangoes would fill the house.
We would steal couple of those, break it by keeping them in door joints.
Then add salt and chilly powder and enjoy it.
Then while pickling big cut mangoes, it was to save few of them and make this thokku/Chutney.
We used to love this chutney with dosa, idly and with hot steamed rice.
This time when I went for Indian grocery shopping, saw those big raw mangoes, picked it up.
The first thing after I came back called up my aunt and took the recipe.


Ingredients:
Big Raw Mango - 3 quite sour(when I grated I got 750 grams of grated mango),
Oil- 150 grams,
Mustard - 1 tablespoon,
Curry Leaves - 20 leaves,
Whole Red Chillies - 10,
Turmeric - 1 teaspoon,
Fenugreek Seeds - 1 teaspoon,
Red Chilly - 200 grams Powdered,
Asafoetida - 10 grams,
Salt,
Sugar/Jaggery - 1 and 1/2 tabelespoon.

Method:
Dry roast fenugreek seeds/methi seeds until nice brown.
Take care not to burn, or else it turns bitter.
Powder and keep aside.
In a kadai, add oil and heat it.
Add mustard seeds, when it crackles, add asafoetida, curry leaves and red chillies.
Add grated mango and fry until it soft,
Add turmeric, salt, red chilly powder and fenugreek seeds and mix well.
Cook for five more minutes.
Remove from heat, cool until it warm.
Add sugar or grated jaggery and mix well.
Allow to cool well and store in air tight jars.