Green mango Thokku

I never look so closely the ingredients labels while shopping. First few ingredients are common and the rest are simply a food industry jargon for me.
Being a non vegetarian- gelatine never bothered me, never disliked certain cheese after knowing about rennet (animal product). I saw this article about Starbucks Strawberry Frappucinno- you cannot get it without insect! Yes, something new that I have never heard of Carmine. Though, it is a common food coloring ingredient used widely in yogurt, ice cream, candy, juice, etc...
Carmine is known under, cochineal, Natural Red 4, E120, is a pigment obtained by cochineal ( scale insects). The insects are dried and processed in industry for dying food. Such a misleading labeling names- why not list as "Ground up red beattles"- that is called clogging!
When I think I was eating my strawberry yogurt containing some ground up insects , no more Yum it is gross! If you are Vegetarian look the labeling for any products which is vibrant in red , pink even purple. If the label contains carmine or any other names think about it.
Apart from insect, it is not dangerous some are allergic that is. I personally feel it is much better than chemical but still cannot accept "insect "why not use natural vegetable beets and grapes for coloring? Why they should tint the strawberry yogurt with carmine? Are we (the consumer) looking more for appealing food than actual taste?

My green mango thokku is not tinted with Carmine for the bright hue, purely bug free. When the mango season pops , this thokku is prepared with sour mango variety. Select a firm green one and taste it , sometimes the green mango is bland in my neck of wood. The quantity of pickle will yield approximately two cups if you are not going to finish pretty quickly -don't reduce the oil noted in my recipe.

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Ingredients: Grated mango: 3 cups or medium size mango Red chilli powder (use the hot and bright colored one): 2 tbsp Sea salt or non iodized salt: 2 tsp Turmeric: 1/2 tsp Gingelly oil/ sesame oil: 1/2 cup Mustard seeds: 3/4 tsp Roast and ground: Fennugreek seeds: 1/2 tsp Hing/asafoetida: 1/2 tsp or a small piece(if you use the block) Method: Wash the mango and wipe dry. Peel and grate it. Heat the oil in wide pan or wok. Add the mustard seeds and wait until they splutter, add the turmeric followed by grated mango. Stir for 4 to 5 minutes, add the chilli powder, salt and mix well. Cover and keep in low flame for 10 to 15 minutes.  When the mixture ooze out the oil, the mango should be cooked and soft. Sprinkle the fennugreek & hing powder and switch off the stove. Let it cool completely and store in dry glass container. Store in fridge for longer shelf life or if you are willing to finish in a span of week - can be kept outside.

A south Indian favorite to relish this pickle with some cool curd rice in hot summer days. I prefer eating along upma, dosa, stuffed parottas, even spread slightly in sandwich :)