Mango Thokku with step-by-step photo and video recipe.
I love homemade pickles. Coming from a Punjabi family, I have grown up eating North Indian pickles. When I moved to Mysore for my training, I tried a lot more South Indian food than just idli dosa.
My roomie was Telugu and I discovered so much more amazing and delicious South Indian pickles, pachadis, thokkus, chutneys and much more through her.
I must say I absolutely loved it all. Infact South Indian pickles makes me salivate and increases my appetite.
The spicy, tangy and very unique flavours will sure to make you fall in love with it. Every pachadi and achar is different and they can make pickles and pachadis out of any vegetable.
This Raw Mango Thokku also known as Mavinakayi Thokku or Mangai Thokku, is my all time favorite. I can have it with roti, dosa, puri, paratha, wraps, steamed rice and what not.
But let me tell you, that these these varieties are not available easily in the supermarkets. I used to source them from South of India for few years until I realized its super easy to make them home and I need not rely on the deliveries to get it for me.
Today I am sharing the easiest recipe that I learnt first to start with.
This Mango Thokku Recipe is –
1. Easy and Quick to Make
2. Can be preserved easily
3. Spicy & tangy
5. Pickle Recipe
6. Can be prepared with pantry staples
More pickle recipes –
How to prepare for Mango Thokku Recipe –
Wash, dry, peel and grate raw mangoes.
Which type of Raw Mango can be used for making Mango Thokku?
Though you can use any type of raw mangoes for this recipe, but I prefer sour mango for this recipe. I know people who prefer to make it using slightly ripened totapuri raw mango.
How to make Mangai Thokku at home –
To make Mango Thokku dry roast the mustard seeds, fenugreek seeds and grind them to a powder.
Heat oil in pan, splutter mustard seeds, curry leaves and whole red chilli. Add asafoetida for better flavour. To it add grated mango, turmeric powder, red chilli powder and salt. Add more oil and cook till oil starts to leave from sides.
Let it cool, refrigerate and enjoy it with your meals.
Things to keep in mind while making South Indian Thokku Recipe –
1. Make sure the mangoes are properly dried up before using. There should not be any moisture left.
2. Sterilize and dry the glass jar before transferring the pickle.
3. Let thokku cool down properly before transferring it to the jar.
4. The pan should be completely dried as well. Any moisture in the whole process may lead to fungus later.
5. Oil and salt act as a preservative in this recipe, add a little extra if making in large quantity to preserve for a longer time.
6. Dry roast the mustard seeds and fenugreek seeds on a low flame till aromatic and done.
Step by Step Recipe of Mango Thokku –
1. Wash, pat dry, peel and grate the mangoes.
2. Dry roast mustard seeds and fenugreek seeds on a low flame. Grind them to a powder and set aside.
3. Heat oil in a pan. Splutter mustard seeds.
4. To it add curry leaves, whole red chilli and allow to cool. Make sure the leaves are well fried and do not have any moisture.
5. Now add asafoetida and grounded spice (mustard seeds and fenugreek seeds).
6. Add grated raw mango. Give everything a nice mix.
7. Next add turmeric powder, red chilli powder, salt and oil.
8. Mix everything well. Cook until it starts to leave oil from sides.
9. Finally add kashmiri red chilli powder for that appealing red colour (optional).
10. Mix well and cook till done.
11. Let it cool, transfer to an air tight glass container.
12. Preserve in a dry and cool place. I prefer to refrigerate.
How to serve Raw Mango Thokku –
Mango thokku goes well with any meal and even elevate the taste of roti, paratha and puri. Use it as spread and make a roll, it tastes heavenly.
Serve it with steamed or jeera rice on your lazy days, to turn it into delicious meal. It goes well with ghee rice and dal.
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Raw Mango Thokku
- 1 Tsp Fenugreek Seeds
- 1 Tsp Mustard Seeds
- 2 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 No. Whole Red Chilli
- 8 - 10 Nos. Curry Leaves
- 1/2 Tsp Asafoetida
- 1.5 Cup Grated Raw Mango
- 1/2 Tsp Turmeric Powder
- 2.5 Tbsp Red Chilli Powder
- Salt to taste
- 1 Tbsp Oil
- 1 Tbsp Kashmiri Red Chilli Powder
- Wash, pat dry, peel and grate the mangoes.
- Dry roast mustard seeds and fenugreek seeds on a low flame. Grind them to a powder and set aside.
- Heat oil in a pan. Splutter mustard seeds.
- To it add curry leaves, whole red chilli and allow to cool. Make sure the leaves are well fried and do not have any moisture.
- Now add asafoetida and grounded spice (mustard seeds and fenugreek seeds).
- Add grated raw mango. Give everything a nice mix.
- Next add turmeric powder, red chilli powder, salt and oil.
- Mix everything well. Cook until it starts to leave oil from sides.
- Finally add kashmiri red chilli powder for that appealing red colour (optional).
- Mix well and cook till done.
- Let it cool, transfer to an air tight glass container.
- Preserve in a dry and cool place. I prefer to refrigerate.