Mango thokku- make quintessential south Indian summer special easy raw mango pickle or thokku with this recipe. This is one of the easiest condiment that beginners can also make successfully. This seasonal favorite manga thokku is the best side dish for curd rice, dosa, idli! Here is how to make perfect south Indian mango tokku at home.
It is that time of the year again when markets are flooded with raw mangoes and tiny mangoes. Most of the south Indian homes go through the long process of pickling the mangoes in all possible ways. Right from vadu mangai, avakkai, mango pickle there are so many varieties we have. We also use raw mango for this amazing mango rice.
Along with elaborate pickles we do have some instant and easy condiments with raw mango like this mango thokku. This thokku is easier to make and gets ready very quickly. You can make and store this for 10-15 days and get your side dish woes sorted.
This recipe yields the most delicious raw mango thokku that is
Fat better than store bought ones
Quick and easy to make
So tasty and flavor
Authentic one made in Tamil homes
Very versatile and can be served in multiple ways.
So What Is Thokku?
Thokku is a south Indian condiment made with vegetables or some fruits and pickling spices. Thokku is generally a cross between chutney and pickle.
Though the spices are same, thokku and pickle are not same. The method of preparation varies.
A pickle is much laborious process that involves days of preparing. Thokku on the other hand is instant and takes just 30-45 minutes. A thokku has a almost smooth consistency and texture like chutney.
Thokku recipes like this mango thokku or thakkali thokku can be served as condiment, side dish and also just mix with rice in main course.
What Goes In Making Raw Mango Thokku?
Raw mango– use firm green mango that is not even a bit ripe. We need sour firm mango to soak up all the spices and stand tall. You can use any variety of mango that is sour and unripe.
Oil– for any south Indian pickle good quality sesame oil or gingely oil is a must. Though you can make pickles with any oil nothing matches the flavor of pickle with sesame oil. Also sesame oil is an excellent body coolant that helps you balance all the heat from spices used in pickle.
Pickling Spices– you need the typical south Indian pickling spices here. Mustard seeds, fenugreek seeds and turmeric powder. These spices along with chili powder and asafoetida lends that awesome flavor to this mango thokku recipe.
Jaggery– a small pinch of jaggery rounds off the flavor and cuts the sourness in this thokku. Do not miss it.
How Is Mango Thokku Made?
To make this manga thokku you first have to peel and grate the mangoes. Next heat 4 tablespoons oil in a pan. Temper with mustard and fenugreek seeds followed by asafoetida. Add the grated mangoes, required salt, chili powder and turmeric powder. mix well and cook till mangoes turn mushy and very well cooked. You will have to saute and mix frequently. Finally add roasted fenugreek powder, jaggery and remaining oil. Cook till oil leaves from the side. Cool thoroughly before storing.
Mix 2-3 teaspoons manga thokku with 1 cup cooked and cooled rice for instant mango rice.
Top Tips & Recipe Notes
This recipe uses the standard amount of oil, spices and salt for traditional mango thokku. You can reduce the oil and spices to your liking. Do note that oil is a natural preservative and helps in maintaining the self life of the thokku.
Use sour mango in this recipe. if the mango is not sour, the thokku will turn out very very spicy.
As a flavor variation you can add 3-4 cloves garlic minced instead of asafoetida in this recipe.
Adding whole methi seeds while tempering mustard is optional. We do it for more flavor.
Use a thick pan and saute frequently while cooking to avoid burnt bottom.
Store mango thokku in clean dry bottle. Use a dry spoon to serve.
This thokku keeps well for 10-12 days in refrigerator.
More Condiments Recipe
How To Make Mango Thokku Step by Step
Rinse, wipe and peel the raw mangoes.
Grate or slice into thin layers as seen in the picture. Discard the stone.
Dry roast methi seeds and powder it using a mortar and pestle or dry grinding jar.
Heat 4 tablespoons sesame oil in a thick pan. Temper with mustard, fenugreek seeds.
Add asafoetida and saute well. Add the grated raw mangoes and mix.
Cook in medium flame for 3-4 minutes.
Add salt, turmeric powder and chili powder. Mix well and cook till the mangoes turn mushy and mostly cooked. It takes around 10-12 minutes with frequent sauteing in medium flame.
Add jaggery, remaining oil and roasted fenugreek powder. Mix well. Cook till oil leaves the sides of the thokku.
Let cool thoroughly. Store in clean dry bottle and serve as required.
Raw Mango Thokku Recipe
Raw Mango Thokku
1 CUP = 250 ml
- 3 cups grated raw mango tightly packed
- 1/2 teaspoon fenugreek seeds dry roast and powder
- 6 tablespoons sesame oil divided
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek or methi seeds
- 1/2 teaspoon asafoetida
- 2 teaspoons salt adjust to taste
- 3 teaspoons chili powder adjust to taste
- 3/4 teaspoon turmeric powder
- 1/2 teaspoon jaggery
- Rinse and wipe the mangoes well.
- Peel and grate them, discarding the stone
- Dry roast fenugreek seeds in a pan and powder them
- Heat 4 tablespoons sesame oil in a heavy bottomed pan. Temper with mustard seeds and fenugreek seeds.
- Add asafoetida and saute well.
- Add the grated raw mangoes and cook in medium flame for 3-4 minutes.
- Add salt, turmeric powder, chili powder. Mix well , cook till the mangoes turn mushy and mostly cooked. It will take around 10-12 minutes with frequent sauteing in medium flame.
- Finally add jaggery, remaining oil and roasted fenugreek powder. Mix well. Cook till oil leaves the sides of the thokku.
- Let the thokku cool thoroughly. Store in a clean dry bottle and serve as required.