Raw Mango Thokku is an instant pickle made with raw mangoes. Raw Mango Thokku is hubby’s favorite as he says for thokku homemade tastes best and yes I agree too. Mango thokku or Maangai thokku as we call it in tamil is a quick and easy pickle that can be made under 30 minutes.
About Mango Thokku
Mango Thokku is a South Indian style grated mango pickle made using raw mangoes, oil and spices. Thokku means a condiment more like a thick sauce which serves as a great side dish with chapathi, curd rice, idli, dosa, paratha etc. For any pickle salt, chili and oil should be added generously to extend shelf life. This Mango Thokku is perfect to go with curd rice which is the best combo. Raw mangoes are in season now so grab few and enjoy. This mangai thokku is easy and quick to make also gets done in under 30 mins. I love adding jaggery as it balances the spice and salt in the pickle so I recommend adding it. This Mango Thokku Recipe is from amma, she makes it in small batches and I remember enjoying it with almost everything. This is very easy to make even for beginners and comes together in just few minutes. With simple ingredients you can make this mango thokku. Like other pickle varieties you don’t need more oil for this mango thokku. It tastes so delicious with rice, roti and paratha too.
Raw Mango Thokku Video
More related recipes
Instant mango pickle Ugadi pachadi Mango pachadi Raw mango rice More Raw mango recipes
Raw Mango Thokku Ingredients
Raw Mango – There are quite a lot of varieties of raw mango and the most accessible variety which is available in shop (Kilimooku /Totapuri) is too good for this recipe. Make the Instant Mango pickle within a day or two of buying to get good tanginess or it might get slightly sweeter when allowed to ripe! We can use the same recipe for Vadu Mango and other variety as well, however, slice / cut it smaller based on their shape. Spice Powders – Kashmiri chili powder and turmeric powders are used. Kashmiri chili Powder gives color and less hot, Normal Chili powder is not too red but hot. Add it as per your taste and preference. Oil – Sesame oil is mostly used for pickles. However you can use regular cooking oil too. Fenugreek seeds – Fenugreek seeds are roasted and grind to a powder and added to have a balance in flavor and diet. Tempering – Oil is heated then mustard seeds is spluttered.
How to make Mango Thokku Step by Step
1.Trim the edges from all the raw mangoes. I used 3 medium sized raw mangoes. 2.Peel of the skin of the raw mangoes. 3.Grate them finely and keep aside. Repeat to finish the other raw mango too.Choose raw mangoes that are not too sour, so that the raw mango thokku we make is very tasty. 4.Grated and ready. 5.Dry roast 1/4 teaspoon fenugreek, set aside to cool. 6.Roast until golden brown. 7.Grind it slightly coarse, I used hand mortar and pestle as the quantity is less. 8.First heat 1 and 1/2 tablespoon oil in a pan add 1/2 teaspoon mustard seeds, 2 fat pinches hing let the mustard seeds crackle. 9.Add grated mango and saute. 10. Saute until the moisture leaves completely may take 5 minutes. 11.Add 1/2 teaspoon turmeric powder,1 tablespoon red chili powder and required salt to taste. 12.Mix it well. Keep sauteing until it comes together. 13.Then add remaining 2 and 1/2 tablespoon oil little by little and keep cooking until it turns non sticky and leaves the sides of the pan easily. 14.Keep cooking and add oil little by little. 15.Add fenugreek powder and 1 teaspoon powdered jaggery and mix well. 16.Cook until oil starts to ooze out at the edges. Switch off. 17.Switch off. Cool down completely then store in a clean dry container.Tangy mangai thokku ready! Serve mango thokku with curd rice.
Expert Tips
Saute until moisture leaves from grated raw mango. Sauting and frying well in low flame is very important for the mango thokku to keep well for long else it will get spoiled soon. Add kashmiri chilli powder for bright red color and less spicy pickle. Be generous in adding gingelly oil as it extends shelf life. Keeps well for a week in room temperature. After that I recommend storing in fridge. It keeps well in fridge for about 3 months. Adding jaggery at the end gives it a tangy taste, do not miss it. Always store in clean dry container. You can do the tempering finally and add too. You can even grate with the skin but I prefer peeling off skin then grating as amma does it that way and am used to this taste. Being mango season you can make this and store this for a month(refrigerated). This tastes yummy with curd rice or even chapati. It has the tangy flavor from the raw mango and the sweetness from jaggery apt to lick as such too.
Serving & Storage
Raw Mango Thokku is best with curd rice! It also goes well with variety rice, roti / chapathi, paratha, methi thepla, meals in any form. Store in a clean dry jar keeps well for 2-3 days in room temperature and in fridge for minimum 20 days. If you have any more questions about this Raw Mango Thokku Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Raw Mango Thokku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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