Mango thokku is a South Indian pickle made with raw mangoes, spices and oil. It is a tangy and spicy condiment that can be served with rice, roti or dosa. The recipe involves cooking the mangoes with spices and oil until they are soft and tender. The mixture is then cooled and stored in an airtight container. This pickle is made with raw mango and goes well with curd rice.
Mango Thokku
10
servings10
minutes20
minutesThis pickle is made with raw mango and goes well with curd rice.
Ingredients
Raw Mango (Medium size) – 1
Red Chilli Powder – 2 to 3 teaspoons
Turmeric Powder – ½ teaspoon
Gingelly Oil – 5 to 6 tablespoons
Mustard – 1 teaspoon
Asafoetida Powder – ½ teaspoon
Salt – 2 teaspoons or as per taste
Fenugreek Powder – 1/2 teaspoon
Jaggery powdered – 1 teaspoon (optional)
Directions
- Wash and wipe the mango. Peel the skin and grate it finely.
- In a dry kadai put a teaspoon of fenugreek seeds and dry fry till it become light brown. Remove and pound it to a fine powder.
- In a thick bottomed kadai, pour the oil and when it is hot add mustard. When it starts pops up, add asafoetida powder.
- Add mango gratings and fry on medium flame till it is half cooked. .
- Add turmeric powder, red chilli powder and salt. Mix it well and stir fry till it blends well and oil separates.
- Add jaggery powder and mix it.
- Finally add fenugreek powder and mix it once again and remove.
My all time favourite!
Hello kamala,
in several of your recipes you have talked about adding mango, as in the above mango thokku. Are you suggesting ripe mangos or raw ones? It would help me if you could be specific about that. Thank you.
Hi Zakiah,
It is raw mango only. If it is ripe mango, I have mentioned “Ripe Mango” – otherwise it is raw green mango only.