Mango thokku | Manga thokku | Raw mango instant thokku | Manga thokku | Mango recipes | south Indian pickle variety step by step pictures and video recipe. Check out the manga thokku video and If you like the video pls SUBSCRIBE to my channel
Mango thokku | Manga thokku | Raw mango instant thokku | Manga thokku | Mango recipes | south Indian pickle variety is a easy pickle prepared with grated raw mangoes . Raw mango pickle stays good for months.
Manga urugai is one of my favorite pickles. When I was in India every summer Amma prepared a variety of pickle and keep it in a fridge . I use one or two during every meal. After coming to US Initially I just make Pulikachal and Tomato thokku. Other pickles I buy from the stores. This time I visited India during summer so get to see the way how Amma prepared pickles. Seeing the way how easy mango thokku is I wanted to note down the recipe and try it.
Instant mango pickle was prepared within 20 minutes. It is quick and tastes much better than a store brought pickle. Whether mango thokku is taken as a side for curd rice or side for tiffin this pickle tastes so yum. Pickle stays good for 2 - 3 days.
CHECKOUT OTHER A MANGO BASED RECIPES IN TMF,
I finished all the pickles she prepared in no time. My neighbor aunty gave some more raw mango from her garden. I asked Amma to prepare Mango thokku and Mango Urugai. This time I took some pictures from my phone 🙂 Here is the recipe for easy homemade thokku.
Ingredients
- Mango grated - 1
- Turmeric powder- 1/8 tsp
- Chilli powder - 2 tsp Adjust according to your spice level
- Salt - as needed
- Asofetida - generous pinch
- Fenugreek powder/ vendhayam dry roasted and powdered - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Sesame seed oil - 6 tbsp
Instructions
- Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside
- In medium flame add 2 tablespoon oil to the pan. When oil is hot add mustard seeds and and let it splutter. Add hing and give a quick mix
- Turn the flame to low and add grated mangoes
- Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while
- Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while
- In between cooking add remaining oil in regular interval and keep stirring
- In between cooking add remaining oil in regular interval and keep stirring
- When oil starts oozing out from the pickke and thooku comes together as a mass add fenugreek powder and mix well
- Cook for a minutes and switch offMove the pan aside from the stove
- After the thokku is completely cool put the thokku to airtight container
Video
Notes
- Let the Thokku cool completely before transferring it to a airtight container
- Thokku will stay good for more than a month if clean dry spoon is used and no water is sprinkled in the pickle by accident
- Always store in air-tight container and use a dry spoon every time you serve
- Do not put a silver spoon inside the pickle container it will become black and the pickle will be spoiled.
- Instead of grating mangoes can also be put in chopper
- Refrigerate the pickle to keep it fresh and use it for 3 months
- Adjust the spice level according to the sourness of raw mango and also your taste
- If you want to cut down oil reduce 1 tbsp, not more. Thokku needs more oil for shelf life and taste
Ingredients:
Mango grated - 1 (peeled and grated)
Turmeric powder- 1/8 tsp
Chilli powder - 2 tsp
Salt - as needed
Asofetida - generous pinch
Fenugreek powder/ vendhayam (dry roasted and powdered) - 1/8 tsp
Mustard seeds - 1/2 tsp
Sesame seed oil - 6 tbsp
How :
- Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside.
- In medium flame add 2 tablespoon oil to the pan
- When oil is hot add mustard seeds and asofetida and let it splutter
- Turn the flame to low and add grated mangoes
- Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while
- Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while
- In between cooking add remaining oil in regular interval and keep stirring
- When oil starts oozing out from the pickle and thooku comes together as a mass add fenugreek powder and mix well
- Add oil and mix well ; switch off
- Move the pan aside from the stove. After the thokku is completely cool put the thokku to airtight container
this looks so yummmy Vidya! You must be enjoying a lot of delicous food down there now. 🙂
I am so excited to try this recipe! Soon Soon!
Hope you're enjoying your stay there! 🙂
Thanku Ridhi:-)
oh wow - we have a mango garden back home and my mom used to make this every season- missing those days- looks droooolicious dear V... 🙂
Wow that's cool, thanks C:-)
i love manga thokki..perfect with curd rice 🙂
Ya totally:-)
Wow!! lip-smacking thooku!! perfect for the mango season!! Drooling here 🙂
Thanku Sundari:-)
T
Tempting pickle..
Thanku Rani:-)
Vidya, ennaku konjam parcel! Looks super tasty, I have a raw mango sitting here, let me try!
Thanku Pa:-) I wish I could send you 🙂
My mouth is watering.mmmmmm.....droooooool.....
Thanku SKD:-)
Its very tempting and delicious pickle dear
Thanku kushi:-)
thokku looks super tasty especially the colour is so lovely
Thanks Vani:-)
Yummm, this looks lovely, some plain boiled rice would bring out all these flavors, I wouldn't need a curry with it 🙂
Thanku Loretta:-)
My favorite of all thokkus! Wish I could get some nice and sour raw mango just for this. Nicely explained.
Thanku Apsara:-)
I am drooling looking at the thokku. I used to buy store bought too, Now I will make it. Thanks for the recipe!
Glad you liked it Sandhya, do try its very easy
Nothing can beat this classic combination...Curd and some mango pickle...heavenly!!
Totally Agree:-)
Love this thokku anytime.Enjoy mom's food ..
Thanku Sathya:-)
My favorite pickle! I just need a bowl of rice. It looks delish!!
Thanku Nish:-)
Every mango season, My amma would prepare this mango thokku.. oh miss it.. The thokku makes me drool.. I am sure it tasted wonderful.. 🙂
I can relate Arasi:-) Mom's preparation are always best, yes it was
Looks absolutely delicious Vidya!
Thanku Antonio:-)
I like to eat it just the way you have show; with curd rice!
Such a classic combo:-)
Hi Vidya, such awesome recipe this one is. You know in north India, we dont do many of these pickles stuff. Or maybe I am the only ignorant one there 🙂
I have pinned it for my next weekend venture 🙂
Cheers
Nupur
Wow yummy
Thanku:-)