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Mango Thokku | Raw Manga Pickle

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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,

Mango kulfi

Mango mousse 

Mango Ice cream

Mango pudding

Mango pachadi

Mango fudge

Mango milkshake

Mango pulissery

Mango Shrikand

Raw Mango rice

Dry mango pickle

Mango halwa

Instant mango pickle

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. 

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Mango Thokku |Raw Mango Pickle |Manga Thokku

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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 tbsp 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

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Notes

  1. Let the Thokku cool completely before transferring it to a airtight container
  2. 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
  3. Always store in air-tight container and use a dry spoon every time you serve
  4. Do not put a silver spoon inside the pickle container it will become black and the pickle will be spoiled.
  5. Instead of grating mangoes can also be put in chopper
  6. Refrigerate the pickle to keep it fresh and use it for 3 months 
  7. Adjust the spice level according to the sourness of raw mango and also your taste
  8. If you want to cut down oil reduce 1 tbsp, not more. Thokku needs more oil for shelf life and taste
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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 tbsp 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 


 

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Comments

  1. Radhika Sethi says

    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! 🙂

    Reply

  20. Nupur says

    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

    Reply

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