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Mango Thokku |Raw Mango Pickle |Manga Thokku

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  • 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


  • 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 


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  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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