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Mangai thokku recipe

Maanga thokku recipe a quick tangy pickle made with raw mangoes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings2 cups
AuthorSharmilee J


  • 3 nos raw mango medium sized
  • 2 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp fenugreek seeds
  • 2 fat pinches hing
  • 4 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp jaggery powder optional
  • salt to taste


  • Trim the edges from all the raw mangoes.
  • Peel of the skin of mangoes.
  • Grate them finely and keep aside. Repeat to finish the other raw mango too.
  • Grated and ready.
  • Dry roast fenugreek, set aside to cool.
  • Roast until golden brown.
  • Grind it slightly coarse, I used hand mortar and pestle as the quantity is less.
  • First heat 1.5 tbsp oil in a pan add mustard seeds, hing let the mustard seeds crackle.
  • Add grated mango and saute.
  • Saute until the moisture leaves completely may take 5 mins.
  • Add turmeric powder,red chilli powder and required salt.
  • Keep sauting until it comes together.
  • Then add remaining oil little by little and keep cooking until it turns nonsticky.
  • Keep cooking.
  • Add fenugreek powder and powdered jaggery and mix well.
  • Cook until oil starts to ooze out at the edges. Switch off. Cook until oil starts to ooze out at the edges.
  • Switch off. Cool down completely then store in a clean dry container.Tangy mangai thokku ready!



  • 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 chapathis. It has the tangy flavour from the raw mango and the sweetness from jaggery apt to lick as such too :)
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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