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Raw Mango Thokku Recipe | Mangai Thokku Recipe

Mango Thokku is a yummy, lip smacking pickle made by grating raw mango and cooking it with spices, oil. Mango Thokku is made without preservatives and a great accompaniment for chapati, curd rice, idli, dosa and could be made in minutes. Learn to make Mango Thokku Recipe with step by step pictures and video.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings12 servings
AuthorSharmilee J

Ingredients

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

Instructions

  • 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 tablespoon 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 sauteing until it comes together.
  • Then add remaining oil little by little and keep cooking until it turns non sticky. 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 mango thokku ready!

Video

Notes

  • Saute until moisture leaves from grated raw mango. Sauteing 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 chapatis. It has the tangy flavour from the raw mango and the sweetness from jaggery apt to lick as such too :)
Nutrition Facts
Raw Mango Thokku Recipe | Mangai Thokku Recipe
Amount Per Serving (25 g)
Calories 48 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.4g3%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 216mg9%
Potassium 31mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 0.2g0%
Vitamin A 399IU8%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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