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Maanga thokku recipe

Maanga thokku recipe a quick tangy pickle made with raw mangoes
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Author Sharmilee 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 edge,Peel of the skin of mangoes and grate them finely and keep aside.
  • Repeat to finish the other raw mango too.Dry roast fenugreek, set aside to cool.
  • Grind it slightly coarse, I used hand mortar and pestle as the quantity is less.Heat oil in a pan add musyard seeds let it crackle.First heat 1.5 tbsp oil in a pan add mustard seeds, hing let the mustard seeds crackle.
  • Add grated mango and 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.
  • Add fenugreek powder and powdered jaggery and mix well.
  • Cook until oil starts to ooze out at the edges.Switch off.
  • Cool down completely then store in a clean dry container.


  • You can do the tempering finally and add too.
    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.
  • Adding jaggery is purely optional, you can skip that if you dont like ur thokku to be sweet.
  • Store in a clean dry container.
  • 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 :)