Mango thokku recipe, Manga thokku

Name: Mango thokku recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 Mango (Unripe (Raw mango), medium sized); 1 tbsp Red chilli powder; ¼ tsp Turmeric; ⅛ tsp Asafoetida; Salt; ½ tsp Fenugreek seeds; ½ tsp Jaggery (powdered ); 2 tbsp Sesame oil; 2 tbsp Sesame oil; ½ tsp Mustard; ⅛ tsp Asafoetida

Updated on June 11, 2023 by Raks Anand 56 Comments / Jump to Recipe

Mango thokku is a south Indian style grated mango pickle with simple ingredients and it is easy to prepare under 30 minutes at home. Perfect to go with curd rice and as a part of south Indian meal.

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Ingredients
Shelf life
Method
Serving suggestions
Top tips
Recipe card

We are seeing so many mango recipe in blog world now and my blog too not an exception.

Here’s my post, this is a long time pending post, because I bought these mangoes 2 weeks back from wet market.

Wanted to make mango thokku or mango rice, now ended up with thokku as Vj likes thokku than mango rice.

He also like Mango pachadi, I made that when I bought last month and clicked too to post it here. But was not satisfied with the clicks, so have to click again and post it😀!

This thokku is what both my mom and MIL makes in a same way. I love this with curd rice and also apt for some parathas.

I am not a big fan of mangoes both unripe and the fruit😇 . It's weird but I don’t like yes. Here's an updated picture.

Ingredients

Here are the simple ingredients needed to make this delicious mango thokku.

For the detailed list of ingredients with specific quantities, please refer to the recipe card below.

Mango - Raw mango (unripe), there are many varieties available. I used ottu manga variety, a mild tangy one. You can use any variety but make sure to add spice and salt enough to balance.

Asafoetida - A main ingredient for any south Indian pickle to turn out flavorful.

Fenugreek seeds - Methi seeds/ Vendhayam in Tamil, is the next main ingredient for flavor in south Indian pickles. Roasted, powdered vendhaya podi is always in my fridge as stock.

Red chilli powder - Use half Kashmiri and half spicy variety to get the balance of color and spice.

Jaggery - Adding a tiny bit highlights all the tastes and balances the taste.

Check recipe card for full list and quantities.

What is mango thokku?

Mango thokku is a south Indian condiment for lunch. You can prepare mango thokku instantly by grating mango and cooking it along with spices and oil.

Like any other pickle, this too have mustard, fenugreek seeds and asafoetida flavor mainly. Chilli is for balancing the taste and a dash of jaggery for spiking all of it.

Perfect for curd rice the best!

manga thokku with curd rice aka thayir sadam

Shelf life

Thokku should always be stored in refrigerator and handled with clean spoon without moisture.

It will stay good for 20 days to 1 month.

Method

Peel off the skin of the mangoes and grate the mangoes using a grater. (You can slice very thin too)

2. Heat a heavy bottomed pan with oil and temper with mustard and asafoetida. Add the grated mango and fry in medium flame for 4-5 minutes. The mango should get soft and transparent.

3. Add the red chilli powder,turmeric,salt and add oil and mix well.

4. Fry for 6-8 minutes in low flame,keep mixing every two minutes.

5. Side by side,roast and powder the fenugreek(vendhayam)seeds.

6. Add the jaggery and fenugreek seeds powder (I always have roasted fenugreek seeds, powdered in stock to use for such recipes ) Fry for two more minutes.

By this time the oil will ooze out and it will be in a halwa like consistency. Cool down and transfer to a clean airtight container. Refrigerate and use within a month.

Use clean spoons and keep refrigerated always!

Serving suggestions

You can enjoy mango thokku literally with all your favorites other than the usual curd rice.

Rasam rice, sambar rice, Idli, dosa, upma, adai, poori, chapathi, toast, sandwich, even mix with plain rice and eat it like mango rice!

Top tips

My mom slices the mango and it has a nice texture.
She also roasts methi freshly and red chillies slightly without changing colour. Grinds and adds with lots of asafoetida raw and roasted. It used to taste very home style and love it. Check out my latest short video here.
Use clean and dry spoons each time. Do not leave the thokku outside the fridge for long time. Take only the required portion and keep it back immediately.

Recipe card

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5 from 4 votes