Name: Spicy Mango Thokku Recipe: South Indian Raw Mango Pickle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large Mangoes (approximately 1 lb total weight, raw); 3 tbsp Chili Powder (red); 1/2 tsp Asafoetida (hing); 1 tsp Mustard Seeds (rai); 1 tsp Fenugreek Seeds (methi dana, dry roasted and coarsely ground); 1.5 tsp Salt (or to taste); 1 cup Mustard Oil

Spicy Mango Thokku Recipe: South Indian Raw Mango Pickle

30 minutes

1362 reads

4 from 4 votes

South Indian

About Spicy Mango Thokku Recipe: South Indian Raw Mango Pickle

Dive into the vibrant flavors of South India with this authentic Mango Thokku recipe! A tangy and spicy raw mango pickle, it's surprisingly easy to make and incredibly versatile. Perfect for adding a zesty kick to your everyday meals, this thokku is a must-try for any spice lover.

Bursting with the bold tastes of red chili, mustard seeds, and asafoetida (hing), this quick pickle elevates simple dishes like curd rice, dal rice, or even roti. The bright, slightly sweet and intensely flavorful mango thokku brings a touch of homemade goodness to your table.

Get ready to experience the magic of this South Indian culinary gem – a simple recipe with maximum flavor impact! This recipe provides detailed instructions to guide you through making this delicious condiment.

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Recipe Time & More

Prep10

Cook20

Total30

Calories193 kcal

Serves

Served AsBreakfast Dinner Lunch

Recipe TasteBitter Crunchy Salty Spicy

Ingredients

Mangoes

▢ 2 large Mangoes approximately 1 lb total weight, raw

Spices & Seasoning

▢ 3 tbsp Chili Powder red
▢ 1/2 tsp Asafoetida hing
▢ 1 tsp Mustard Seeds rai
▢ 1 tsp Fenugreek Seeds methi dana, dry roasted and coarsely ground
▢ 1.5 tsp Salt or to taste

Oil

▢ 1 cup Mustard Oil

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Instructions

Prepare the Mangoes

Peel and finely grate the raw mangoes. Set aside.

Temper the Spices

Heat mustard oil in a pan over medium heat. Add asafoetida and mustard seeds. Allow the mustard seeds to splutter.

Cook the Mangoes

Add the grated mangoes to the pan and stir well to combine with the oil and spices. Cook for approximately 10-12 minutes, stirring frequently to prevent sticking and burning. Reduce heat if necessary.

Add Seasoning and Finish

Stir in the red chili powder and salt. Continue cooking for another 5-7 minutes, or until the oil begins to separate from the mango mixture. Add the ground fenugreek seeds, stir once, and remove from heat.

Cool and Store

Allow the Mango Thokku to cool completely before transferring it to a sterilized, airtight jar. Store in the refrigerator. It will keep for at least a month.

Recipe Notes

Expert Tips for the Best Mango Thokku

Use ripe, but still firm mangoes: Overly ripe mangoes will be too soft and might not hold their texture well in the pickle.
Adjust the spice level: If you prefer less heat, reduce the amount of red chili powder. For extra spice, add a few finely chopped green chilies along with the mangoes.
Sterilize your jar: This crucial step prevents mold growth and ensures your thokku stays fresh for longer. Wash the jar in hot, soapy water and then sterilize it by boiling for 10 minutes.
Use a clean utensil: Always use a clean, dry spoon when serving to maintain the quality and shelf life of your mango thokku.