Tangy & Spicy Grated Raw Mango Pickle (Mangai Thokku)
1 hour
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About Tangy & Spicy Grated Raw Mango Pickle (Mangai Thokku)
Craving a taste of South India? This homemade Tangy & Spicy Grated Raw Mango Pickle (Mangai Thokku) delivers an explosion of authentic flavor. Imagine biting into the zesty freshness of raw mango, ignited by fiery chili powder and fragrant asafoetida.This traditional recipe is a symphony of textures and tastes. Earthy turmeric, nutty sesame oil, and toasted fenugreek seeds deepen the tangy mango's vibrancy. Made with no preservatives, it's a healthy and flavorful addition to any meal.Enjoy this Mangai Thokku with rice, roti, upma, idli, or dosa for a truly unforgettable South Indian experience. It's the perfect condiment to elevate your everyday dishes.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Mango
- 4 cup Mango grated, raw
Spices & Flavorings
- 4 tsp Chili Powder heaped, red
- 1 tsp Asafoetida Powder
- 1/4 tsp Turmeric Powder
- 4 tsp Salt
- 1 tsp Fenugreek Seeds dry roasted and ground
Oil
- 150 ml Sesame Oil
Garnish
- 1 tsp Sesame Seeds
Instructions
- Peel and grate the raw mangoes. Set aside.
- Dry roast the fenugreek seeds until golden brown and fragrant. This enhances their nutty flavor. Grind the roasted seeds into a powder and set aside.
- In a heavy-bottomed pan, heat the sesame oil. Add the red chili powder, turmeric powder, asafoetida powder, and salt to the hot oil. Stir gently to combine.
- Add the grated raw mango to the spice mixture. Stir well to coat the mango evenly.
- Reduce the heat to medium. Cook the mango mixture for 20-30 minutes, stirring occasionally, until it thickens and the oil starts to separate. This slow cooking process allows the mango to soften and the flavors to meld.
- Add the ground fenugreek powder to the thickened mango mixture. Mix well to incorporate.
- Remove the pan from the heat and let the pickle cool completely. Transfer the cooled pickle to a clean, dry, airtight container for storage.
Note
- Adjust the amount of chili powder and salt to your preference, depending on the tanginess of the raw mango. If the mango is extremely tart, a touch of jaggery can be added to balance the flavors.
Recipe Notes
Good To Know
- For a deeper flavor, lightly roast the sesame seeds before powdering them to enhance their nutty aroma.
- If you prefer a chunkier texture, reserve some grated mango to add towards the end of cooking.
- To make this dish suitable for a no-onion, no-garlic diet, ensure your asafoetida (hing) is pure and doesn't contain wheat flour, garlic, or gluten.
Expert Tips
- Adjust the amount of chili powder to control the spice level according to your preference.
- Experiment with different types of mangoes for unique flavor profiles; Alphonso or Kesar mangoes work particularly well.
- Adding a pinch of turmeric not only enhances the color but also provides additional health benefits.
Storage Instructions
- Store the thokku in a sterilized glass jar in the refrigerator.
- Always use a dry spoon to prevent contamination and maximize shelf life.
- Refrigerated, the thokku can last for 3-4 weeks.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 11gProtein: 1gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 944mgPotassium: 133mgFiber: 1gSugar: 9gVitamin A: 952IUVitamin C: 24mgCalcium: 15mgIron: 0.5mg
Subhashni Venkatesh
Articles: 165
4 Comments
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Looks so incredible! Thank you for sharing.
Looks so wonderful! Thanks for posting.
This is delightful! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.