Mango Thokku Pickle Recipe | Mangai Thokku

Mango Thokku Pickle Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Mangai Thokku is another kind of instant pickle, where there is no long preparation or waiting time, it can be consumed immediately. It is one of the basic recipes made in almost all Indian households when summer is at its peak and mangoes are in season found abundantly. This pickle has spiciness from the chili powder, sourness from raw mango, and a slight bitterness from methi seeds powder. Furthermore, select the raw mangoes which are hard and unripe so it will be easy to grate. For long shelf life, after rinsing the raw mango, wipe it thoroughly with a clean cloth and ensure there is no moisture. Also, store it in a clean – dry bottle and use a dry spoon every time to avoid spoiling. If interested, check my other recipes like Tomato Thokku, Ginger Pickle, and Lemon Pickle.

Check my other Mango Recipes like
1. Mango Rice / Mangai Sadam
2. Avakkai Pickle
3. Instant Mango Pickle
4. Mango Pachadi
5. Mango Sambar
6. Mango Dal / Mamidikaya Pappu

Raw Mango Thokku Recipe

Mango Thokku Pickle Recipe | Mangai Thokku

Priya Santhamohan

Mango Thokku Pickle Recipe / Mangai Thokku is another kind of instant pickle, where there is no long preparation or waiting time, it can be consumed immediately. It is one of the basic recipes made in almost all Indian households.

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Mango Recipes, Pickles

Cuisine South Indian

Servings 1 Small Jar

Calories 30 kcal

Equipment

• Stovetop
• Kadai / Pan
• Grater

Ingredients

  

• 1 Cup Grated Raw Mango
• ½ tsp Turmeric Powder
• 2 tbsp Chilli Powder
• ½ tsp Methi Seeds Powder
• Salt As Required

To Season / Temper

• 4 tbsp Sesame Oil
• 1 tsp Mustard Seeds
• ½ tsp Hing

Instructions

 

• Rinse and peel the mango, then wipe it with a kitchen cloth to remove the excess moisture. Grate the mango and measure it to 1 cup.

  Notes: Choose firm, unripe, and tangy mango for good taste and it will be easy to grate.
• Now, measure 1 tsp of mustard seeds, 1/2 tsp of hing, 1/2 tsp of turmeric powder, required salt, 2 tbsp of chili powder, and 1/2 tsp of roasted methi seeds powder.
• Heat 2 tbsp of sesame oil in a heavy-bottomed or nonstick pan. Then, add the mustard seeds, once it starts to splutter, add the hing and give a quick stir.
• Simmer the flame completely and add the grated mango. Saute for 3 to 4 minutes, till all the moisture from the grated mango leaves.
• Now, add the turmeric powder and required salt.
• Mix well and cook for another 1 minute.
• Then, add the chili powder.
• Pour the remaining 2 tbsp of sesame oil. Mix well and let it cook on low flame for 3 to 4 minutes.
• The raw smell of the spice powders would have left and the oil separates. Now, add the roasted methi seeds powder.
• Saute for 1/2 minute only and switch off the flame. Once it cools down, transfer it to a clean and dry container.

  Enjoy this Mangai Thokku with rice and Pepper Rasam.

Video

Notes

Tips for Mangai Thokku Recipe

1. Use hard and unripe mangoes so it will be easy to grate.
2. Also, select dark green coloured and sour mangoes for a tasty Mangai Thokku.
3. After rinsing the raw mango, wipe the mango thoroughly with a clean cloth and ensure there is no moisture for better shelf life.
4. Tempering in sesame oil lends more flavour to the pickle. Similarly, mustard oil, sunflower oil can also be used.
5. Adjust chilli powder as per spice level preferred.
6. Furthermore, for vibrant colour use Kashmiri chilli powder, but I used regular one only.
7. Add hing generously which adds more flavour to the Mango Thokku Pickle Recipe.
8. Don't skip methi seeds/fenugreek powder as it helps in fermenting the pickle and adds a nice flavour.
9. Always store it in a clean - dry bottle and use a dry spoon every time to avoid spoiling.
10. Usually in most pickle recipes oil will float on top, which gives long shelf life. Therefore, you can increase the oil to 6 tbsp also.
11. This recipe can be doubled or tripled as per requirement.
12. This Mangai Thokku stays good for 4 to 5 months under refrigeration.
13. Once you transfer the pickle into a big jar, for daily use store it in a small bottle or jar.

Keyword Grated Raw Mango Pickle, Mamidikaya Pachadi, Mangai Thokku, Mango Thokku Pickle

Mango Thokku Recipe

Method for Mango Thokku Pickle Recipe

1. Rinse and peel the mango, then wipe it with a kitchen cloth to remove the excess moisture. Grate the mango and measure it to 1 cup.

Notes: Choose firm, unripe, and tangy mango for good taste and it will be easy to grate.

2. Now, measure 1 tsp of mustard seeds, 1/2 tsp of hing, 1/2 tsp of turmeric powder, required salt, 2 tbsp of chili powder, and 1/2 tsp of roasted methi seeds powder.

3. Heat 2 tbsp of sesame oil in a heavy-bottomed or nonstick pan. Then, add the mustard seeds, once it starts to splutter, add the hing and give a quick stir.

4. Simmer the flame completely and add the grated mango. Saute for 3 to 4 minutes, till all the moisture from the grated mango leaves.

5. Now, add the turmeric powder and required salt.

6. Mix well and cook for another 1 minute.

7. Then, add the chili powder.

8. Pour the remaining 2 tbsp of sesame oil. Mix well and let it cook on low flame for 3 to 4 minutes.

9. The raw smell of the spice powders would have left and the oil separates. Now, add the roasted methi seeds powder.

10. Saute for 1/2 minute only and switch off the flame. Once it cools down, transfer it to a clean and dry container.

Enjoy this Mangai Thokku recipe with rice and Pepper Rasam.

Mangai Thokku Recipe