Mango Thokku

Fiery, Tangy, Lipsmacking Mango Thokku - An Instant South Indian Pickle Variety! Too good to be true!
Tangy and Delicious Manga Thokku Pickle

The month of May calls for pickle making. Rushing off to the market to buy best quality raw mangoes, oil and basic spices is something every Indian household does before the monsoon arrives. Jars are cleaned, sun dried and filled with home made pickles that last for the entire year. I find this process quite fascinating and like my Mother, I too enjoy and follow the tradition at home every single year.

Mango Thokku is the combination of tangy mangoes, few basic spices that are readily available at home, roasted, ground methi seeds or mendhayam in Tamil. One of the quickest varieties of South Indian Pickle made in every South Indian Household, this is perhaps the easiest too. If you are a novice or a beginner in pickle making, then this recipe is the one you should attempt.

Delicious South Indian Mango Thokku Pickle

While Avakkai Pickle is Narayan’s favourite, I am partial towards Mango Thokku or Manga Thokku, the Instant South Indian Pickle variety. This has no waiting period absolutely and ideal pickle for the restless soul, like me. Yes, this is the instant variety of pickle that can be made and consumed the very same day.

The Mango Thokku pickle goes well with breakfast recipes like IDLI, DOSA, UTTAPAM and PANIYARAM. It absolutely tastes heavenly when paired with cooling Curd Rice or Thayir Saadam.

Basically, my whole point here is – Eat this pickle with all your meals! Period!

Close up image of the fiery mango pickle

The shelf life of this pickle is sadly not an entire year. Since this doesn’t undergo a cumbersome process unlike traditional pickles and is cooked on a stove top, it lasts maximum for a month in a refrigerator. Hence it is made in small batches just for immediate consumption or until summers last.

If you are looking for more pickle varieties, please check out the Manga Kari (yet another instant pickle variety), Green Chilli Pickle and Puli Inji (Kerala Pickle Variety)

How to Make Delicious Mango Thokku at home?

  • Raw Mango – I have chose Rajapuri Mangoes that are quite popular in Maharashtra which is khatta or tangy in nature. I make Thokku with Totapuri variety too which is called as Kili Mooku Manga.
  • Sesame Oil – Nalla Ennai or Sesame Oil is the key to a good thokku. Do not shy away from using a good quantity as it ensures the long shelf life of the pickle.

How to Ensure Long Shelf Life of Pickles?

  • Do not store pickles in Plastic Bottles especially used ones.
  • Use glass Bottles – Clean it with hot water and a good squeeze of lemon juice. Allow it to sit for sometime until the residual oil or smell has been removed. Rinse and clean with a good quality soap and sun dry them. Once they are dry, wipe them with a dry cloth amd they are now ready for storing pickles.
  • Oil – Always check the status of your pickles periodically. If you feel the oil has reduced and the pickles are turning dry, add oil (heat the oil and cool them until room temperature)
  • Salt – Do not use iodized salt for pickles. Always use rock salt or Kallu Uppu.
  • Hygiene and Storage – The pickles should always be stored in a cool dry place. While mixing or checking for taste, use a clean and dry spoon. Refrain from touching with your hands.
  • Climate – If you live in a hot and humid country, it is always best to store your pickles after 6 months in a refrigerator. I pack them in small bottles ideal to fit in a refrigerator shelf. PS – Do this only after 6 months.

Do try this pickle variety and let me know how you like it! It is fingerlicking goodness in every spoon.. One of the best pickles from my repertoire, do give this a try for sure!!

This Blog post has been updated. It was released in 2017 and I just thought of updating with better step by step photos, clear images and detailed tips.

Recipe for Mango Thokku (South Style Raw Mango Pickle)

A 300 ml Jar Pickle Measurement

1 cup is 250 ml measurement

Ingredients

  • 1 large Raw Mango or 2 cups of Grated Mango (Rajapuri or Totapuri Variety is best)
  • ½ cup Sesame Oil (125ml)
  • 1 ½ tsp Mustard Seeds or Rai or Kadagu
  • 3tblsp Red chilli powder
  • ½ tsp Turmeric Powder
  • ¼ tsp of Hing or Asafoetida
  • 1 tsp Jaggery
  • 1 tsp Methi Seeds or Fenugreek Seeds 
  • Salt to Taste

Method –

Wash, Pat dry and peel the mangoes. Grate it and keep aside

Wash and pat dry the mangoes
Peel the mangoes
Grate the mangoes

Dry roast the methi or fenugreek seeds and coarsely crush them. Keep aside.

Heat a thick bottom kadhai or pan, add oil.

Allow it to heat well and then add mustard seeds. Let it crackle

Mustard Seeds crackling in hot sesame oil

Add hing or asafoetida.

Add the grated raw mangoes and cook until they have reduced slightly in volume. Ensure the heat is low while cooking mangoes.

Cooking the raw grated mangoes in mustard seeds and oil

Add salt to taste, turmeric powder and red chilli powder. Mix well

Adding Turmeric Powder and red chilli powder along with salt to taste

You will now notice the oil leaving the sides of the pan leaving you with a heady aroma of the oil and spices.

Mango Thokku Getting ready

Add Jaggery at this stage and mix well.

Adding jaggery to pickle helps in balancing the sourness of mangoes

Switch off the flame.

Add the coarsely crushed methi seeds and mix well.

Allow it to completely cool before transferring it to a clean and dry glass jar with a lid.

Fiery and Lipsmacking Mango Thokku Pickle ready to eat

Store it in a refrigerator.

Recipe Notes

  • People often complain the thokku forms fungus on the top. To avoid this, please heat 3 tblsp of sesame oil and cool it. Pour this on top of the pickle and cover with lid. Store in refrigerator. The idea is not to dry out the pickle and keep a layer of oil on top.
  • Jaggery is added to cut the extremely sour taste of mangoes. Always test your mangoes for sourness. If you can handle it, skip the jaggery else add. As a thumb rule, I always add jaggery to sour foods, like my mother.
  • Roasted and coarsely ground methi powder adds a beautiful aroma. Never add it while its cooking.

If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

Vidya Narayan

Mango Thokku Instant Raw Mango Pickle
Print Recipe
3 from 1 vote

Mango Thokku

Fiery, Lipsmacking, Tangy Instant South Indian Pickle Variety from South Indian Cuisine. Tastes absolutely delicious with a bowl of curd rice or Thayir saadam.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian, South Indian
Keyword: Instant Raw Mango Pickle, Manga Thokku, Mango Thokku Pickle
Servings: 25 people
Author: Vidya Narayan

Ingredients

  • 2 cups Grated Raw Mango 1 cup is 250 ml measurement
  • 1/2 cup Sesame oil
  • 1 1/2 tsp Mustard Seeds, Kadagu or Rai
  • 3 tblsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing or Asafoetida
  • 1 tsp Jaggery
  • 1 tsp Methi Seeds or Fenugreek seeds
  • Salt to Taste

Instructions

  • Wash, Pat dry and peel the mangoes. Grate it and keep aside

  • Dry roast the methi or fenugreek seeds and coarsely crush them. Keep aside
  • Heat a thick bottom kadhai or pan, add oil.

  • Allow it to heat well and then add mustard seeds. Let it crackle.

  • Add hing or asafoetida.

  • Add the grated raw mangoes and cook until they have reduced slightly in volume. Ensure the heat is low while cooking mangoes.

  • Add salt to taste, turmeric powder and red chilli powder. Mix well

  • You will now notice the oil leaving the sides of the pan leaving you with a heady aroma of the oil and spices.

  • Add Jaggery at this stage and mix well. Switch off the flame.

  • Add the coarsely crushed methi seeds and mix well.

  • Allow it to completely cool before transferring it to a clean and dry glass jar with a lid.

  • Store it in a refrigerator.

Notes

  • People often complain the thokku forms fungus on the top and spoils easily. To avoid this, please heat 3 tblsp of sesame oil and cool it. Pour this on top of the pickle and cover with lid. Store in refrigerator. The idea is not to dry out the pickle and keep a layer of oil on top.
  • Jaggery is added to cut the extremely sour taste of mangoes. Always test your mangoes for sourness. If you can handle it, skip the jaggery else add. As a thumb rule, I always add jaggery to sour foods, like my mother.
  • Roasted and coarsely ground methi powder adds a beautiful aroma. Never add it while its cooking.
Views: 235

This Post Has 4 Comments

    1. Thank you so much

  1. I am amazed with the endless varieties of mango pickles in India, each version is so much different from the other though the common spices are used all over for pickling. Beautiful Thooku recipe Vidya.. It looks so tempting, would love to have with my Aloo Paranthas!!

    1. Absolutely amazing indeed and with every few kms the masala recipe for the pickles keep changing. Like I always say, there is so much to explore in Indian Cuisine. Glad you liked the recipe and yes, with parathas it is ultimate. Thanks Swati.

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