Manga Thokku is a delicious and Lipsmacking Instant Pickle Variety from South India made with grated raw mangoes and spices. Tastes best with curd rice during summers.
Mango Thokku or Manga Thokku is a lipsmacking pickle from South Indian cuisine made with grated raw mango and basic spices. Best accompaniment to curd rice, dal rice, South Indian tiffin recipes like Upma, dosa etc.
Indian Summer is all about making a batch of Mango Thokku using raw mangoes or green mango. This is an Instant pickle recipe which means you can savor it once the pickle is ready.
The pickle uses basic ingredients from your pantry. You don't need to be an expert when it comes to Manga Thokku. Anyone can try it! Its pretty simple.
If you are looking for some interesting Raw Mango recipes, try Manga Sadam (Raw Mango Rice) and Methamba (Mango Pickle - Maharashtrian Style).
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Ingredients
Raw Mango or Green Mango – I have used Rajapuri Mango which is local variety in Maharashtra. It has the right amount of sourness.
I have tried the recipe using Totapuri Mango. Also called Kilimooku manga (Tamil).
Sesame Oil – or South Indian Gingelly Oil. Do not reduce the quantity of oil mentioned in the recipe. It is required for both taste and preservation.
Spices - Red Chili (you can use a combination of red chili powder that has heat and color).
Fenugreek Seeds (Methi) - Mango Thokku has a distinctive aroma and taste because of roasted and ground methi seeds.
Jaggery is added to balance the sourness from green mango.
How to make Mango Thokku recipe
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.
Tips to increase shelf life of pickles
- Do not store pickles in Plastic Bottles.
- Use glass Bottles – Clean it with hot water and lemon juice. Lemon juice helps in getting rid of residual oil or smell from jars. Rinse and clean with a good quality dishwashing soap and sun dry them. Once the bottles are dry, wipe with a dry cloth and store pickles.
- Oil – Always check the status of your pickles periodically. If you feel the oil has reduced and the pickles are turning dry, add extra oil (heat the oil, cool and add to pickles)
- Salt – Do not use iodized salt for pickles. Always use Kallu Uppu or rock salt.
- Hygiene and Storage – Pickles should be stored in a cool dry place. While mixing or taste check, use a clean and dry spoon. Avoid touching with hands.
- Climate – It is best to store pickles in the refrigerator after 6 months. This would last more than a year.
Serving Suggestion
Mango Thokku tastes best with Curd Rice, Dal Khichdi, Bisibelebath and few other one pot rice recipes.
It pairs well with stuffed paratha for breakfast.
Serve Thokku as accompaniment with South Indian breakfast dishes like IDLI, DOSA, UTTAPAM and UPMA.
Shelf Life | Storage
Shelf life of Mango Thokku is 1 month (at best).
Refrigerate mango thokku for extended shelf life. A layer of oil on top prevents formation of fungus.
Unlike traditional pickles, this is an instant pickle recipe. It does not use a lot of oil or salt for preservation, ingredients which make it last up to a year.
More Pickle Recipes to try
Puli Inji - Kerala Style Instant Pickle recipe using tamarind, ginger and green chilies
Narthangai Pickle - Citron Pickle
Nellikai Oorugai (Instant Amla Pickle)
Ginger Thokku - Inji Thokku Recipe
This Blog post originally released in 2017 and it has been updated with better step by step photos, clear images and detailed tips.
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Mango Thokku | Manga Thokku recipe
Ingredients
1 cup is 250 ml, 1 tablespoon is 15ml, 1 teaspoon is 5ml
- 2 cups Grated Raw Mango tightly packed cups
- ½ cup Sesame oil
- 1 ½ tsp Mustard Seeds, Kadagu or Rai
- 3 tbsp Red chilli powder
- ½ tsp Turmeric powder
- ¼ 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 in a mortar and pestle. 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.
Video
Notes
- Raw Mango or Green Mango – I have used Rajapuri Mango which is local variety in Maharashtra. It has the right amount of sourness. I have tried the recipe using Totapuri Mango. Also called Kilimooku manga (Tamil).
- Sesame Oil – or South Indian Gingelly Oil. Do not reduce the quantity of oil mentioned in the recipe. It is needed for taste and preservation both.
- Spices - Red Chili (you can use a combination of red chili powder that has heat and color).
- Fenugreek Seeds (Methi) - Mango Thokku has a distinctive aroma and taste because of roasted and ground methi seeds.
- Jaggery is added to balance the sourness from green mango.
- Shelf life of Mango Thokku is 1 month (at best).
- Refrigerate mango thokku for extended shelf life. A layer of oil on top prevents formation of fungus.
- Unlike traditional pickles, this is an instant pickle recipe. It does not use a lot of oil or salt for preservation, ingredients which make it last up to a year.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Beautiful recipe! One of my favourites!
Thank you so much
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!!
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.