Mango Thokku | Manga Thokku recipe
Mango Thokku is an Instant South Indian Pickle recipe made with raw mangoes and select Indian spices. A great accompaniment to dal rice, curd rice, parathas and south indian tiffin items like upma, dosa, adai and kozhukattai.
Servings 200 gms
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
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 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.