Mango thokku Recipe | Grated Raw Mango pickle | Manga thokku

Mango thokku Recipe | Grated Raw Mango pickle | Manga thokku

Mango thokku Recipe | Grated Raw Mango pickle | Manga thokku recipe with step-by-step pictures and instructions. It is a flavorful and spicy pickle made with grated raw mango and spices. Summer is the time where we prepare a lot of pickles and vadagam. We never miss making mango thokku or instant mango pickle during the summer. 

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I always prefer grating the mango rather than cutting them. Enjoy the pickle with curd rice, parathas, or porridge. Sending this to FoodieMondayBloghop theme #296FamilyFavorite suggested by Aruna. Aruna is an amazing blogger and a very good friend. Do check out Vangi bath masala powder and many more interesting recipes from her blog. My contribution is my family’s favorite mango thokku. 

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Other Mango recipes from the blog

Mango Salsa

Mango Sambar

Pineapple Mango Salad

Mango Rasayana

Mango Mousse

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Yields 1 medium cup

Mango thokku Recipe | Grated Raw Mango pickle | Manga thokku

Mango thokku is a flavorful and spicy pickle made with grated raw mango and spices.

15 minPrep Time

20 minCook Time

35 minTotal Time

Recipe Image
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5 based on 4 review(s)

Ingredients

  • Mango grated 2 cups heaped
  • Salt as required
  • Red chilli powder 3 tbsp
  • Turmeric powder 1/4 tsp
  • Sesame Oil 1/4 cup
  • Castor oil 1 tbsp
  • Mustard 1/2 tsp
  • Hing 1/4 tsp
  • To Roast and grind
  • Mustard 1/4 tsp
  • Fennel seeds 1/2 tsp

Instructions

  1. Dry roast mustard seeds and fennel in the pan.
  2. Powder them finely using mortar and pestle.
  3. Peel the skin and grate the mangoes.
  4. Heat oil and temper with mustard and hing.
  5. Then add the grated mangoes and saute for few minutes.
  6. Then add red chilli powder, turmeric powder and salt.
  7. Saute nicely in low flame till the oil oozes out.
  8. Add the roasted fenugreek and mustard powder and mix.
  9. Mango thokku is ready.
  10. Cooldown and store in airtight container and enjoy them with curd rice, parathas or porridge.

Notes

Gingely oil and castor oil is good for making pickle. You can use combination of sesame and castor oil or only sesame oil.

Add more oil if required during sauteing the mangoes

Adjust the red chilli powder according to your preference. I used homemade red chilli powder.

Always use clean spoon to increase the shelf life of the pickle.

You can keep in sunlight so it won't get spoiled soon.

You can grind red chilli and use it instead of red chilli powder.

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https://www.namscorner.com/mango-thokku-recipe-grated-raw-mango-pickle-manga-thokku/

How to make Mango Thokku with step by step pictures

Dry roast mustard seeds and fennel in the pan.

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Powder them finely using mortar and pestle.

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Peel the skin and grate the mangoes.

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Heat oil and temper with mustard and hing.

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Then add the grated mangoes and saute for few minutes.

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Then add red chili powder, turmeric powder, and salt.

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Saute nicely in low flame till the oil oozes out.

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Add the roasted fenugreek and mustard powder and mix. Mango thokku is ready.

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Cooldown and store in an airtight container and enjoy them with curd rice, parathas, or porridge.

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If you have tried this recipe and liked it, please do leave your valuable comment and share pictures of the recipe with hashtag #namscorner on Instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagramTwitterPinterestor subscribe to get regular updates on your mailbox.




4 thoughts on “Mango thokku Recipe | Grated Raw Mango pickle | Manga thokku”

  • Absolutely yum thokku! Mango thokku is a big favourite in our family too. I wait for raw mango season every year so I can make this. Yours looks super delicious and is tempting me to make some myself.
  • Mango thokku is my favorite mango recipe, loved the way you made using sesame and custard oil. The aroma of spices and oil added in it made this thokku super tasty. Love to have this mango thokku with rice or even with any South Indian breakfast recipes :)
  • We love mango thokku and wait for the mango season. Your version sounds so Delish. I don’t add fennel. Would love to try your version sometime.

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