Mangai Thokku is a pickle made from raw mango. It's packed with flavors from mango and red chili. It's made from freshly made ground masala with no artificial preservatives and it tastes very good. Unlike Milagai Mangai (Chopped Mango Pickle), the mango will be grated and cooked along with spices. Mangai Thokku is a great accompaniment for curd rice and even for Idli / Dosa.
For any pickle we should be generous in spice and salt and for any sweet we should be generous in adding sugar / jaggery. This is one of the secret advice given by my MIL. Keeping that in mind, I have made this spicy and mouth-watering Mangai Thokku (grated Raw Mango Pickle).
Tips for making Raw Mango Thokku:
- Instead of grating mango we can slice it and cook
- Always store in air-tight container and use a dry spoon every time you serve. Do not put a steel spoon inside the pickle container it will become black and the pickle will become stale.
- Refrigerate the pickle to keep it fresh and use it for 3 months
- Adjust the spice level according to the sourness of raw mango
Other yummy Pickle varieties to try:
1. Puli Milagai
5. Lemon Pickle
Recipe Card for Raw Mango Thokku:
Mangai Thokku Recipe | Grated Raw Mango Pickle Recipe | Mango Thokku Recipe
Servings: 4 people
Calories: 25kcal
Mangai Thokku is made using grated Raw Mango. End of Spring season, we start getting fresh Raw Mangoes that are tangy enough to make yummy pickles. Raw Mango Pickles are so tasty and a perfect accompaniment for Curd Rice. We can simply chop the Raw mangoes and add salt and red chili powder and prepare a yummy pickle. That is one variety. But this grated Raw Mango Thokku is always special and tasty.
Print Recipe
Ingredients
- 1 Raw Mango Big Size, atleast 300gms
- 3 tablespoon Red Chili Powder
- ½ teaspoon Asafoetida (Asafetida / Hing)
- 2 tablespoon Salt As Needed
- ½ teaspoon Fenugreek Powder
- 1 teaspoon Grated Jaggery
- ½ teaspoon Turmeric Powder
- 5 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
Instructions
- Wash, peel and grate the mango and set it aside.
- Heat 2 tablespoon of sesame oil in a pan and add the mustard seeds and hing.
- When the mustard seeds starts to sputter, add the grated mango and mix well.
- Add turmeric powder and give it a good mix. Stir-fry for a minute.
- Add red chilli powder and salt to the pan and mix well.
- Next, add 3 tablespoon of oil to the pan and stir well.
- Keep the flame low and allow the thokku to combine well till the oil oozes out of the thokku.
- Finally add fenugreek powder, mix well and Switch off the flame.
- Take the thokku in a air-tight container and once it comes to the room temperature, heat 1 tablespoon of oil and add it to the top of the thokku and close the container with a lid and refrigerate to have a long life. The oil preserves this thokku. While serving, do not use the top layer oil. Also use dry spoon while serving. Also once a day stir the thokku well and refrigerate again.
- Yummy and spicy Mangai Thokku is now ready to serve!
Video
Notes
- Always store in air-tight container and use a dry spoon every time you serve. Do not put a silver spoon inside the pickle container it will become black and the pickle will be spoiled.
- Instead of grating mango we can slice it and cook
- Refrigerate the pickle to keep it fresh and use it for 3 months
- Adjust the spice level according to the sourness of raw mango
Nutritional Info
Nutrition Facts
Mangai Thokku Recipe | Grated Raw Mango Pickle Recipe | Mango Thokku Recipe
Amount Per Serving (1 tbsp)
Calories 25
Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 3g1%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Wash, peel and grate the mango and set it aside.
- Heat 2 tablespoon of sesame oil in a pan and add the mustard seeds and hing.
- When the mustard seeds starts to sputter, add the grated mango and mix well.
- Add turmeric powder and give it a good mix. Stir-fry for 2 minute.
- Add red chilli powder and salt to the pan and mix well.
- Next, add 3 tablespoon of oil to the pan and stir well.
- Keep the flame low and allow the thokku to combine well till the oil oozes out of the thokku.
- Now, add grated jaggery and give a mix.
- Finally add fenugreek powder, mix well and Switch off the flame.
- Take the thokku in a air-tight container and once it comes to the room temperature, heat 1 tablespoon of oil and add it to the top of the thokku and close the container with a lid and refrigerate to have a long life. The oil preserves this thokku. While serving, do not use the top layer oil. Also use dry spoon while serving. Also once a day stir the thokku well and refrigerate again.
- Yummy and spicy Mangai Thokku is now ready to serve!
