Name: Mangai Thokku Recipe | Grated Raw Mango Pickle Recipe | Mango Thokku Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Raw Mango (Big Size, atleast 300gms); 4 tbsp Red Chili Powder; ½ tsp Asafoetida (Asafetida / Hing); 3 tbsp Salt (As Needed); ½ tsp Fenugreek Powder; ½ tsp Turmeric Powder; 4 tbsp Sesame Oil; 1 tsp Mustard seeds

Mangai Thokku Recipe | Grated Raw Mango Pickle Recipe | Mango Thokku Recipe

Posted on Jun 26th, 2019

by Sowmya Venkatachalam

Categories:

Pickles

4.86 from 7 votes

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.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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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).

Other yummy Pickle varieties to try:

1. Puli Milagai

2. Mango Ginger Pickle

3. Neer Elumichai Pickle

4. Avakkai Pickle

5. Lemon Pickle

6. Mavadu (Tender Mango Pickle)

7. Gooseberry Pickle

8. Tomato Thokku

9. Kovakkai Pickle

10. Mahali Root Sour Pickle

Recipe Card for Mangai Thokku:

Method with Step by Step Pictures:

Wash, peel and grate the mango and set it aside. Heat 1 tablespoon of gingelly 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 salt and give it a good mix.

Keep the flame low and allow the grated mangoes to cook nicely. Generally in 3-4 minutes, the mango will be tender and soft. Now its time to add the red chilli powder. Add red chilli powder to the pan and mix well. Add 2 tablespoon of oil to the pan and stir well. Adjust the salt if needed.

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.