Learn how to make easy and delicious South Indian style mango thokku (mangai thokku), an authentic raw mango pickle recipe made with grated raw mangoes, roasted methi powder, hing and sesame oil. Perfectly tangy and spicy, it makes the ultimate side dish for curd rice and chapathi!
Mango thokku is a very simple yet finger licking and delicious side dish for curd rice. I learnt this recipe from my MIL (mother-in-law). Before marriage, I had tasted Andhra mango thokku recipe from my friends. But after marriage, when I saw my MIL making homemade mangai thokku very easily and quickly with less oil, I was amazed. But it’s of Tamil Nadu style. It’s a great side dish for curd rice and even chapathi too. This is one of the must try Mango recipes in this season.
Roasted and powdered methi seeds and Asafetida/Hing are the star ingredients for any pickle recipe. So don’t skip it. Try this authentic Tamil Nadu style mango thokku recipe and relish it with curd rice. Let’s see how to make this delicious Raw Mango thokku recipe.
Quick Notes for US & Abroad Kitchens
- Raw Mango Selection: Look for firm, unripe green mangoes (such as Totapuri or green Tommy Atkins) at Indian groceries like Patel Brothers or Asian supermarkets. Ensure the mango is hard to the touch with tart green flesh for the best sourness and texture.
- Sesame Oil (Gingelly Oil): Use authentic Indian cold-pressed sesame / gingelly oil (such as Idhayam), which gives this thokku its traditional aroma and acts as a natural preservative. Avoid toasted East Asian sesame oil, which has a very dark roasted flavor.
- Stovetop Heat Control: On electric coil or glass-top stoves, keep the flame on medium to medium-low while cooking the grated mango. Using a heavy-bottomed kadai, Dutch oven or enameled cast iron pan prevents the thokku from sticking to the base.
- Balancing Tanginess: If the mangoes are sharply acidic, add a small piece of powdered jaggery (or dark brown sugar) to balance the tanginess without making the thokku noticeably sweet.
- Storage & Shelf Life: Allow the thokku to cool completely to room temperature before transferring to a clean, sterilized, completely dry glass jar. Store in the refrigerator for up to 2 to 3 months, always using a dry spoon.
Easy Mango Thokku Recipe
Ingredients
1 cup – 200ml
- ½ cup Raw mango ( I used 1 big sized mango of 1/2 kg)
- 2.5 – 3 tsp Red chilli powder
- 1 tsp Methi seeds ( dry roast & grind to a powder)
- ½ tsp Turmeric powder
- ½ tsp Hing / Asafetida
- Jaggery Big gooseberry size(adjust based on tanginess of mango)
- Salt as needed
To temper
- 4 tbsp Sesame / Gingely oil
- 1 tsp Mustard seeds
Instructions
- Wash the raw mango. No need to peel the skin. Grate the mango using a grater. Set aside.
- Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely.
- In a wide mouthed kadai, add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Saute well till it becomes soft. Cover and cook the mangoes for sometime in very low flame.
- After the mango is cooked well, add the turmeric powder, red chilli powder, hing / asafetida and jaggery. Mix well and saute for sometime till raw smell goes off. As you mix, thokku will start to leave the sides of kadai.
- Lastly add the roasted methi seeds powder, mix it and switch off the flame.
- Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down, store it in an air tight container. Refrigerate and preserve for months.
Notes
- Use firm, sour raw mangoes for the best taste and texture.
- Roasting methi seeds till golden brown and grinding freshly gives the signature pickle aroma. Do not over-roast or it will taste bitter.
- Gingelly oil (sesame oil) and hing are essential for authentic Tamil Nadu style flavor and longer shelf life.
- Always use a clean, dry spoon to serve and keep refrigerated in an airtight glass container.
Sharing is caring
Enjoy this finger licking mango thokku with curd rice. Tastes yummy!
I so much wish i could grab the pot , then i will have for long. Drol.
Loved the mango thokku. I made another batch of thokku yesterday. Love to have with anything n everything :):)
Gosh, I want this too.
I must study this recipe carefully to find the spices.
Awesome x
i love thokku and this one looks delicious..
Thanks for the tips, useful indeed!!
I love mango only if its pickled like these,love it :) Wish to have some with thayir sadam ;)
wow!!!!!!!!!! yummy.My son keeps mango pickle with any dish he eats.
Mango pickle my favorite !!mouthwatering.. Once my friend prepared this and gave it..You will not believe we finished it 2 days…hehehehe
Looks gr8….I can eat this with anything..
what a delicous mango thokku..really liked the color..feel to taste a spponful of this mangothokku..yummy yummy ..thanks for sharing this recipe
Looks mouthwatering.
I cannot believe you made that by yourself!! Good job girl!!
Hmmmm….. Very mouthwatering & chatpata is the look…. Very tangy….. Loved that prep….. I would love to taste that….. Hugs)))
Ash….
(http://asha-oceanichope.blogspot.com/)
Nice to see ur post dear!!!
Mango thokku looks lovely dear!!!
Nice click :-)
Slurppp!!tangy mango thokku looks truly divine..
Such a great information about mangoes. We also prepare it in a similar way. Picture is drool worthy
Wonderful thokku.. looks very tempting.. :)
Nice picture Chitra…I too love this thokku, posted my version last week :)
Lovely one, looks tempting.
yummy thokku…
My most favorite thokku. The picture itself makes me drool. If this pickle is there, I wont need any side dish:) Btw, we too prepare the same way, but we do the grating. Yours look absolutely tasty.
Tangy & yum, i have never prepared this at home, looks nice, will try this one
I love Mango thokku,esp if paired with some curd rice..:)
Loooooooooooks sooo yummy….
இப்பயே எடுத்து சாப்டணும் போல இருக்கு சித்ரா.அருமை.
Many thanks for your recipe.
Its now posted and with a link back to Ratatouille – Any one can cook.
Wishing you a great week ♥