Grated Raw Mango Thokku | Grated Raw Mango Pickle

Mango Thokku

Easy beginners raw mango pickle. Made with grated mango and spices. Recipe with video instructions.

This is a very beginner friendly mango thokku / pickle that can be made in under an hour including prep work. This is a very forgiving recipe that comes well every single time. This thokku has less than 10 ingredients (9 to be exact). I am not a big mango pickle fan in the house but my husband polishes it off with much gusto with curd rice. This goes well with dosa too. A family favorite. Do try it at home.

While grating the mangoes, grate it along with the skin as the skin adds a nice textural contrast to the pickle/thokku.

Be liberal with the use of oil so the thokku stays for long without getting spoiled. I store my thokku in the refrigerator at all times. Use a dry spoon to take the pickle everytime. If stored correctly, this thokku will stay good for a couple of months (it never lasts that long) easily.

A note on fenugreek seeds powder – I grind the fenugreek seeds to a powder in a mixie and add. Some households dry roast the fenugreek to golden before grinding. A classic in pickle making. I feel that raw powder works as good for this recipe.

Here is the video of how to make grated raw mango thokku

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Grated Raw Mango Thokku | Grated Raw Mango Pickle

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Easy beginners raw mango pickle. Made with grated mango and spices. Recipe with video instructions.

  • Total Time: 45m
  • Yield: 2 cups (approx) 1x

Ingredients

Scale

750 grams raw mango
3/4 cup Indian sesame oil
1 teaspoon mustard seeds
3/4 teaspoon turmeric powder
1.5 tablespoon red chili powder
1 teaspoon fenugreek seeds powder
1/2 teaspoon asafoetida
1 tablespoon salt
1 tablespoon jaggery

Instructions

Grate the raw mango along with the skin and set aside. We will need about 3 cups of grated mango for this mango thokku recipe.
Heat Indian sesame oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the grated mango and mix well to coat the grated raw mango in oil.
Add in all the spice powders and the salt.
A note on fenugreek seeds powder – I grind the fenugreek seeds to a powder in a mixie and add. Some households dry roast the fenugreek to golden before grinding. A classic in pickle making. I feel that raw powder works as good for this recipe.
Mix the masalas well so it coats the mangoes. Cover the pan and cook on a medium flame for about 15 minutes. Keep stirring once a while so it does not scorch at the bottom.
After 15 minutes, add in a tablespoon of jaggery. The jaggery adds a nice balance to the thokku. Cook for 5 minutes more.
The thokku is ready after this time. The oil would have come out on the sides of the thokku.
Let the mango thokku cool completely before bottling. Use a ceramic or a glass jar to store the mango thokku.
I prefer to store the mango thokku in the refrigerator at all times.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m
  • Diet: Vegetarian

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