Other yummy Pickle varieties to try:
Recipe Card for Mangai Thokku:
Mangai Thokku Recipe | Grated Raw Mango Pickle Recipe | Mango Thokku Recipe
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.
- 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
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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.
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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.
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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.
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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.
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Yummy and spicy Mangai Thokku is now ready to serve!
- 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
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.
- Yummy and spicy Mangai Thokku is now ready to serve!
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| Mangai Thokku Recipe | Grated Raw Mango Pickle Recipe | Mango Thokku Recipe |
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