How to make Mango Thokku -

Instant grated mango pickle.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Mango (कच्चा आम), Fenugreek Seeds

Cuisine : Tamil Nadu

Course : Pickles, Jams and Chutneys

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For more recipes related to Mango Thokku checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Sweet Tamarind Chutney Keerai Chutney Mango and Papaya Jam Tamatar Ki Chutney

Mango Thokku

Mango Thokku Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Mango Thokku Recipe

  • Raw Mango 6 medium

  • Fenugreek Seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Gingelly oil 1 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/4 cup

Method

Step 1

Peel and grate the mangoes. Broil the methi seeds till dark brown in a hot pan, add one tablespoon oil and asafoetida. Cool and grind to a powder.

Step 2

Heat rest of the oil and temper with mustard seeds, add the grated mangoes, turmeric powder and salt. Cook on medium heat, stirring continuously, until all the moisture evaporates or the mangoes are cooked and the oil starts to separate. Add the red chilli powder and mix well and cook for a few more minutes. Cool and store in sterilized glass bottles.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.