Tuesday, 2 June 2020

RAW MANGO THOKKU/மாங்காய்த் தொக்கு

This is one of the South Indian Pickle varieties using grated vegetables or raw fruits as opposed to regular pickles that are being made with bite-sized chunks of veggies or raw fruits mainly mangoes. The pickle is being prepared mostly in summer. The condiment made using raw mangoes are preserved largely in large quantities in every south Indian kitchen. Our hot Summer doesn't seem complete without indulging in blissful mangoes. More or less we forgot the scorching sunny days while we relish the mangoes. Be it riped mango fruit or be it raw mangoes, we work out them into variety of mango-based dishes. One such delicious mango recipe is Raw mango Thokku that will be seen relishing in every household of India. 

The preparation of Mango Pickle is a traditional one that has its own legacy in every state of India that has been passed to generation to generation from the time immemorial.

Adding on to the list of these versatile raw mango recipes, this thokku is heavenly delicious jam-like consistency having a good balance of sweetness and tanginess .

Let us make it!

Cooking time 20 minutes

Step one:


Totapuri mangoes 2 pcs.


Wash thoroughly and pat dry the mangoes.
The mangoes maybe half ripen. They have a well-balanced taste of sweetness and tanginess.
Cut the end and shred into fine gratings.

Step Two:

Cold-pressed Sesame Oil 125 ml
Mustard seeds 3/4 tsp
Whole Urad dal 1 Tsp
Curry leaves 101-5 pcs
Red Chilly powder 1 Tsp
Asafoetida  2 pinches
Dry roasted Fenugreek powder 1/4 tsp
Grated mangoes
Himalayan Pink rock salt 1 tsp
Red chilly flakes 1/2 tsp
Jaggery powder  tsp


Heat Sesame oil on low medium heat.
Add mustard seeds.
Once they start crackling, add whole urad dals.
Add curry leaves and reduce the heat to a low level otherwise they will burnt.
Sprinkle 2 pinches of asafoetida and fenugreek powder.
Add red chilly powder.
Saute in oil on low heat.
Add mango shredded and saute them with medium heat.
Add salt and jaggery.
Saute until shredded mango cooked transparent.
Let cooking until the sesame oil oozes out all over the sides of the pan.
Switch off the flame.

Set aside to cool down completely.
Store them in an airtight container.
It will last for more than two weeks while refrigerated.

It tastes divine with Curd meal.
It may be spread over the bread slices or rolled chapati.

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