To begin making Tamil Nadu Style Raw Mango Thokku Recipe, peel and slice raw mangoes to thin and small pieces and keep aside.

In a preheated pan dry roast the methi seeds for 20 seconds or till they darken in colour, stirring continuously so that they do not char.

Remove from the stove, cool to room temperature, dry grind them in a Mixer, and set aside till required.

Heat the oil in a Frying pan/Kadai, add the mustard seeds and let them splutter.

Keep the stove on low flame. When the mustard seeds have spluttered, add the mango pieces,turmeric powder and stir well.

Sauté till the mango is cooked till soft ,about 10 minutes on a low flame, stirring frequently to ensure the mango doesn't stick to the bottom of the pan.

Remove a piece of mango and smash with spoon/ladle. If it crushes easily, mangoes are done.

Once the mango is soft and cooked, smash the pieces gently with the back of a ladle/masher, making sure to be careful that the oil doesn't splash out of the pan.

Add salt to taste, chilli powder, hing and the powdered methi and stir well to combine.

Sauté on low flame for 5 minutes till the raw taste of the masalas goes away. Turn off the stove and transfer the finished Mango thokku to an airtight container.

Store Tamil Nadu Style Raw Mango Thokku, covered, in the fridge.

Tamil Nadu Style Raw Mango Thokku normally keeps great for at least 2 weeks, if a dry spoon is used every time, without any contamination.

Serve Tamil Nadu Style Raw Mango Thokku along with Mixed Vegetable Sambar and Steamed Rice or Thalicha Thayir Sadam for a satisfying lunch.