Raw Mango Thokku Recipe - Tamil Nadu Style Raw Manga Thokku
The Raw Mango Thokku Recipe is a lip smacking pickle from the Tamil Nadu region that is packed with flavors from the mustard seeds and the spiciness from the red chillies. This Thokku recipe goes well along with dosa, idli and even hot steamed rice.
Tamil Nadu Style Raw Mango Thokku comes from traditional Tamil Iyer kitchen which is quick and easy to make recipe and versatile to be included in the South Indian Thali. Raw mango needs to be grated to make it the traditional way; here I have peeled and used the cubed raw mangoes for this version of Raw Mango Thokku.
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- 2 cups Mango (Raw) , peeled and chopped
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 cup Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Turmeric powder (Haldi)
- 1-1/2 tablespoons Red chilli powder
- 1/2 teaspoon Asafoetida (hing)
- 1 tablespoon Salt , (adjust)
How to make Raw Mango Thokku Recipe - Tamil Nadu Style Raw Manga Thokku
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.
Sujata Shukla is a Chartered Accountant by profession, with Food as much her passion as the world of Audit and Accounting. Travelling outside India on work or vacation, started her on experimenting with available produce and trying out recipes in far off lands. From this it was an easy transition to jotting down her recipes on her blog and on other social media, and sharing them with her family and friends. She enjoys exploring the making of recipes from different cuisines and using different ingredients. Her 'cookshelf' plays a prominent part in her life. Salads and Soups from locally available ingredients to some rather exotic ones, are her favourite creations.