Mangai Thokku Recipe (Raw Mango Pickle)
Ingredients:
- 2 cups raw mango, peeled and chopped into small pieces
- 1–2 tbsp oil (preferably sesame oil)
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds (methi seeds)
- 1/2 tsp turmeric powder
- 1–2 tsp red chili powder (adjust to taste)
- 1–2 tsp salt (or to taste)
- 1 tsp asafoetida (hing)
- 1 tsp curry leaves
- 1–2 tsp jaggery (optional, balances sourness)
Instructions:
1. Prepare raw mango:
Wash, peel, and chop raw mango into small cubes.
2. Tempering:
Heat oil in a pan. Add mustard seeds and let them splutter. Add fenugreek seeds, curry leaves, and asafoetida. Sauté for a few seconds.
3. Cook mango:
Add chopped raw mango, turmeric powder, red chili powder, and salt. Cook on medium flame, stirring occasionally, until mango pieces soften but retain some shape (about 10–12 minutes).
4. Optional sweetness:
Add jaggery to balance the tanginess, if desired. Mix well and cook for another 2–3 minutes.
5. Cool and store:
Let the thokku cool completely. Transfer to a clean, dry airtight jar. It can be stored at room temperature for 2–3 weeks or longer in the refrigerator.
Tips for Perfect Mangai Thokku
- Sourness control: Use slightly under-ripe mangoes for the perfect tangy flavor.
- Oil selection: Traditional sesame oil enhances flavor and shelf life.
- Cooking: Avoid overcooking; mango pieces should be soft but not mushy.
- Spice adjustment: Adjust red chili powder according to your heat preference.
Usage:
- Serve Mangai Thokku with steamed rice and ghee.
- Can be used as a spread for chapati or paratha.
- Pairs well with curd rice for a tangy flavor contrast.
Mangai Thokku is a classic South indian condiment—tangy, slightly spicy, and deeply flavorful. It’s quick to make and adds a vibrant taste to everyday meals.
Disclaimer:
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