Raw mango thokku is a spicy and tangy South Indian pickle that bursts with bold flavors. Made from grated raw mangoes, this relish/pickle is slow-cooked with a blend of red chili powder, turmeric, coriander seeds powder, all tempered in oil. The result is a thick, spicy, and slightly sour condiment that pairs well with curd rice, dosa, or even chapati.
The balance of heat and tartness makes it a good addition to any meal, offering a punch of flavor that lingers on the palate. Some variations include a hint of jaggery to mellow the sharpness, creating a delightful contrast between sweet and spicy.
The preparation of raw mango thokku is simple yet requires patience to achieve the perfect consistency. The grated mango is sautéed until it softens, allowing the spices to infuse deeply into the fruit. As the mixture simmers, the oil gradually separates, signaling that the thokku is ready to be stored.
This pickle has a long shelf life and can be refrigerated for weeks, making it a convenient homemade condiment. Whether enjoyed as a side dish or spread over toast, raw mango thokku is a celebration of bold flavors, bringing the essence of summer mangoes into every bite.
Ingredients:
- 2 cups grated raw mango
- ½ teaspoon methi (fenugreek) seeds
- ½ cup oil
- ½ teaspoon mustard seeds
- 8-10 curry leaves
- 8-10 garlic pods (crushed)
- 1 ½ teaspoon urad dal
- ¼ teaspoon turmeric powder
- 1½ tablespoons red chili powder
- ½ teaspoon asafoetida (hing)
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon jaggery
Instructions:
- In a heavy-bottomed pan, heat oil and add mustard seeds, urad dal, asafetida. Let them splutter.
- Add crushed garlic and sauté until it lightly browns. Add grated raw mango, turmeric powder, and sauté on low flame for about 10 minutes until the mango softens.
- Mix in salt, red chili powder, coriander powder. Stir well.
- Cook on low flame for another 5 minutes until the raw taste of the spices disappears and the oil starts to separate.
- Let the thokku cool completely before transferring it to an airtight container. Refrigerate for longer shelf life.
This spicy and tangy thokku pairs well with steamed rice, dosa, or yogurt rice.
Here are other Thokku/pickle:
