Mangai Thokku | Mango Thokku | Tamil Style Mango Pickle | Grated Mango Pickle

Mangai Thokku | Mango Thokku | Tamil Style Mango Pickle | Grated Mango Pickle

Mangai Thokku is the most popular South Indian dish from the state Tamil Nadu. Mangai means Mango and Thokku means Grated. It is a traditional Tamil pickle that is quick and easy to prepare. Tamilians prefer eating this pickle as a side dish with rice and vegetable sambar. 

Mangai Thokku is made with fresh grated raw mangoes. It requires a great deal of oil, spice, and salt to balance the sourness of the raw mangoes. In this recipe, I have used plenty of oil to preserve this pickle for a longer time as I can have little by little every day. 

This pickle is eaten in various ways such as with steamed rice, which makes it mango rice similar to tamarind rice, with dosas, rice, and dal, or simply with some curd rice. Do not consume too much of it, as it may give you a bad headache. Some people get rid of the skin and grate the mangoes but I didn’t peel the skin and just used the whole thing. 

The ones who love sour food will definitely enjoy having this pickle. I love sour food, especially the South Indian sour Vegetable Sambar. And raw mango comes with several benefits like it helps in weight loss, regulates our sugar levels, fights cancer, improves eyesight as it’s loaded with vitamin A, and aids in good digestion. 

Mangai Thokku is a perfect summer recipe because mango is a seasonal fruit. This pickle is hot, spicy, sour, and awesomely delicious and kind of addictive too.  I hope you enjoy preparing this recipe for your friends and family. 

Mangai Thokku | Mango Thokku | Tamil Style Mango Pickle | Grated Mango Pickle

Recipe by Nutan BhandariCourse: Side Dish, PickleCuisine: Indian, South Indian, Tamilian
Servings

12

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ingredients

  • 3 medium grated raw mangoes

  • 10-12 curry leaves

  • 4 teaspoons of red chilli powder

  • 1/4 teaspoon turmeric powder

  • 1/4 teaspoon asafoetida (hing)

  • 3 tablespoons of mustard oil

  • 1 teaspoon mustard seeds

Directions

  • Heat the mustard oil in a pot (kadai). 

  • Add mustard seeds and let it splutter. 

  • Add asafoetida, curry leaves, and turmeric powder. 

  • Add the grated raw mangoes, red chilli powder, and salt to taste. 

  • Mix all the ingredients well and let it cook for 5 minutes. 

  • Mangai Thokku is ready. Serve it with vegetable sambar and steamed rice. 

Notes

  • In this recipe, I have not used split black gram (urad dal) and split chickpea (chana dal). I like it better without it but you can add them too if you like. 
  • Do not add water to this pickle if you want to preserve it for a longer period. 
  • You can add more oil than mentioned in this recipe. The more the oil the longer it stays. 

How to make Mangai Thokku step-by-step? 

Step 1: Heat about 3 tablespoons of mustard oil in a pot (kadai). 

Step 2: Add 1 teaspoon mustard seeds and wait until it splutters. Then add asafoetida and curry leaves. 

Step 3: Add 3 grated raw mangoes, ¼ teaspoon turmeric powder, 4 teaspoons of red chilli powder, and salt to taste. 

Step 4: Mix all the ingredients well and let it cook for 5-7 minutes. 

Step 5: Mangai Thokku is ready. Serve it with rice and vegetable sambar. 

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