Mango Thokku – Spicy South Indian Mango Relish

Mango Thokku – Spicy South Indian Mango Relish

Making the most of these lovely raw green mangoes before the season disappears, I cooked a batch of Mango Thokku. I don’t really know an exact translation for Thokku into English, and the nearest I could come to was Relish. It is a kind of pickle, as it is made with most of the ingredients used in pickling. However the process of making it is different, and unlike a pickle, it does not preserve for long.

 

 

This recipe is again my Mother’s recipe, like most of the Tamil Iyer recipes that I have borrowed from her. Quick and easy, it is versatile and apart from being a traditional accompaniment to curd rice, it can be used as a spread on sandwiches, quesadilla, tortilla and the like. Mango Thokku spread Quesadilla with sautéed corn and tomatoes, totally yum!

The Thokku is best when the raw mango is grated, but in this version, I have peeled and then cut the mango into small pieces (easier than grating, don’t you think?) Once the mango is soft and cooked, mash the pieces gently with the back of a ladle, making sure to be careful that the oil doesn’t splash out of the pan.

Try this simple and delicious thokku, when the mango season is still here!

The raw mangoes were, as usual, zero pesticide and supplied by First Agro Farms through their distributing arm, Sakura Fresh. The red chilli powder is to my taste, you could increase the quantity for a spicier effect.

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Using good quality fresh spices, turmeric and chilli powder, will result in Mango Thokku with the best flavours.

 


Print Recipe
Mango Thokku - a South Indian Mango Pickle Yum
A South Indian Relish of fresh raw Green Mango slices cooked in sesame oil tempered with mustard seeds, roasted fenugreek powder and turmeric. Delicious as a spread on sandwiches or quesadilla or wraps, traditionally accompanies curd rice.
Course pickle
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Course pickle
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Instructions
  1. Peel and slice the mango thin and small, to make up about 2 cups.
  2. Dry roast the methi seeds for 20 seconds or till they darken in colour, stirring so that they don't char. Remove from the stove, powder and set aside till required. If using a mixie to powder the seeds, wait till they cool.
  3. Heat the oil in a frying pan / kadai, add the mustard seeds. Keep the stove on low flame.
  4. When the mustard has sputtered and burst, add the mango pieces. Add the turmeric. Stir well.
  5. Sauté till the mango is soft and cooked (about 10 minutes on a low flame), stirring frequently to ensure the mango doesn't catch at the bottom of the pan. Check that the mango has cooked (remove a piece and smash with a spoon. If it crushes easily, it is done).
  6. Add salt to taste, stir well. Add the chilli powder, stir again.
  7. Add the hing (asafoetida) powder and the powdered methi (fenugreek). Stir.
  8. Saute on low flame for 5 minutes till the raw taste of the chilli has gone.
  9. Turn off the stove and transfer the finished Mango thokku to a suitable container.
  10. Store, covered, in the fridge. It normally keeps for at least 2 weeks, if a dry spoon is used, without any moisture entering the jar.
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