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    Home » Recipes » Pickles and Relishes Recipes

    Raw Mango Thokku - Spicy Mango Relish

    Published: Apr 10, 2020 Modified: Mar 22, 2021 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Glass jar filled with reddish brown mango relish in oil. On a brown background. A yellow, white and pink covered book in the background and a white and green checked napkin by the side

    Jump to Recipe Print Recipe
    Its Raw Mango season again, and in spite of the current shortages, my lovely friend Nisha has been able to get me a couple for all the mango recipes I love. First on the list is this Raw Mango Thokku made by cooking the mango slices in sesame oil, mustard seeds, chili powder , fenugreek powder and turmeric. I don't have an exact translation for Thokku into English. The closest I can come up with is 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.

    A small glass jar filled with a red brown relish or Raw Mango Thokku. On a brown background with a yellow and white covered book in the background and a white and green napkin by the side
    Indian Raw Mango Relish


    This recipe is, like most of the traditional Tamil Iyer cuisine recipes on my blog, my mother's. Quick and easy, it is versatile and apart from being a traditional accompaniment to curd rice, it can be used as a spread on chappati, sandwiches, quesadilla, tortilla and the like. Mango Thokku spread Quesadilla with sautéed corn and tomatoes - you've got to try it!

    Making Mango Relish

    I make another version of raw mango thokku, where the mango is grated. In this recipe however, I have peeled and then cut the mango into small pieces (easier than grating, don't you think?).

    The mango should be cooked really soft, and if the slices are small, will look smashed when done.

    The recipe has red chili powder of 1.5 tablespoons for 2 cups of mango. However, you could increase the quantity for a spicier effect.

    Using good quality fresh fenugreek seeds, turmeric and chili powder, will give the best flavours.

    For this authentic recipe from Tamil cuisine, the oil used is til oil/ sesame oil, called 'nalla ennai' in Tamil. This is the standard oil used for pickles and relish in this cuisine. Alternatively use a mild oil like a sunflower oil. It will be tasty but of course the flavour would not be the same as when you use til oil.

    Try this simple and delicious raw mango thokku this summer, when the raw mango season is on!

    For more Raw Mango recipes on this blog:

    Raw Mango Neem Flowers Pachadi for Tamil New Year's Day

    Brass bowl with almost black coloured mango pachadi, granished with green chili, mustard and fried neem blossoms. A twig of neem leaves and flowers to the left
    Raw Mango Pachadi with Neem flowers

    Raw Mango Rice or Manga Sadam

    Ovehead view of a sea green bowl with yellow coloured raw mango rice resting against a piece of sackcloth with 3 green raw mangoes to the right. Mango rice is tempered with curry leaves, dry red chili and gram lentils
    Raw Mango Rice or Mangai Sadam

    Bharwa Karela / Bitter Gourd with Raw Mango filling

    A baby bitter gourd/ karela held by the fingers while a stainless steel spoon of stuffing is being filled in. Other stuffed baby karela in the background
    Stuffed Bitter Gourd/ Bharwa Karela with Raw Mango filling
    A brass bowl with fiery red spicy raw mango thokku, a South Indian relish of mango slices cooked in turmeric, chili, oil, spices. A brass spoon with red chili powder to the left, fenugreek and mustard seeds top left and another brass spoon on a dark blue and white lined napkin to the right

    Raw Mango Thokku - Easy Mango Relish from Tamil Cuisine

    Sujata Shukla
    Fresh raw green Mango cut into tiny 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course condiments, pickle
    Cuisine Indian, south indian, Tamilian
    Servings 1 cups

    Ingredients
      

    • 2 cups Raw Mango Peeled, sliced small
    • ½ teaspoon Fenugreek seeds Methi/ menthiyam seeds
    • ½ cup Sesame oil /til oil/ nalla ennai
    • ½ teaspoon Mustard seeds
    • ¼ teaspoon Turmeric powder
    • 1 tablespoon Salt
    • 1 ½ tablespoons Red chili powder powder
    • ½ teaspoon Asafoetida (hing)

    Instructions
     

    • Wash, Peel and Slice the mango into thin, small pieces, to make up about 2 cups.
    • Dry roast the mendiyam/ methi/ fenugreek seeds for 10 seconds or just till they darken in colour, stirring so that they don't burn/ char.
      Remove from the stove and transfer immediately to a bowl or to the processor, so that it stops roasting.
      Powder the roasted methi seeds and set aside till required. If using a processor to powder the seeds, wait till they cool.
    • Heat the oil in a frying pan / kadai, add the mustard seeds. Keep the stove on low flame.
      When the mustard has sputtered and burst, add the mango pieces. Add the turmeric. Stir well.
    • Sauté till the mango is soft and cooked (about 10 -15 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).
    • Add salt to taste, stir well. Add the red chili powder, stir again. Add the hing (asafoetida) powder and the powdered methi (fenugreek). Stir.
      Saute on low flame for 5 minutes till the raw taste of the chili has gone.
    • Turn off the stove. Transfer the finished Mango thokku to a suitable container.
      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. Have it the Tamil way, with curd rice. Tastes great with chapati, or as a spread for sandwiches, quesadilla and wraps.
    Keyword Mango Pickle, Mango Relish, raw mango
    Tried this recipe?Let us know how it was!

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    1. Preethi’s cuisine says

      April 11, 2020 at 11:55 am

      5 stars
      Lovely thokku. One of my most favourite thokku recipe. Waiting to get my hands on some raw mangoes.

      Reply
      • Sujata Shukla says

        April 12, 2020 at 10:51 am

        Thank you Preethi. I hope you do get some soon. Its the season in India but fewer varieties are seen now as compared to last year.

        Reply

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