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
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Mango Thokku - a South Indian Mango Pickle

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: pickle
Cuisine: Indian, south indian
Servings: 2 cups
Author: Sujata Shukla


  • 2 cups Mangoes Raw (peeled and sliced)
  • 1/2 teaspoon Methi seeds /Fenugreek
  • 1/2 cup sesame oil /til oil/ nalla ennai
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon salt
  • 1.5 tablespoons red chilli powder
  • 1/2 teaspoon asafoetida (hing)


  • Wash, Peel and Slice the mango into thin, small pieces, to make up about 2 cups.
  • Dry roast the mendiyam/ methi/ fenugreek 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 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 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 chilli 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 chilli has gone.
  • Turn off the stove and 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.