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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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5 from 1 vote

Raw Mango Thokku - Easy Mango Relish from Tamil Cuisine

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: condiments, pickle
Cuisine: Indian, south indian, Tamilian
Keyword: Mango Pickle, Mango Relish, raw mango
Servings: 1 cups
Author: Sujata Shukla

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.