Mango Garlic Thokku | Instant Raw Mango Thokku | Manga Thokku | Mangai Oorugai | Raw Mango Pickle | South Indian Pickle Recipe
PULSE OR GRIND RAW MANGO?
Grating raw mango gives the best texture for thokku. You can also pulse the mango briefly in a blender or coarsely grind it, but avoid adding water. Grinding may change the final texture slightly, so grate if you prefer a more traditional consistency.
CAN I USE WHOLE RED CHILLIES INSTEAD OF CHILLI POWDER?
Yes — you can sauté and grind dried red chillies to make your own spice, but for consistent color and mild heat, Kashmiri chilli powder is recommended. Adjust the amount to suit your spice preference.
CRUSHING OR CHOPPING GARLIC
Grated garlic blends nicely into this pickle. You may also finely chop or crush the garlic based on the texture you prefer.
WHY KASHMIRI CHILLI POWDER?
Kashmiri chilli powder provides a vibrant red color without excessive heat. Use less or substitute with a milder chilli powder if you prefer a gentler heat level.
CAN I REDUCE THE OIL?
Oil helps preserve the pickle and carries the flavors. You can reduce the oil slightly, but the texture, taste, and shelf life may be affected. For best results and longer storage, follow the suggested oil quantity.
SHELF LIFE OF RAW MANGO GARLIC PICKLE
Allow the thokku to cool completely before transferring to a clean glass jar or airtight pickle container. Always use a dry, clean spoon. Stored in the refrigerator, this thokku keeps well for several months; at room temperature it will last about a week. Avoid plastic containers for long-term storage. The flavours deepen after a few hours; versions made with less oil will not keep as long.
HOW TO SERVE MANGA OORUGAI
This mango garlic thokku pairs beautifully with curd rice, curd semiya, parathas (like avocado or paneer paratha), idli, dosa and many other breakfast or dinner dishes. It adds a tangy, spicy note that complements plain or mildly flavored meals.
VARIATIONS
- Grind the raw mango for a smoother thokku.
- Use sautéed red chillies instead of powdered chilli for a fresher chili flavor.
- Omit garlic to make a plain raw mango thokku.
- Increase sesame oil for longer shelf life and richer flavor.
Ingredients
1/4 cup sesame oil
1 tsp mustard seeds
1/2 tsp asafoetida (hing)
1 tsp fenugreek seeds
2 tbsp grated garlic
1 tsp chilli powder
1/8 tsp turmeric powder
1 tbsp Kashmiri chilli powder
Salt, to taste
1 raw mango, grated
How to make Mango Garlic Thokku (step-by-step)
- Heat sesame oil in a wide, heavy-bottomed pan.
- Add mustard seeds and fenugreek seeds and let them splutter.
- Add asafoetida and mix briefly.
- Lower the heat. Add Kashmiri chilli powder, regular chilli powder and turmeric; stir well to combine.
- Add the grated garlic and mix quickly so it doesn’t brown too much.
- Add the grated raw mango and combine thoroughly with the spice mixture.
- Add salt to taste and mix again.
- Cook on low to medium flame, stirring occasionally, until the oil starts to separate and ooze out from the mixture.
- Mix well, remove from heat and allow the thokku to cool completely.
- Transfer to a clean, airtight jar and store. The pickle tastes even better after a few hours.
Ingredients
- 1/4 cup sesame oil
- 1 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp fenugreek seeds
- 2 tbsp grated garlic
- 1 tsp chilli powder
- 1/8 tsp turmeric powder
- 1 tbsp Kashmiri chilli powder
- Salt, required
- 1 raw mango, grated
Instructions
- Heat sesame oil in a wide heavy-bottomed pan.
- Add mustard seeds and fenugreek seeds; let them splutter.
- Add asafoetida and mix well.
- Reduce flame to low.
- Add Kashmiri chilli powder, regular chilli powder and turmeric; mix well.
- Add grated garlic and mix quickly.
- Add grated raw mango and combine thoroughly.
- Add salt and mix again.
- Cook on low–medium flame until oil oozes out.
- Mix well and turn off the stove. Let cool completely, then store in an airtight container.
