Tamil Nadu Raw Mango Thokku – Spicy and Tangy Mango Pickle

Tamil Nadu Style Raw Mango Thokku Recipe

A tangy, spicy, and flavorful chutney, Tamil Nadu Style Raw Mango Thokku is a quintessential South Indian accompaniment that pairs wonderfully with rice or roti. This dish is cherished for its vibrant flavors, and it’s easy to prepare with a few simple ingredients. The raw mangoes bring a refreshing sourness, while the mustard seeds, fenugreek, and red chili powder add a perfect balance of spice and aroma. Ideal for a satisfying meal, this thokku can be enjoyed as a side dish or as a dip for your favorite Indian breads.

Ingredients

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Servings: 400

Cuisine: South Indian

Course: Appetizer

Diet: Vegetarian

Instructions

1. Prepare the Mango:

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   • Begin by peeling and chopping the raw mango into thin, small pieces. Set the chopped mango aside for later use.

2. Roast the Methi Seeds:

   • Heat a dry pan on medium flame. Add the methi seeds (fenugreek seeds) and roast them for about 20 seconds or until they darken in color. Stir continuously to ensure they don’t burn.
   • Once roasted, remove from the stove and allow them to cool to room temperature. After cooling, grind the seeds into a fine powder using a mixer or grinder. Set aside until needed.

3. Cook the Mango:

   • Heat the sesame oil in a large frying pan (or kadai) over low heat. Add the mustard seeds to the oil and let them splutter. This step releases the natural aroma of the mustard.
   • Once the mustard seeds have spluttered, add the chopped raw mango pieces and turmeric powder to the pan. Stir well to combine.

4. Sauté the Mango:

   • Cook the mango pieces on low flame for about 10 minutes, stirring frequently to ensure the mango doesn’t stick to the bottom of the pan. Continue to cook until the mango pieces become soft and tender.
   • To check if the mango is cooked, take a piece and smash it gently with a spoon or ladle. If it crushes easily, the mango is ready.

5. Add the Spices:

   • Once the mango is cooked and softened, gently mash the pieces using the back of a ladle or a masher. Be careful not to splash the hot oil.
   • Add salt to taste, red chili powder, hing (asafoetida), and the powdered fenugreek seeds to the pan. Stir everything well to combine.

6. Simmer:

   • Continue sautéing the mixture on low flame for another 5 minutes to allow the flavors to blend and the raw taste of the spices to cook off.

7. Cool and Store:

   • Turn off the stove and allow the thokku to cool to room temperature. Once cooled, transfer the thokku into an airtight container.
   • Store the thokku in the refrigerator. It can keep for up to 2 weeks if a dry spoon is used each time.

8. Serve:

   • Serve this tangy and spicy Tamil Nadu Style Raw Mango Thokku with a variety of South Indian dishes like Mixed Vegetable Sambar and Steamed Rice, or pair it with Thalicha Thayir Sadam for a complete and satisfying meal.

Tips for the Best Raw Mango Thokku

• Mango Variety: Choose raw mangoes that are firm and not too ripe. The firmness ensures that the mango pieces hold their shape during cooking and provide a nice texture to the thokku.
• Adjusting Spice Levels: The amount of red chili powder can be adjusted based on your preference for heat. You can reduce it for a milder version or increase it for a spicier thokku.
• Storage: Ensure that the container is airtight to preserve the freshness of the thokku. For longer shelf life, store it in the fridge and always use a dry spoon to scoop it out.

Nutritional Information (per serving)

This Tamil Nadu Style Raw Mango Thokku recipe delivers the perfect combination of tang, heat, and spice in every bite. It is ideal for anyone craving the bold, authentic flavors of South India. Whether you’re enjoying it as a condiment, a side dish, or as a dip, it brings out the best in any meal.