Tamil Nadu Style Raw Mango Thokku Recipe
Description:
Tamil Nadu Style Raw Mango Thokku is a tangy and flavorful chutney that brings the authentic taste of South India to your kitchen. Hailing from the traditional Tamil Iyer household, this recipe is quick to make, easy to prepare, and versatile enough to be included as part of a South Indian Thali. Traditionally, raw mango is grated, but for a quicker and more convenient version, we’ve used peeled and cubed mangoes for a delightful texture. A perfect complement to your meals, this raw mango thokku is an irresistible dish that packs a punch of flavors.
Cuisine: South Indian
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mango (Raw), peeled and chopped | 2 cups |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Sesame (Gingelly) Oil | 1/2 cup |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1-1/2 tablespoons |
| Asafoetida (hing) | 1/2 teaspoon |
| Salt | 1 tablespoon (adjust to taste) |
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4-6
Instructions:
-
Prepare the Raw Mangoes:
Start by peeling and chopping the raw mangoes into small, thin pieces and set them aside. The mango should be firm and unripe to give the thokku its signature tartness and crunch. -
Roast Methi Seeds:
In a preheated pan, dry roast the methi seeds for about 20 seconds, or until they darken in color. Be sure to stir continuously to prevent them from charring. Once done, remove from the heat and allow them to cool to room temperature. Once cooled, grind the methi seeds into a fine powder using a mixer. Set it aside for later use. -
Cooking the Mangoes:
Heat sesame oil in a frying pan or kadai. Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds before lowering the heat. Add the chopped mango pieces and turmeric powder to the pan. Stir well to combine. -
Sauté the Mango:
Sauté the mango pieces on low flame for about 10 minutes. Stir occasionally to ensure the mango doesn’t stick to the bottom of the pan. As the mango softens, mash a piece with the back of a spoon to check if it crushes easily. This indicates the mangoes are properly cooked. -
Add Seasoning and Spices:
Once the mango is cooked and soft, gently mash the mango pieces with a spoon or masher. Be careful to avoid splashing hot oil. Add salt, red chili powder, asafoetida (hing), and the powdered methi seeds. Stir everything together until well combined. -
Final Sauté:
Allow the mixture to sauté on low flame for an additional 5 minutes, letting the raw flavors of the spices cook out. Once the thokku reaches a thick, chutney-like consistency, turn off the heat. -
Storage:
Transfer the finished raw mango thokku to an airtight container and let it cool completely. Store it in the refrigerator. If stored properly, it will keep for up to two weeks, especially when a dry spoon is used for serving to avoid contamination. -
Serving Suggestions:
Tamil Nadu Style Raw Mango Thokku is best enjoyed with a plate of steamed rice and mixed vegetable sambar, or it can be paired with Thalicha Thayir Sadam (tempered yogurt rice). It adds a tangy, spicy punch to any meal.
Tips for Making Perfect Raw Mango Thokku:
- Make sure the raw mango is firm and unripe to give the thokku its signature tartness.
- Adjust the amount of red chili powder according to your heat preference.
- The thokku can be made in bulk and stored in the fridge for longer shelf life.
This Tamil Nadu Style Raw Mango Thokku is a perfect balance of tangy, spicy, and savory flavors, making it a standout dish on any South Indian spread. Whether you’re preparing it for a festive meal or as a quick side dish, it is sure to delight the senses with every bite.
