Mango thokku recipe/ Mango pickle recipe/ Grated raw mango pickle recipe

Finally today I pulled myself out to blog this mango pickle which was a long pending one and which I made during last mango season 😛 Yes you heard it right, this was made and photographed last year. But off course I did make a batch of it this year. How can I miss to make it when the market is flooded with mangoes.

Mango Thokku is a South Indian style mango pickle recipe made with freshly grated raw mango and few simple basic spice ingredients with no added preservatives and artificial food colour. The spice ingredients used are readily available in our pantry.

This mango thokku is one of my favourite pickle. Apart from having with meals I love to have it just like that alone. It is finger licking delicious and mouthwatering pickle.

Mango Thokku is quick and easy to make. It doesn’t require much of your time to prepare it and is ready within 30 mins. It is spicy, flavourful and lipsmacking.

It is a great accompaniment for curd rice, dal samba rice, rotis etc. So do try this easy and mouthwatering mango pickle recipe before the mango season ends and let me know in the comments below how it turned out for you. Let’s hear the recipe.

  • Preparation Time : 10 mins
  • Cooking Time : 20 mins
  • Serves : 10-15


  1. Raw Mango – 2 large approx 700-800 cms
  2. Salt to taste
  3. Red Chilly Powder – 3 tbsp
  4. A pinch Asafodita
  5. Mustard seeds – 1 tsp
  6. Fenugreek seeds – 1 tsp dry roasted and coarsely grounded
  7. Mustard Oil – 1/2 – 1 cup

Method :

  1. Peel the mangoes and finely grate them.
  2. Heat oil in a pan and add Asafodita and mustard seeds and let it splutter.
  3. Add grated mangoes and stir well.
  4. Cook on medium heat for about 10 mins stirring frequently to prevent from burning and sticky to the pan.
  5. Add salt, chilly powder, stir well and cook for about 5-10 mins.
  6. The oil will start floating on the top at this point add the grpunded fenugreek seeds, give a quick stir and take off the heat.
  7. Let it cool down completely and store in a sterilized airtight jar.


  • Always use a clean spoon for every serving.
  • Keep the pickle refrigerated.
  • Stays good for atleast a month.

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome as I would love to hear from you all. Happy cooking!


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