Instant Mango Thokku Pickle Recipe | Grated mango pachadi | Mangai thokku
Instant Mango Thokku Pickle Recipe is one of the most requested recipe from my friends and followers. Since Raw mangoes are available in the market now, I decided to make it and post it on the blog.
This Instant Mango Thokku Pickle Recipe is south Indian style instant mango pickle that is so easy to make and is a great combination or side dish for Idli, dosa, Hot rice, Curd rice etc. It is tangy, spicy and give a nice kick with all the flavors together.
Instant Mango Thokku is also known as Grated mango pickle, mangai thokku, mangai pickle, mavinakayi thokku, thokku pachadi, mango thokku pachadi, mamidikaya thurumu pachadi etc. Whatever name you may call, the taste is absolutely heavenly.! 🙂
My favorite way to enjoy this pickle is with Hot rice and ghee or with Curd/Yogurt rice. Since this is an Instant pickle, it needs to be stored in refrigerator. It will stay fresh for 20-30 days in the fridge( I promise you that it will be gone in no time 🙂 ) and always use a clean spoon to take the pickle.
Adjust the spices to your taste and liking, we like spicy pickle in our house so I add hot red chili powder but you can definitely adjust that as per your family needs. Add Kashmiri red chili powder for a nice bright red color of the pickle.
Instant Mango Thokku Pickle Recipe is also on my Youtube Channel, do check it out here if you like video instructions.
If you try this recipe do tag me on Instagram with your pics, I would love to see them
Check out my other Pickle recipes
Mango Ginger – Mamidi allam – Maa inji Pickle
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I hope you try out this amazing Instant Mango Thokku Pickle Recipe and do comment below and let me know how you like this recipe.
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Instant Mango Thokku Pickle Recipe | Grated mango pachadi | Mangai thokku
- 3 medium Raw mangoes (approx 2.5 lbs) (peeled and grated. )
- 1/4 cup Oil ((add extra if needed))
- 1 tbsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Hing/Asafoetida
- 1.5 – 2 tbsps Roasted Methi powder (fenugreek seeds powder)
- Red chili powder (to taste )
- Salt (to taste)
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Put a thick bottomed pan on medium heat and add oil
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Once oil is hot, add mustard seeds , turmeric powder and Hing. Fry for 30 seconds to a minute
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Next carefully add the grated raw mango and add some salt. Mix well.
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Cover with a lid and cook for 6-8 mins till mango gets tender. Stir in between so that it doesn’t burn on the bottom.
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Once mango is tender, then add red chili powder, fenugreek seeds powder, salt to taste and mix well. If the pickle is too dry add couple of tablespoons of oil
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Cook for another 8-10 minutes without lid, till oil oozes from the sides.
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Turn off the heat and completely cool before transferring into a glass container.
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Store in the fridge and enjoy with Idli, dosa, Rice etc.
- Use Kashmiri red chili powder for bright red color.
- Always store pickle in glass or ceramic container
- Use a fresh clean spoon when taking the pickle from the jar.
- Stays fresh for 20-30 days in the fridge
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