Tuesday, 9 July 2013

Mangai Thokku

Mangai Thokku is a very easy to make pickle. We got introduced to this recipe when we spent time in Tamil Nadu. I have not heard of this recipe atleast from the Keralites. But this is an awesome dish and goes with most of the rice varieties in particular the curd rice. 

I usually make this with what I call as "Salem Manga" or the famously called kilimookku manga. And I feel Salem Mango is the best suited for this pickle. This tangy and spicy pickle lasts for about a month if refrigerated. This statement I got from my mom because at my place it never lasts for more than a week.

Salem Manga - 2 (appr 500 grams)
Turmeric Powder - 10 grams
Chilly powder - 50 grams
Salt - 2 tsp

For Tempering:
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Asafoetida – a big pinch

Dry roast and grind:
Fenugreek Seeds – ½ tsp


  • Wash and peel the mangoes. Cut into small pieces. You can even grate the mangoes. I prefer grating...
  • Heat a Kadai with oil. Temper with mustard seeds. Add asafoetida.
  • Next add the mango pieces and turmeric powder and salt.
  • Saute on medium flame, till the mango pieces are almost cooked.
  • Now add the chilli powder and sauté for some more time or till you see oil on the sides. The pickle will leave the sides of the kadai and become a whole mass.
  • Remove from heat.
  • Dry roast fenugreek seeds and powder with the help of a mortar and pestle.
  • Finally add this fenugreek powder and mix well.
  • Cool completely and store in airtight containers.
  • Tastes best when served with curd rice

Note: Some people also add little bit of jaggery to this. Since the type of mango used here is not so sour, I generally avoid this.