Mango thokku is an easy to make pickle mildly sweet, tangy and spicy. No artificial colours or preservatives added in this pickle. So simple to make in minutes and can be stored for months on refrigeration. Perfect with curd rice, sambar rice and chapathis.

      It is a mouth watering pickle can be made when the mangoes are abundant. Cooking mangoes itself makes the raw mango slightly sweet so adding jaggery in this recipe is purely optional. You can make it spicy by avoiding jaggery and adding ginger. Ginger also makes the pickle more spicy.

Mango Thokku

Raw Mango, grated-3
Salt- to taste
Fenugreek seeds- 1/2 teaspoon
Oil- 2 tablespoon
Ginger, grated- 1 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 4 teaspoons
Jaggery- 1/2 teaspoon (optional; I have not added)

To temper:
Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand
Asafetida- 1 big pinch

Raw Mango Pachadi


  • Roast fenugreek seeds till golden brown colour and make them as fine powder.
  • Peel the mangoes and wash them and wipe them. Grate the mangoes using a carrot grater.
  • Heat oil in a pan and add the grated ginger and fry for fifteen seconds. Then add the grated Mango and salt; cook in that oil for about 8-10 minutes in oil. 
  • Grated mango becomes translucent and binds together and forms a lump and oil starts to separate.
  • At this stage add turmeric, chilli powder, jaggery and powdered fenugreek seed powder; cook for thirty seconds by mixing well together uniformly.
  • Heat oil in a pan to temper and add mustard seeds; when it splutters add the curry leaves and switch off the gas. Add the Asafetida in hot oil and mix well.
  • add the tempering with mango mixture and mix well.
  • Allow to cool and transfer to a clean bottle. Refrigerate and use it within a month.
  • Notes: Adding grated ginger in this recipe is purely optional. Ginger makes the pickle more spicy so add the chilli powder accordingly.

Mango Thokku

Sweet and Tangy Mango Pickle