In India, Mangoes are available in plenty during the months of April, May and June.  They can be stocked for the whole year during this season.  Mangoes can be preserved in many ways.  One such way is pickling the mangoes.  I am sure there can be no one who wouldn't like mango pickle.   Even in functions, lunch or dinner is never complete without pickles.  There are many types of mango pickles like Maavadu, Avakkai, Thokku, etc.  Mango thokku is made with grated mangoes.  When it is done, it is soft and mushy and tastes good along with curd rice.  Mango thokku recipe is very easy and can be prepared in very less time.  So prepare this recipe with the help of this demo and stock up the mangoes till the next season. 


5 Raw Mangoes(sour), grated
200 ml Gingely oil
1 tbsp Mustard
1 tbsp Asafoetida
3 tbsps Red chillie powder
Salt to taste
1 tbsp Fenugreek seeds(roasted & powdered)


1. Grate 5 sour raw mangoes 2. In a shallow pan, heat 200 ml gingely oil
3. Add 1 tbsp mustard seeds
4. When it splutters, add 1 tbsp asafoetida
5. Then add the grated mangoes
6. Saute well and close with a lid and reduce flame 
7. After 5 minutes, open lid and it is boiled well
8. Add 3 tbsps Red chilli powder 
9. Add 4 to 5 tbsps salt(use only table salt).  If the mangoes are very sour, you can add  more salt
10. Mix well, simmer and close the lid again
11. After 5 minutes open lid and colour is changed and well blended with oil
12. Now add 1 tbsp of dry roasted & powdered Fenugreek seeds
13. Mix well and close lid
14. After 5 minutes, open and oil separates
15. Your mouth watering mango thokku is ready
16. Preserve it in an airtight glass bottle or ceramic container. 

17. Please be sure to cap it only after it comes to room temperature 
*Do not store in steel, aluminium, tin or plastic container