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Mango thokku pickle store in glass jar.
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Mango Thokku Pickle

Mango thokku pickle is a thick, spicy, tangy South Indian style pickle made by cooking grated raw mango with bold spices. It is easy to make, stores well, and adds instant flavor to everyday meals.
Prep Time20 minutes
Resting Time1 day
Total Time20 minutes
Course: pickles
Cuisine: Indian
Keyword: Mango Thokku Pickle
Servings: 24
Calories: 4kcal

Ingredients

  • 350 g grated raw mango
  • 30 g Guntur red chilli powder about 3 tbsp
  • 8 g fenugreek seeds powder methi powder (about 2 tsp)
  • 20 g garlic peeled and crushed (about 1½ tbsp)
  • 15 g ginger grated (about 1 tbsp)
  • 10 g mustard seeds about 2 tsp
  • 4 g turmeric powder about 1 tsp
  • 20 g sea salt about 1 tbsp
  • 150 ml wood pressed oil about ⅔ cup
US Customary - Metric

Instructions

  • Wash and fully dry the raw mangoes. Peel (optional) and grate them.
  • Add grated mango to a clean bowl. Mix in sea salt and turmeric. Rest 10 to 15 minutes so the mango softens slightly.
  • Add red chilli powder and fenugreek powder. Mix until the mango looks evenly coated.
  • Add crushed garlic and grated ginger. Mix again until everything is well combined.
  • Lightly crush mustard seeds (just a little, not into powder) and stir them in.
  • Pour in wood pressed oil and mix until the pickle turns glossy and well coated.
  • Pack into a clean, completely dry glass jar. Press down lightly so there are no air gaps.
  • Top with a thin layer of oil so the surface is covered. Close the lid.
  • Rest the jar at room temperature for 1 day for the flavors to settle, then refrigerate for longer storage.

Notes

Ingredient Swaps
  • Use avocado oil or any neutral oil if you do not have wood pressed oil.
  • Swap garlic with a pinch of asafoetida if you want a no garlic version.
  • Use ginger powder (about 1 tsp) if fresh ginger is not available.
  • Use kashmiri red chili powder for color with milder heat, or regular red chili powder for a stronger kick.
Technique Tips
  • Keep everything completely dry, jar, spoon, bowl, and hands. Water is what ruins pickles.
  • Do not cook the mango. This is a raw thokku style pickle, so the texture should stay slightly chunky.
  • Lightly crush mustard seeds so they release flavor without making the pickle bitter.
  • If the pickle looks dry after mixing, add 1 to 2 tablespoon more oil. The mango should look well coated and glossy.
Make-Ahead And Storage
  • You can grate the mango 1 day in advance and refrigerate it, but bring it back to room temperature before mixing.
  • Store in the fridge for best shelf life. Always use a dry spoon.
  • If the top looks exposed later, pour a little oil to cover the surface again.
Serving Ideas
  • A spoonful with hot rice is the classic, especially when you want something quick but full of flavor.
  • Add a little on the side with curd rice, dal rice, or even plain khichdi when food feels too “flat.”
  • Try it with paratha, dosa, or roti when you want a spicy, tangy bite between bites.
Twist Ideas
  • Make it extra tangy by mixing in a little tamarind pulp.
  • Add roasted sesame powder for a nutty Andhra-style depth.
  • Add a few curry leaves (fried and crushed) for extra aroma.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 323mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg