Mango thokku recipe
Prep time
Cook time
Total time
Mango thokku is a deliciously spicy condiment from South India that goes fabulously with curd rice or any rice-based meal
Recipe type: Pickle
Cuisine: Indian
Serves: 1.5 cups
  • 4 tbsp sesame oil (gingelly oil)
  • 1 tsp black mustard seeds
  • ¼ tsp fenugreek seeds
  • 2 tsp Kashmiri chilli powder (adjust to taste)
  • ¼ tsp turmeric powder
  • 4 cups peeled, grated raw mango (approx. 2 medium-sized mangoes)
  • Salt to taste
  • ½ tsp brown sugar or jaggery (optional)
  1. Peel and grate the mangoes. Set aside
  2. Heat the oil in a kadai or non-stick pan
  3. Add the mustard seeds and fenugreek seeds, keeping heat low
  4. When the mustard seeds pop, add the red chilli powder and turmeric
  5. Give it a brisk stir and fry for 10 seconds, taking care not to burn the chilli powder. Keeping the flame low is important at this stage
  6. Add the grated mangoes and mix everything well
  7. Add salt and cook on medium-low flame until the mangoes let out water and soften
  8. Add brown sugar or jaggery, if using
  9. Continue cooking, stirring occasionally, until the oil separates from the thokku
  10. Test to see there's enough salt and add more if needed
  11. Remove from heat and cool completely
  12. Store in a dry glass jar in the refrigerator for up to two weeks. Take care to use a dry spoon while
Recipe by Edible Garden at