Mango Thokku or Pickle

Thokku or pickle is generally prepared without adding water and this exotic delicacy lasts for weeks if stored in a cool dry place.  This is referred to as mamadikai (mango) pachadi in Andhra Pradhesh and is quite popular too
Pickles generally refer to dishes which are bottled in air tight containers and have a longer shelf life than chutneys.


1 Large sized Raw Mango ( Peeled and Grated )
10 Tbs Oil
1 Tbs Mustard Seeds
2 Tsp Fenugreek Seeds
½ inch piece Asafoetida or
1 Tsp. Asafoetida Powder
2 Tsp. Red Chilli Powder*
¼ Tsp. Turmeric Powder
1-2 Tsp. Salt

Mango Thokku Pickle

Mango Thokku


Dry roast the fenugreek seeds till it turns golden brown.
Heat 1 teaspoon of the oil and add asafoetida
Fry for less than a minute
Grind the asafoetida and the roasted fenugreek into a fine powder
Add a teaspoon of oil and stir through the grated mango and turmeric powder till it is soft and keep aside
Heat the remainder of oil in another pan and add the mustard seeds.
When the mustard seeds crackle, add the powdered asafoetida , red chilli powder and salt
Pour this seasoning mix into the pan with the grated mango
Stir gently with a wooden ladle on a low flame till it is semi solid in consistency for 3-4 minutes on a medium flame

Cool and bottle it in an air tight container 

Note:*Red chilli Powder can be prepared by slightly dry roasting and grinding dry red chillies into a fine powder or can be bought from the local grocery store
It tastes great as an accompaniment as well as mixed with plain rice and eaten or with yoghurt rice
Tastes delicious and is very handy to spread on hot toasts or sandwiches
The roasted fenugreek, asafoetida powdered mix can be prepared in advance in a slightly larger quantity and is handy to prepare other pickles and chutneys