Friday, April 7, 2017



A thokku is from Tamilnadu cuisine. It is a kind of pickle/chutney which can be made out of vegetables such as tomatoes, gooseberries, or raw mangoes. It is served as as accompaniment with idli, dosa, chapatis or with curd rice. Elsewhere in this blog, you will find the recipes for Tomato Thokku, and Nellikayi Thokku.

Now that the mango season is on, I got some raw mangoes and set out to make Raw Mango thokku, which is relatively easy to make and yet turns out to be very tasty. You will need to use the ingredients based on your individual taste, especially considering how hot/spicy you would like the thokku to be.

Since we like our food spicy at home, I have used Everest Tikhalal Chilli Powder. Since this is quite hot, I have used 2 tbsp  but you can adjust as per your requirement. If you are using home made chilli powder which is much less hot, you could adjust the quantity of chilli powder as per your taste.

The colour of the thokku I made as you can see from the accompanying pictures is also enhanced by the use of Everest Tikhalal Chilli Powder.

  • Raw Mango, large-sized, 1 or grated, 2 cups
  • Everest Tikhalal Chilli Powder, 2-3 tbsp, or as per taste
  • Turmeric Powder, 1/4 tsp
  • Mustard Seeds, 1 tsp
  • Asafoetida, 1/4 tsp
  • Fenugreek Seeds Powder, 1/2 tsp
  • Salt, to taste
  • Gingelly Oil, 1/4 cup 

Wash the raw mango, peel off the skin and using a grater finely grate the mango. Keep aside.
In a pan, dry roast the fenugreek seeds. Allow it to cool, then powder it in a small mixer jar. Keep aside. 
Heat oil in a thick-bottomed kadhai, and when it gets hot add the mustard seeds. When they splutter, add the asafoetida and saute for a few seconds
Next add the grated raw mango and the turmeric powder
Saute on medium/low flame for a few minutes till the raw mango becomes a little tender
Add the chilli powder and salt, mix well and saute on low flame till the oil separates taking care that it doesn't get burnt
Now add the fenugreek powder and mix well
The thokku is ready
Allow the raw mango thokku to cool completely and then transfer it to an air tight jar
It is then best stored in the refrigerator

* Always use a clean and dry spoon when serving the thokku

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