Mango Thokku (with green chillies)

Recipe taken from Cook and See Part – 2.

The mango season starts in the month of March , in India. In most households it’s an annual feature to get busy by taking out the porcelain jaadis/jars, making purchases, measuring ingredients  and pickling during this season. Many pickles are parceled  to near and dear,across seas.

As mango is a favourite pickle amongst many , this is pickled in various ways.  Mango thokku  is one of the simple and easy pickles, which can be made  by a beginner without much supervision.


  • Big sour green mangoes 3,
  • Green chillies 12 to 15,
  • Salt 55 grams, ( a little more than one fourths of a cup)
  • Gingelly oil ½ a ladle,
  • Asafoetida ½ teaspoon,
  • Mustard 1½ teaspoon,
  • Fenugreek seeds 1 teaspoon,
  • Turmeric powder ¼ teaspoon.


  1. Remove skin of the mangoes, chop them and grind to a smooth pulp, adding chillies and salt.
  2. Shallow fry the fenugreek seeds in half tsp oil and powder them smooth.
  3. In deep pan/kadai or kalchatti, heat oil, add mustard, when it splutters, add the pulp of green mangoes and turmeric powder.
  4. Cook well, stirring all the while in medium or low heat.
  5. When the whole mass starts oozing oil and  leaves the sides of the kadai or pan, its done .
  6. Add the asafoetida and fenugreek powders and give a stir.
  7. Remove from fire and cool.
  8. Bottle it  when cool ,and use with hot rice.