March 12, 2017

Maangai Thokku | Raw Mango Preserve

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Raw mangoes are used in various forms like pickles,Aam Panna,chundha(sweet and spicy pickle),thokku which can be preserved for a long time and used all round the year.
Ladies of the house pick the choicest of the raw mangoes and start with the pickling process very meticulously and take utmost care to get the best output.
This thokku can be easily made very easily and with very few ingredients and does not involve very elaborate process like making pickles. The total time to prepare this thokku takes about 45 min for the quantity I am mentioning below. The recipe can be doubled easily if you are making it in bulk.
With the thokku being handy we can make yummy Maangai Saadham / Mango Rice at any time of the year when we crave for mangoes.I shall post the recipe for Maangai Saadham soon in the blog.

Linking this to Blogging Marathon BM#74 under the Theme : Sauces & Preserve

Preparation Time : 5mins
Cooking Time : 20-25 mins
Yield : Roughly about 100gms / 1 big cup
Complexity : Medium High

©Sweet Spicy Tasty©

1 kilimooku maanga/ thothapuri mango
1 tsp haldi powder
2-3 dry red chillies (paandi/gunturu variety)
1 tsp red chilli powder
2 tsp rasam powder
few curry leaves
1 tsp mustard seeds
2-3 tablespoon gingelly/til/sesame oil
salt as per taste
pinch of asafoetida

©Sweet Spicy Tasty©


  • Grate the mango using the grater and squeeze out the juice if you feel its too juicy.
  • Heat a kadai with the gingelly oil and splutter the mustard seeds,curry leaves,dry red chillies and asafoetida.
  • Add the masalas- haldi,red chilli powder,rasam powder and saute for about 20 -30 seconds.
  • Add the grated mango ,salt and mix well until the mangoe gets coated with the masala.Adjust the spice and salt level if you want it to be more spicy.
  • Keep the flame on medium and keep stirring ocassionally until the mango is cooked well and starts forming a nice juicy mass.
  • The oil starts oozing from the sides on further cooking and the entire mass seems oily.At this stage,turn off the stove and let the thokku cool down.
  • Store the thokku in a clean and dry bottle and always use a dry spoon. Best to keep it refrigerated.

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 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74


  1. Wow, lovely pickle, must be so yum. Like the addition of rasam powder, sounds interesting.

  2. Cant resist to this tangy thokku, mouthwatering here.

  3. I love this one and always make it in season..very nice way of enjoying the fruit!

  4. My all time favorite. Curd rice with mangai thokku,yum,yum.

  5. spices are slightly different but we made this in the Caribbean also and call it kuchela - great to have with fried snacks

  6. Nice maangai Thokku.. Looks yummy.. Even I prepared under preserves little different.

  7. That's a yummy looking mango chutney.


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