Authentic Mango Thokku Recipe – Easy Indian Raw Mango Preserve

Last Updated on 6 months ago by Neha Deshmukh

Authentic Mango Thokku Recipe – Easy Indian Raw Mango Preserve

Hey everyone! If you’re anything like me, you absolutely adore mangoes. And while mango season is all about enjoying those sweet, juicy slices, I’ve always loved finding ways to preserve that incredible mango flavor. That’s where this Mango Thokku recipe comes in! It’s a tangy, spicy, and slightly sweet Indian preserve that’s unbelievably versatile. I first made this years ago, trying to recreate my grandmother’s version, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Mango Thokku (also known as Manga Thokku) is a South Indian staple, and for good reason. It’s incredibly flavorful – a perfect balance of sweet, sour, and spicy. It’s also surprisingly easy to make, requiring just a handful of ingredients and about 40 minutes of your time. Plus, it keeps for ages, so you can enjoy that mango goodness long after the season is over! Seriously, a spoonful with rice and a dollop of ghee? Heaven.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 cups Grated Raw Mango (about 3 medium mangoes)
• ½ cup Sesame Oil
• 1.5 tsp Mustard Seeds
• 3 tbsp Red Chilli Powder (adjust to your spice preference!)
• ½ tsp Turmeric Powder
• 0.25 tsp Asafoetida (Hing)
• 1 tsp Jaggery (or sugar – see variations below)
• 1 tsp Fenugreek Seeds (Methi)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make this thokku special:

• Sesame Oil: Don’t even think about substituting this! Sesame oil gives the thokku its signature flavor. It’s a must-have.
• Asafoetida (Hing): This might seem a little intimidating, but trust me, it adds a wonderful savory depth. It’s a little pungent on its own, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores.
• Raw Mango Variety: Totapuri mangoes are traditionally used, but any sour, firm raw mango will work. The key is that it shouldn’t be overly fibrous.
• Jaggery: Jaggery adds a lovely caramel-like sweetness that’s different from sugar. It also helps with the texture. But don’t worry if you don’t have it – sugar works just fine too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, pat dry, and peel your mangoes. Then, grate them and set aside. You should have about 2 cups of grated mango.
2. Next, dry roast the fenugreek seeds in a pan over medium heat until they become fragrant. This usually takes just a minute or two. Be careful not to burn them! Once roasted, coarsely crush them using a mortar and pestle.
3. Now, heat the sesame oil in a thick-bottomed kadhai (or a deep pan) over medium heat. Add the mustard seeds and let them crackle. This is important – you want to hear that pop!
4. Add the asafoetida (hing) to the oil, followed by the grated raw mango. Cook on low heat, stirring occasionally, until the mango softens and reduces in volume. This will take about 10-15 minutes.
5. Mix in the salt, turmeric powder, and red chilli powder. Stir continuously until the oil starts to separate from the mixture. This is a sign that the thokku is coming together.
6. Add the jaggery and mix until it dissolves completely. Turn off the heat.
7. Sprinkle the crushed fenugreek seeds over the mixture and combine well.
8. Finally, allow the thokku to cool completely before transferring it to a clean, dry glass jar.

Expert Tips

• Use a heavy-bottomed pan to prevent the thokku from sticking and burning.
• Stir frequently, especially towards the end, to ensure even cooking and prevent sticking.
• Don’t rush the process! Cooking the mango on low heat allows the flavors to develop properly.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chilli powder. Or, if you like it really hot, add a pinch of cayenne pepper!
• Regional Variations: In Tamil Nadu, they often add a bit of grated coconut towards the end. Andhra-style thokku tends to be a bit more sour.
• Storage Life Extension: To ensure a longer shelf life, make sure your jar is completely dry before adding the thokku.
• Using Different Sweeteners: If you don’t have jaggery, you can use sugar, honey, or even maple syrup. The flavor will be slightly different, but still delicious. My friend uses dates for a healthier option!

Serving Suggestions

Okay, this is the fun part! Mango Thokku is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot rice and a dollop of ghee – classic!
• Spread on toast or crackers.
• As a side dish with idli or dosa.
• Mixed into yogurt for a flavorful dip.

Storage Instructions

Store the cooled Mango Thokku in a clean, dry, airtight glass jar in the refrigerator. It will keep for several weeks, even months! Just make sure to use a clean spoon each time you scoop some out.

FAQs

Let’s answer some common questions:

• What type of mango is best for thokku? Totapuri mangoes are traditional, but any sour, firm raw mango will work.
• Can I make this thokku without jaggery? Yes, you can substitute sugar, honey, or maple syrup.
• How long does mango thokku last? Properly stored in the refrigerator, it can last for several weeks or even months.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell that adds a savory flavor. You can find it at most Indian grocery stores.
• Can I adjust the spice level of this recipe? Absolutely! Reduce or increase the amount of red chilli powder to suit your taste.

Enjoy making this delicious Mango Thokku! I hope it brings a little bit of sunshine to your kitchen. Let me know how it turns out in the comments below!