Mango Thogayal Recipe – Authentic South Indian Mango Chutney

Last Updated on 2 months by Neha Deshmukh

Mango Thogayal Recipe – Authentic South Indian Mango Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Mango Thogayal. It’s a vibrant, flavorful chutney from South India that’s seriously addictive. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a staple in my kitchen ever since. It’s the perfect little kick to brighten up any meal!

Why You’ll Love This Recipe

This Mango Thogayal (also known as Mango Chutney) is more than just a condiment. It’s a burst of sweet, tangy, and spicy flavors all in one bite. It’s incredibly easy to make, comes together in under 15 minutes, and requires minimal ingredients. Plus, it’s a fantastic way to use up those slightly tart, unripe mangoes! You’ll love how it elevates simple meals like rice, idli, and dosa.

Ingredients

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

• 1 cup chopped mango (kili mooku/ottu manga)
• 1 cup grated coconut
• 5 green chillies
• 3 small garlic cloves
• 1 cup coriander leaves
• ½ teaspoon asafoetida (hing)
• Salt to taste
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• 1 red chilli
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kili Mooku/Ottu Manga – the specific type of mango used: This is key! You want a firm, tart, and slightly unripe mango. These are often smaller in size and have a distinct sourness. If you can’t find this specific variety, any tart, green mango will work, but the flavor profile will be slightly different.
• Grated Coconut Preparation: Freshly grated coconut is always best. It adds a beautiful texture and sweetness. If you’re using frozen, make sure to thaw it completely and squeeze out any excess water. About 150-200g of fresh coconut is equivalent to 1 cup grated.
• Regional Variations in Spice Levels: South Indian cuisine is all about spice! Feel free to adjust the number of green chillies to your liking. Some families add even more for a fiery kick.
• Use of Asafoetida/Hing: Asafoetida has a unique, pungent aroma that adds a wonderful depth of flavor. It also aids in digestion. If you’re not familiar with it, don’t be scared – it mellows out when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your mango a good wash. Then, carefully chop it into small, bite-sized cubes, discarding the seed and any hard parts.
2. Now, into your grinder goes the chopped mango, grated coconut, green chillies, garlic, coriander leaves, asafoetida, and salt.
3. Grind this mixture coarsely. The trick is to use minimal water – just enough to get things moving. We want a textured thogayal, not a smooth paste!
4. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. When they start to splutter and pop, add the red chilli and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Pour this lovely tempering over the ground thogayal mixture and give it a good mix. The sizzle and aroma are just heavenly!
6. And that’s it! Your Mango Thogayal is ready to serve.

Expert Tips

• Don’t over-grind the mixture. A slightly coarse texture is what you’re aiming for.
• Be careful when tempering the spices – mustard seeds can pop vigorously!
• Taste and adjust the salt and spice levels as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chilli powder to the grinder for an extra kick.
• Serving with different South Indian breakfasts: While amazing with rice, this also pairs beautifully with pongal or upma.
• Regional variations in tempering: Some families add a tiny piece of jaggery to the tempering for a touch of sweetness. My aunt always does this!

Serving Suggestions

Mango Thogayal is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With a steaming plate of rice and a dollop of ghee.
• As a side with idli or dosa for a flavorful breakfast.
• Spread on a sandwich for a unique and zesty twist.

Storage Instructions

Leftover thogayal can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more over time!

FAQs

Let’s answer some common questions:

• What type of mango is best for thogayal? Kili Mooku or Ottu Manga are ideal, but any tart, green mango will work.
• Can I make this thogayal ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld.
• How do I adjust the spice level? Simply add more or fewer green chillies.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent aroma. If you can’t find it, you can omit it, but it does add a unique flavor.
• Can I use frozen grated coconut? Yes, but make sure to thaw it completely and squeeze out any excess water.