Raw Mango Thokku Recipe – Authentic Indian Mango Chutney with Methi

Last Updated on 2 months by Neha Deshmukh

Raw Mango Thokku Recipe – Authentic Indian Mango Chutney with Methi

Hey everyone! If you’re anything like me, you absolutely love that sweet-tangy-spicy kick that a good Indian chutney brings to a meal. Today, I’m sharing a family favorite – Raw Mango Thokku. It’s a little different from your everyday chutney, and honestly, once you try it, you’ll be hooked! I first made this when I was trying to recreate my grandmother’s version, and it took a few tries to get it just right, but now it’s a staple in my kitchen.

Why You’ll Love This Recipe

This Raw Mango Thokku (or mango thokku) is a wonderfully versatile condiment. It’s packed with flavor – the tartness of the raw mango, the warmth of the spices, and a lovely hint of nuttiness from the sesame oil. It’s incredibly easy to make, comes together in under 30 minutes, and keeps well for weeks (if it lasts that long!). Plus, it’s a fantastic way to use up those slightly tart, unripe mangoes.

Ingredients

Here’s what you’ll need to make this delicious mango thokku:

• 2.5 cups grated raw mango (about 2 medium mangoes)
• 4 tbsp sesame oil
• 2.5-3 tsp red chili powder (adjust to your spice preference!)
• 0.5 tsp turmeric powder
• 0.5 tsp hing (asafetida)
• 1 piece jaggery (gooseberry-sized, about 20-25g)
• 1 tsp methi seeds (roasted & powdered)
• 1 tsp mustard seeds
• Salt as needed

Ingredient Notes

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

• Raw Mango: Don’t peel the skin! It adds a lovely depth of flavor and helps with the texture. Just make sure to wash it really well.
• Sesame Oil: This is key. It gives the thokku that authentic South Indian flavor. Don’t substitute with another oil if you can help it.
• Methi Seeds (Fenugreek Seeds): Roasting and grinding the methi seeds yourself is best. It releases so much more flavor than store-bought powder. A quick dry roast in a pan until golden and fragrant is all it takes.
• Hing (Asafetida): A little goes a long way! It adds a unique savory note. Some people find the smell strong, but it mellows out beautifully when cooked. Regional variations exist – some families use a pinch more, others less.
• Spice Level: Feel free to adjust the red chili powder to your liking. I usually go for around 2.5 tsp for a medium spice level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the raw mangoes thoroughly and grate them finely. You can use a box grater or a food processor.
2. Dry roast the methi seeds in a small pan over medium heat until they turn golden brown and fragrant. Let them cool, then grind them into a fine powder.
3. Heat 3 tablespoons of sesame oil in a kadai (or a deep frying pan) over medium heat. Add the grated mango and salt. Sauté, covered, on low flame until the mango softens – about 8-10 minutes. Stir occasionally to prevent sticking.
4. Now, add the turmeric powder, red chili powder, hing, and jaggery to the pan. Mix everything well and continue to cook until the mixture thickens and starts to leave the sides of the pan. This usually takes another 5-7 minutes.
5. Stir in the roasted methi powder and remove from the heat.
6. For the tempering: heat 1 tablespoon of sesame oil in a small pan. Add the mustard seeds and let them splutter. Pour this tempering over the thokku and mix well.
7. Let the thokku cool completely before storing it in an airtight container. Refrigerating it will extend its shelf life.

Expert Tips

• Don’t skip the covering step when sautéing the mango. It helps it cook evenly and prevents it from drying out.
• Keep stirring! This prevents the thokku from sticking to the bottom of the pan and burning.
• The jaggery adds a lovely sweetness and helps balance the tartness of the mango.

Variations

• Vegan Adaptation: Simply omit the jaggery or substitute it with coconut sugar or maple syrup.
• Spice Level Adjustment: If you’re sensitive to spice, start with 1 tsp of red chili powder and add more to taste. My friend, Priya, loves it really spicy, so she adds a pinch of cayenne pepper too!
• Festival Adaptations: This thokku is traditionally made during Ugadi (Telugu and Kannada New Year) and Gudi Padwa (Maharashtrian New Year) as one of the six tastes (shadruchis) that symbolize a prosperous year ahead.

Serving Suggestions

Oh, the possibilities! This mango thokku is amazing with:

• Warm rice and a dollop of ghee
• Idli and dosa
• Roti or paratha
• As a side with any Indian meal – it adds a burst of flavor!

Storage Instructions

Store the cooled mango thokku in an airtight container in the refrigerator. It should stay good for up to 2-3 weeks. Make sure to use a clean, dry spoon each time you take some out to prevent mold.

FAQs

What is Thokku and how is it different from a chutney?

Thokku is a thicker, more concentrated condiment than a chutney. It’s cooked down for a longer time, resulting in a paste-like consistency.

Can I use a different type of jaggery?

Yes, you can! Any type of jaggery will work, but the flavor might vary slightly.

How do I adjust the spice level of this thokku?

Start with less red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to store raw mango thokku to prevent mold?

Store it in an airtight container in the refrigerator and always use a clean, dry spoon.

Can I make this thokku with green mangoes that are slightly ripe?

While it’s best with completely unripe mangoes, you can use slightly ripe ones. The thokku will be a bit sweeter and softer in texture.

Enjoy making this delicious Raw Mango Thokku! Let me know how it turns out in the comments below. Happy cooking!