Mango thokku is a popular South Indian condiment known for its bold and tangy flavors. Made from raw green mangoes, it is a thick and chunky relish that combines the tartness of the fruit with a blend of spices. The preparation involves grating or blending the mangoes, which are then cooked down with mustard seeds, fenugreek seeds, and other spices to create a rich and flavorful mixture.
The result is a vibrant and aromatic condiment that offers a delightful balance of sweet, sour, and spicy notes. The tanginess of the raw mangoes is complemented by the warmth of spices like red chili powder and turmeric. Some variations may also include a touch of sweetness from jaggery or sugar to enhance the overall flavor profile. Mango thokku can be enjoyed as a versatile accompaniment, adding a zing to various dishes. It pairs exceptionally well with steamed rice, roti, dosa, aloo paratha or even as a spread on sandwiches or wraps. The condiment can be stored in the refrigerator for an extended period, allowing you to relish its flavors over time.
- 4 raw green mangoes (750 grams)
- 1/2 cup or 10 tablespoons oil (preferably sesame or vegetable oil)
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1/4 teaspoon asafoetida/asafetida (hing)
- 1 tablespoon red chili powder (adjust to your spice preference)
- 1/2 tablespoon turmeric powder
- 3 tablespoon jaggery or sugar (optional)
- Salt to taste ( 1 tablespoon)
- Wash the mangoes, peel them, and grate them using a grater. Alternatively, you can cut them into small pieces and blend them coarsely in a food processor.
- Heat 4 tablespoon of oil in a pan on medium heat and add mustard seeds. Let them splutter.
- Add fenugreek seeds and asafoetida to the pan. Stir for a few seconds until the fenugreek seeds turn slightly golden.
- Add the grated or blended mangoes to the pan and mix well.
- Reduce the heat to low and add red chili powder, turmeric powder, and salt. Mix everything together.
- Add 6 tablespoon of oil to the pan and stir well.
- Cook the mixture on low heat, stirring occasionally, for about 15-20 minutes or until the mangoes are cooked and the mixture thickens.
- If desired, you can add jaggery or sugar at this point to balance the flavors. Mix well and cook for an additional 5 minutes.
- Once the thokku reaches a thick and chunky consistency, remove it from the heat and let it cool completely.
- Transfer the mango thokku to a clean, airtight jar and store it in the refrigerator. It can be kept for several weeks.
Mango thokku can be served as a side dish or accompaniment to traditional Indian meals such as steamed rice, roti (Indian bread), or dosa (fermented crepe). It can also be used as a delicious spread in sandwiches, wraps, or even as a topping for crackers. With its tangy and spicy profile, mango thokku elevates the taste of the main course, bringing a delightful combination of sweet, sour, and spicy flavors to the table.