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Instant grated mango pickle served in a bowl.
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Instant Grated Mango Pickle - Mango Thokku Recipe Andhra

Instant Grated Mango Pickle - Mango Thokku | Mamidikaya Turumu Pachadi is a quick and easy instant pickle prepared with raw mangoes. It is spicy, tangy and best paired with hot steaming rice. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Chutney (Side Dish), Side Dish (Pickles)
Cuisine: Indian (Andhra)
Keyword: Grated Mango Pickle, Mango Thikku, Mamidikaya Turumu Pachadi, Mavinikaya Thokku, Instant Mango Pickle,
Author: Padma Veeranki

Ingredients

  • 1 Large Mango 3 Cups
  • 1/2 Cup Red Chilli Powder Same cup that you measured mango
  • 1 tsp Turmeric Powder
  • 1/2 Cup Salt divided (Same cup that you measured mango)
  • 1 tsp Roasted Mustard Seed Powder
  • 1/2 tsp Roasted Fenugreek Powder

For Tempering:

  • 3 tbsp Oil Sesame Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • Few Garlic Pods Peeled
  • 3 Dry Red Chillies
  • 1/2 tsp Asafoetida
  • Few Curry Leaves

Instructions

  • Wash the mango well and dry it completely with a cloth without any traces of moisture.
  • Peel & grate mango. Discard the seed. Use any measuring cup but use the same cup to measure red chilli powder and salt. I got 3 cups of the mango grate.
  • Transfer grated mango to a bowl. To this add red chilli powder, salt (half the quantity mentioned & add the rest later to adjust), turmeric powder, roasted mustard powder and roasted fenugreek powder.
  • Mix well and set aside.

Tempering:

  • For the Tempering, add oil to a pan. To this add mustards seeds, very few fenugreek seeds, dry red chillies and a few peeled garlic pods. Once the mustard seeds splutter, add in some asafoetida and a few curry leaves. Turn off the heat.
  • Transfer the hot tempering to the mango mixture. If you are making large quantity to store it for a month (longer shelf life), transfer the tempering only after it completely cools down.

Storing & Serving Suggestions:

  • Mix well and cover it. Leave it untouched for a few hours and then adjust salt if required as all the flavours will be infused by then.
  • Keep it refrigerated for longer shelf life. This keeps good for about a month.
  • Serve instant grated mango pickle with hot steaming rice. It also pairs well with idli, dosa and roti.

Recipe Video

Notes

  • Select aw, firm sour mangoes as they work best for this recipe.
  • Adjust spices to your preference. The quantities will vary depending on the sourness of the mango.
  • You can skip garlic while tempering if you don't like it.
  • The pickle when done will be more spicy, salty and tangy the first day. The taste will get balanced in next 2-3 days .
  • Don't get in touch with water while preparing the pickle, this will spoil the pickle.
  • Use a clean dry spoon always to remove pickle and store in an air tight container.