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Most Indian households have as many different types of pickles in the house as they have relatives!!! Ours is no different – you can never have enough. Maangai Thokku is one of my favorites because I can control the oil and the spices and it tastes great with North or South Indian cuisine.


Raw Green Mangoes – 2 large (approx 3 cups packed), finely chopped

Oil – 4 tbsp (preferably Sesame Oil or Olive Oil)

Mustard Seeds – 1 tsp

Asafoetida (Hing) – 1 pinch

Salt – 2 tsp or to taste

Red Chili Powder – 2 tsp or to taste

Kasturi Methi (dried fenugreek leaves) – 1 tbsp, powdered (optional)


  1. Wash the green mangoes, deseed them and use a food processor to chop the flesh.
  2. Heat Oil in a kadhai (wok), on medium flame.
  3. Add the Mustard Seeds and let them splutter and pop.
  4. Add Asafoetida and the finely chopped raw mangoes, in that order.
  5. Mix well and let it cook till the oil separates from the mangoes, stirring occasionally.
  6. Add Salt and Red Chili Powder and mix well.
  7. Cook for another few minutes and add the dried powdered fenugreek leaves.
  8. Mix well again and take it off the flame.
  9. Allow it to cool and store in a bottle in the refrigerator.


  1. I like to use the skin of the raw mango, but if the skin looks very hard or is a little leathery (usually off-season), remove it and use only the flesh.
  2. If you plan to make a large amount and store it for a longer time, double the amount of oil.
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