Mangai Thokku (Mango Pickle)

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.
Print Friendly, PDF & Email

0 thoughts on “Mangai Thokku (Mango Pickle)

  1. Hi, I have recently made sweet sour Andhra gaggery mango pickle. its been 2 weeks now and i haven’t used it yet. I tasted the pickle and need to add some more chille powder can I add chille powder now since its already 2 weeks old and the oil has come up.
    thanks and regards

    1. Hi Christine,

      You should be able to adjust the chili powder as it is a dry ingredient and does not need to “pickle”.

  2. Hi ladies,
    well done… Now I can ‘ve mango pickle made at home.. Thanx. And dear m waiting for d carrot, shalgam n gobhi ka achar recipie.. U said to show vry soon at the time of makki ki roti…????

    1. Hi Renu,

      It’s coming…our release schedule has been set and we need to follow it. Hope you’ll be patient.

  3. I sure will try this recipe. I make a similar recipe which my mom makes.The only variation is adding whole methi in the seasoning and adding a little jaggery while cooking… this gives a nice flavor and also goes very well with roti and yogurt rice.

  4. hi hetal n anuja

    lovely recipe………. thanks….keep it up

    plz show us some authentic GUJJU pickle, and also athela marcha, carrot too…….. Plllllliiiiiiiiiiiiiiiizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

  5. hello ladies,
    you can do the same recipe with green apples too. One of my friends had a green apple tree with an over abundance of the fruit and my MIL decided to use the fruit in place of green mango and the end result was incredible.

    1. Hey thanks for this great tip. I have a lot of granny smith apples in my fridge. Now I know what to do with them.

  6. Hi,

    I would like to buy a food processor. Please can you suggest me a brand that is suitable for kneeding atta, to make chutneys and probably to make batters for idlis, etc.

    Thank you in advance.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.