Thokku | Mango relish
By Leena Hegde, Puttanamane
This is one more recipe from my granny (Smt. Sharada Hegde, Puttanamane). Recipes like this one make me so nostalgic, remembering the aroma of the kitchen as my granny prepared this relish and it takes me back to my childhood.
Thokku is similar to a pickle that we usually pair with plain rice. This simple yet flavorful thokku is made with fresh raw mangoes, savory spices, and herbs. Generally thokku are made in large quantities to store for monsoon season. This spicy and tangy side dish makes monsoon meals delicious.
To make thokku, raw (unripe) mangoes are either grated or ground and then simmered with spices and herbs. Though any raw (unripe) mangoes fit the purpose, totapuri mango variety with its tangy-sweet flavor serves the best to make thokku.
Prep time
15 mins
Cook time
30 mins
Cool off time
0
Total time
45 mins
Course
Side dish
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
½ kg
Ingredients
-
1 kg raw (unripe) mangoes
- ½ cup coconut oil or any cooking oil
- ½ tablespoon red chilli powder
- 1 teaspoon fenugreek seeds (mente or methi seeds)
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric powder
- 1 generous pinch asafoetida
- Salt as required
Cookware / Utensils
-
Thick bottomed Pan
- Bowl or plate
- Spoon
- Mixer
Instructions
Instructions
How to make Mango thokku
- Wash, peel and chop the mangoes.
- Take the chopped mango in a mixer jar.
- Add 1 teaspoon fenugreek seeds (mente or methi seeds).
- Blend them until it becomes smooth puree. Cover and keep aside.
- Heat a thick bottomed pan with ½ cup coconut oil or any edible oil.
- Add 1 generous pinch asafetida, and 1 teaspoon mustard.
- Let the mustard seeds crackle.
- Add turmeric powder, and then red chilli powder.
- Now add mango puree. Add salt as required and mix well.
- Cook on a medium flame, while stirring frequently.
- Let it cook for about 30 minutes. Make sure to stir frequently.
- By this time the oil will ooze out and it will be almost in a Halwa like consistency.
- Switch off the flame and allow it to cool.
- Once cooled, store it in a clean air-tight container.
Step by step guide
How to make Mango thokku
1. Wash, peel and chop the mangoes.
2. Take the chopped mango in a mixer jar. Add 1 teaspoon fenugreek seeds (mente or methi seeds).
3. Blend them until it becomes smooth puree. Cover and keep aside.
4. Heat a thick bottomed pan with ½ cup coconut oil or any edible oil of your choice.
5. Add 1 generous pinch asafetida, and 1 teaspoon mustard. Let the mustard seeds crackle.
6. Add turmeric powder, and then red chilli powder.
7. Now add mango puree. Add salt as required and mix well.
8. Cook on a medium flame, while stirring frequently.
9. Let it cook for about 30 minutes. Make sure to stir frequently.
10. By this time the oil will ooze out and it will be almost in a Halwa like consistency. Switch off the flame and allow it to cool.
11. Once cooled, store it in a clean air-tight container.
Notes
-
Storage: Let the thokku cool down completely before transferring to a jar. Store the thokku in a clean and dry jar. Keep it in clean, cool and dry place. Use clean and dry spoon to scoop out.
- Shelf life: This thokku stays good for about a week or two at room temperature. For longer shelf life cook thokku to thicker consistency. You can also add more shelf life by adding more oil. When made in large quantity, more oil is added and thokku is cooked to very thick consistency to store it for months. However, the shelf life depends on climate and room temperature condition.
- Oil: Oil acts as a natural preservative and coconut oil has the longest shelf life. It is better to use homemade fresh coconut oil.
