Tamil Nadu style Raw Mango Thokku is quick and easy to make recipe and versatile to be included in the South Indian Thali. Raw Mango Thokku can be had with curd rice for a light lunch, or can be spread on toasted bread for a quick breakfast. Raw mango thokku is also used as an accompaniment to rice and sambar.

Remove the skin and slice with peeler as shown above.

Season with mustard, hing and curry leaves.

Add mango, salt and turmeric.

Sauté for 10 minutes in medium flame.

Add chilli powder and sauté.

Add jaggery and sauté.

Sauté on low flame till oil comes out. Add roasted fenugreek powder and mix well and switch off the stove.

Serve with curd rice, rotis, dosa or idli.

Raw Mango Thokku

Prep Time: 5 mins
Cook Time: 10-15 mins


  • Raw Mango - 2 medium sized
  • Red chilli powder - 2 & 1/2 - 3 tsp
  • Turmeric - 1/4 tsp
  • Asafoetida - 1/4 tsp
  • Jaggery (powdered) - 1/2 tsp
  • Sesame oil - 2 tbsp
  • Mustard - 1 tsp
  • Curry leaves
  • Salt - 1 table spoon (as per the taste)
  • Roasted fenugreek powder - 1/2 tea spoon


  1. Peel mango and slice with peeler.
  2. Heat a heavy bottomed pan with oil. Temper with mustard, asafoetida and curry leaves.
  3. Add mango slices, turmeric and salt. Fry in medium flame for 4-5 minutes. The mango should get soft and transparent.
  4. Add chilli powder and mix well.
  5. Add the jaggery.
  6. Fry for two more minutes. By this time the oil will ooze out and it will be in a halwa like consistency.
  7. Cool down and transfer to a clean airtight container.
  8. Refrigerate and use within a month.
  9. VARIATION : Dry roasted fenugreek seeds powder can be added while adding jaggery.

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