Instant Mango Pickle (Mango Thokku)

Instant Mango Pickle – Easy and tasty mango pickle made with not so ripe mango. This mango pachadi is both sweet and spicy and can be enjoyed with curd rice, dal, upma, pongal and more.

Pickle made with mango is called Avakayya in Andhra. This traditional pickle is the pride of Andhra and it has cherished for many generations. Please check my other post for this classic mango pickle recipe.

When the mango season is almost over, in the market you find mango that are not very sour. They may look green from outside, but when cut open they are yellow and slightly food. I love this kind of mango and this is the kind we are going to use today to make the instant mango pickle also called as mango thokku or mamidikaya turumu pachadi.

This easy instant mango pickle

• is sweet, spicy and tangy

• can be served with curd rice, dal and pongal.

• can also be enjoyed on a toasted bread

• is ready in 20 minutes

In US we get mango for most part of the year. Except for in the spring/early summer they are not very sour. This kind of mango is perfect to make this tokku.

How to make instant mango thokku :

Step 1- Wash the mango and wipe it with clean kitchen towel. Peel the mango and cut to small pieces.

Step 2 – Heat a pan add a tea spoon of mustard seeds and let them pop Remove them and add the fenu greek seeds and toast for 30 seconds till light brown. Transfer the mustard and fenu greek in to mortar and make a fine powder and set aside.

Step 3 – Heat a wide pan and add the oil. When the oil gets hot add the mustard seeds and let them pop.Add the chopped or grated mango and coat it well with the oil.

Step 4 – Cook for five minutes, the mango will start to turn soft. Now add the turmeric powder, salt and red chili powder.

Step 5 – Mix the ingredients and cook the mango till it becomes soft and mushy.

Step 6 – Finally add the ground mustard and fenugreek powder and jaggery and mix it well and cook for couple more minutes.Taste the pickle and adjust the seasoning. When you see the oil just starts to separate, the pickle is ready.

Step 7 – Cook it completely and transfer to a clean glass jar and store it in the refrigerator. Stays fresh for several weeks.

Few more instant chutneys for rice –

Easy Tomato Pickle

Gongura Pachadi

Brinjal Chutney

Tindora Chutney

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This recipe was originally posted on Aug 30,2013. It has been updated with new pictures and republished again.