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Home » By Indian Cuisine » Andhra recipes » Instant Mango Pickle (Mango Thokku)

Instant Mango Pickle (Mango Thokku)

Published: Feb 16, 2020

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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.

instant mango pickle or mango thokku served in a white bowl

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.

cut mango 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.

mango being added to the hot oil and mustard

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.

instant mango pickle ready to be served

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

instant mango pickle served in a white bowl

Few more instant chutneys for rice –

Easy Tomato Pickle

Gongura Pachadi

Brinjal Chutney

Tindora Chutney

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

instant mango pickle served in a white bowl

Instant Mango Pickle ( Mango Thokku)

Instant mango pickle made with not so sour mango.
5 from 2 votes
Print Pin Rate
Course: Pickle
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 1 cup
Author: Madhavi

Ingredients

  • 2 medium slightly sour mango, cut to small pieces if the mango is firm enough, you can also grate it
  • 3 tsps of kashmiri red chili powder or to taste
  • 2 tsp mustard seeds divided
  • about 10 fenugreek seeds
  • 1 tsp jaggery or sugar
  • ¼ cup vegetable oil
  • 2 pinches of hing (asafoetida)
  • Salt to taste

Instructions

  • 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.
  • Now heat the 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.
  • Cook for five minutes, the mango will start to turn soft. Now add the turmeric powder, salt and red chili powder. Mix the ingredients and cook the mango till it becomes soft and mushy.
  • 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.
  • Cook it completely and transfer to a clean glass jar and store it in the refrigerator. Stays fresh for several weeks.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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

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Reader Interactions

Comments

  1. Chitz

    September 02, 2013 at 9:04 am

    Looks tempting, lip smacking !!

    Reply
  2. Amila Wickramarachchi

    September 01, 2013 at 11:38 pm

    its an inviting dish!love to try this mango pickle…

    Reply
  3. Vimitha Anand

    August 31, 2013 at 4:01 am

    Ah will love it with curd rice. Yumm

    Reply
  4. Sireesha Puppala

    August 30, 2013 at 11:21 pm

    noru oorettuga kammaga undi madhu pachadi:)

    Reply
  5. Sanoli Ghosh

    August 30, 2013 at 8:59 pm

    Mouth watery mango pickle.

    Reply
  6. Priya Suresh

    August 30, 2013 at 8:53 pm

    My mouth is just watering here..Wat a tempting pickle.

    Reply
  7. Sapana Behl

    August 30, 2013 at 7:16 pm

    Lip smacking pickle recipe !

    Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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