🥭 Homemade Mango Thokku Recipe – Tangy, Spicy & Authentic!

AnbuvizhiRajendran
Jun 23
2 min read

If raw mangoes remind you of summer, this Mango Thokku recipe will take you straight back to childhood memories. It’s spicy, tangy, flavorful, and perfect with curd rice, idli, dosa, or even just hot rice and ghee.

Let’s learn how to make this easy and delicious thokku at home – with homemade spice mix!

📝 Ingredients:

Raw mango – 2 medium-sized, peeled & grated
Dry red chilies – 6 to 8
Green chilies – 2, finely chopped
Black sesame seeds – 1 tbsp
White sesame seeds – 1 tbsp
Coriander seeds (dhaniya) – 1½ tbsp
Black pepper – 1 tsp
Fenugreek seeds – ½ tsp (optional)
Mustard seeds – 1 tsp
Turmeric powder – ½ tsp
Asafoetida (hing) – a pinch
Salt – to taste
Gingelly oil (nallennai) – 3 to 4 tbsp

🔥 Preparation Steps:

Dry Roast the Spices

In a dry pan, roast the following ingredients separately or together on low flame until aromatic:
- Dry red chilies
- Black & white sesame seeds
- Coriander seeds (dhaniya)
- Black pepper
- Fenugreek seeds (optional)
  Let them cool and grind into a coarse aromatic masala powder.
Temper and Sauté
In a kadai, heat gingelly oil. Add mustard seeds and let them splutter.
Then add finely chopped green chilies and sauté for a few seconds.
Add Grated Mango
Add the grated raw mango and sauté for 5–7 minutes until the raw smell disappears and it softens.
Add Flavors
Add turmeric, asafoetida, and salt. Mix well. Then add the freshly ground spice powder and mix until everything combines beautifully.
Cook to Perfection
Let it cook on a low flame for 10–15 minutes, stirring occasionally, until the oil starts separating and the mixture thickens.
Cool & Store
Cool completely and store in a clean, dry glass jar. This thokku stays good for 2–3 weeks in the refrigerator.