shredded mango pickle
Manga thokku is a grated green mango pickle. It is hot, and very tangy from the sourness of the raw mango. Be patient - it needs to stand for two weeks before it is ready.
ingredients
- 1½ cups gingelly oil - see notes
- 6 cloves garlic - crushed
- 6 dried red chillies - crumbled
- 1 tbsp black mustard seeds
- 1 tbsp yellow mustard seeds
- 1½ tbsp red chilli powder
- 1 tsp ground turmeric
- 500 g green mangoes - peeled, pitted and coarsely shredded
- 1 tsp salt
instructions
- Heat oil in a pan over medium heat. Add garlic, dried chillies, mustard seeds, chilli powder, turmeric and salt. Cook for two minutes, stirring, until fragrant.
- Stir in the shredded mango and salt. Mix well, remove from heat and set aside to cool.
- Firmly pack the mango mixture into a sterilised jar with a tight-fitting lid. Make sure mango mixture is completely covered with oil - if not, pour over a little extra oil. Set aside in a cool, dry place for two weeks, or until mango softens.
notes
- Indian sesame oil is called gingelly oil, and is not the same as the Chinese variant, being less intense in flavour. A vegetable oil could be used as a substitute.
- Once opened, this pickle can be kept in the refrigerator for two months.
- Always allow pickle to come to room temperature before serving.
private notes
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nutrition
Serving: 30 g | Calories: 30 kcal | Carbohydrates: 3 g | Protein: 0 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 105 mg | Potassium: 56 mg | Fiber: 0 g | Sugar: 2 g | Vitamin A: 405 IU | Vitamin C: 7.8 mg | Calcium: 7 mg | Iron: 0.2 mg
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Printed on 22 July 2026
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