0 thoughts on “Mango Pickle (Mangai Thokku) – South Indian Style

  1. hi Hetal and Anuja,

    I loved the recipe, will surely try it for my hubby who is a major foody.. Having said that, what is the indian term for the powder you used after mustard seeds in the oil..thats one thing that i did not understand.. looking forward to try more and more recipes from ur blog.. happy cooking ladies.. you look wonderful:)


  2. I have a question about the pickle
    Recently i bought a mixed pickle (brand name,Laziza)from the internet( i am not living in India)
    I couldn’t find the Multi paste so I bought this mixed pickle
    Are they the same thing? In the recipe i saw, they said to put the multipaste but would it be okay if i put mixed pickle?
    Thank you
    Am always enjoying watching your recipes!

    1. Hi Hyun,

      Mixed Pickle and Pickle Masala or paste are two different things. The pickle you bought is a ready to eat pickle. Pickle Masala or paste is a mixture used to make pickle at home.

  3. tried it out n its yummy—-thought it will stay for 3-4 days but everything got over the same day–too gud—best of luck to both of u—

  4. Hello Ladies…

    Another good one…will try this for sure…and Hetal speaking of CHUNDO how about a recipe for it.

    Thanks and keep up the good work.

    1. Hi Nilofar,

      Well…chundo is yummy, but it takes forever to make. My mom puts it in the sun for days and days and days. Will think about putting in our list :).

  5. Hello ladies, as usual, your recipes look wonderful and you do a marvelous presentation. But unfortunately, print friendly is not user friendly. (Doesn’t Print.) Also No recipe appears, is that meant to be?

    Thanks ever so much for your devotion to your webiste and us.

  6. Looks like a good recipe. I am always up for pickles.. especially if it doesn’t need sun-drying the recipe is a really good find! Will keep this in mind. Thanks! Cheers!

  7. wow! kasuri methi.. should love to try this.. what my mom does is dry roast 1/2 teaspoon of methi seeds to a bright red colour, crush them in mortar and pestle and add it at the end .. that gives a wonderful flavour too..

    1. One of my friend uses dry roasted methi powder, powdered mustard seeds and jaggery with chopped raw mangoes. It tastes GREAT! It cannot be stored for long. May be upto a week or two in the refrigerator is fine.

  8. Hi,
    Nice recipe. Will try your method soon. Just thought that i would share my version too:
    1 raw mango,2tsp red chilli powder (or to taste), 1/2 tsp hing,salt to taste, 1/2 tsp turmeric powder
    For tempering: 2 tbsps oil( sesame oil),2 tsps mustard seeds

    1) Peel & chop the mango into 1/2 inch pieces.
    2) Mix the mango,salt,red chilli powder,turmeric powder & hing.
    3) Heat oil,add in the mustard seeds. when they splutter add it to the mango mixture & mix well.
    4) Serves 4
    Note: This pickle will keep for a couple of days if refrigerated.


  9. Hetal & Anuja, i love anything if it is mango…This pickle recipe is very simple yet tasty. I will try soon.

    I love to watch your video. You guys are quite interesting and very friendly. Bye take care

  10. 2 questions –
    1) I bought dry kasuri methi from Indian stores but it seems to have sand in it! Any idea how it can be cleaned?

    2) When are the mangoes a bit cheaper in the US?


    1. Hi R,

      Wow! You should go return the methi to the store…that is unacceptable! But, if you want, you could take a sieve and try to shake out the sand (though there is no guarantee that you’ll get all of it out). In the US, Mexican mangoes are most common and they are in season from March through September. However, they reach peak flavor towards the end of the season.

      1. my suggestion is to soak kasuri methi in water for couple of minutes. (The sand will stay at bottom Hope it will help. I always soak before using it.

  11. Thank you guys for posting this recipe. I am a crazy fan of raw mangoes just like you. I’ll try this recipe today.

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