Name: Grated Mango Pickle Recipe | Andhra Mango Thokku
Prep time: 20 min
Total time: 20 min
Ingredients: Raw mangoes – 4 No./ 4 cups; Fenugreek seeds – 2 tbsp.; Mustard seeds – 2 ¾ tbsp.; Crystal salt – 2 tbsp.; Oil – 1 cup; Dry red chillies – 3 No.; Garlic cloves – 3-4 tbsp.; Turmeric powder – ¼ tbsp.; Red chilli powder – 1 cup

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Grated Mango Pickle Recipe made with tangy green mangoes is one of the staple condiments of South India. Learn how to make Andhra Mango Thokku Recipe within minutes with our step by step image instructions along with essential tips and a video.

In Andhra when you utter the name of the recipe “Mamidikaya Turumu Pachadi “ one can feel mouth-watering. It is not only easy to make but also delicious. People love to eat their first lump of rice mixed with Andhra mango thokku and ghee. I have even observed people love to eat with mudda pappu recipe.

People make this recipe in two variants with almost the same ingredients. If we are planning to consume this pickle within a month or two can grate and directly make this recipe within minutes. If you are planning to make niluva pachadi which lasts over a year should dry grated mango under the sun.

Most of the time we make use of branded Mango pickle spice powder to save time but I recommend making our fenugreek-mustard powder by dry roasting them on low flame till we get a nice aroma and then grinding them to soft powder.

Many of us make use of branded iodine salt as we got habitat to them but most of them are multi filtered before making non-sticky salt grains. So it’s a good idea to use crystal salt, we make powder of them and add them adequately as they are less salty when compared to iodine salt. (Note: adjust as per your taste).

Contents

Tips to make perfect Grated Mango Pickle Recipe | Andhra Mango Thokku:

Grate mangoes with maximum size grater hole to give eye compelling mango grate while eating with hot rice.
Always roast fenugreek and mustard seeds on low flame to give perfect flavour.
Instead of adding iodized salt, adding crystal salt gives a nice taste so make soft powder of crystal salt. Grinding crystal salt will also make your mixer grinder blades sharp.
As we are making this recipe in small quantities we need not worry about shelf life, if you need more than 3-month shelf life, then put grated mangoes under the fan so that we can make use of the dried grate.

Don’t miss below amazing recipes:

Andhra Avakaya Pachadi,

Cauliflower pickle,

Sun dried tomato pickle,

Prawns pickle and

Chicken Pickle.

Grated Mango Pickle Recipe | Andhra Mango Thokku

Grated Mango Pickle Recipe made with tangy green mangoes is one of the staple condiments of South India.

Course Pickle

Cuisine Andhra

Keyword Andhra Mango Thokku, Grated Mango Pickle Recipe

Prep Time 20 minutes

Total Time 20 minutes

Servings 1 Small Jar

Author Uppada Lakshmi

Ingredients

Raw mangoes – 4 No./ 4 cups
Fenugreek seeds – 2 tbsp.
Mustard seeds – 2 ¾ tbsp.
Crystal salt – 2 tbsp.
Oil – 1 cup
Dry red chillies – 3 No.
Garlic cloves – 3-4 tbsp.
Turmeric powder – ¼ tbsp.
Red chilli powder – 1 cup

Instructions

Using a large-holed grater, grate mangoes either with skin or without. (When we have thick skin, they might have a bitter taste, most of them avoid skin).
Either we can use the grate immediately or dry them under the fan and then transfer them into a wide vessel.
Meanwhile, dry roast fenugreek seeds and mustard seeds on low flame till moisture are evaporated.
Once cooled, make a soft powder of them and keep them aside.
Preparing grated mango pickle recipe temper:
Add oil in a pan (especially sesame seed or peanut oil and put mustard seeds, garlic cloves and dry red chillies.
Fry on low flame and keep aside to cool. (We can even add asafetida and a few curry leaves.
Sprinkle fenugreek-mustard seeds powder, red chilli powder, turmeric powder and salt.
Mix all ingredients and pour temper. Mix well and close the lid.