Paati’s Maanga Thokku (Grandmom’s grated mango pickle)

Everything you have ever wanted, is sitting on the other side of fear. (1)

‘Paati’ as we call our grandmoms are an embodiment of unconditional love. Surprising you with homemade fudge on your birthday, making the most flavourful rasam when you are home for for a meal, giving you a tight hug just when you need it and lending her lap when you cant find a pillow to sleep. These are things we take for granted with every grandmom and mine is no different.

Summers don’t go by without her making pickles for the entire family and this year I made sure to recreate her Maanga Thokku or grated raw mango pickle. While, this turned out to be a super hit, I still love her pickle made with lots and lots of love.

Here’s what you need:


  • Raw Mangoes (sour ones) – 1 Kg, grated (roughly 6-7 cups)
  • Asafoetida powdered – 3 tsp
  • Jaggery powdered – 2 tsp
  • Turmeric powder-  2 tsp
  • Salt – this depends on how sour your mangoes are.
  • Red chilly powder – 1 cup or less depending on how spicy you want it
  • Sesame oil – 2 cups
  • Roasted fenugreek seeds – 1.5 tsp (make sure to roast it to a dark brown colour and powder it)
  • Mustard seeds – 3 tbsp


  • Before you start making the pickle, make sure  the  containers you’re using to store the pickle are cleaned and sun dried to avoid any moisture
  • Clean the mangoes well, peel skin and grate to long strands
  • Heat sesame oil in a wok/kadai and temper mustard seeds, asafoetida and turmeric. Make sure the oil isn’t too hot, else the turmeric will change colour
  • Add the grated raw mangoes, salt and sauté till it softens. You will notice water releasing as the mangoes are getting cooked.
  • Add the red chilly powder and continue to sauté until you see oil oozing out from all sides of the wok.


  • Once you see oil floating on top of the pickle,add the powdered fenugreek seed powder and powdered jaggery.
  • Jaggery helps balance the tart and spice in the pickle.
  • Mix well and turn off stove. Allow to cool for a good 5-6 hours and store in a clean, airtight glass  bottle  or ceramic jar.
  • Allow the pickle to settle down for a day. Ideally, the oil should float above the pickle for an inch. This gives pickle a longer shelf life.
  • Store  in a refrigerator and enjoy the mango pickle through the year!


  1. I used raw mangoes available locally which were very sour. Make sure to taste the mango before you make the pickle.
  2. The pickle once made will appear to be high on salt content and spice levels. Give it a day or two to settle down and then start using
  3. If you need to add extra oil once the pickle is made, make sure to always heat the sesame oil, cool it and then add it over the pickle.
  4. Make sure to roast the fenugreek seeds with very less oil to a dark brown colour. If the fenugreek seeds are not roasted well, the pickle may end up with a bitter taste.

I do culinary workshops in various cities in India and overseas. There is one coming up in Chennai, on Sun, May 7th. Details here:



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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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