Mango Thokku | Mavinakayi Thokku
During mango season, Mavinakayi Thokku is a must-have in many households. This delicious and tangy pickle is easy to prepare and can be stored for 2 to 3 months in the refrigerator, making it a perfect accompaniment to roti, chapati, or hot rice.
Benefits of Raw Mango:
As highlighted in an article by Abhay Kumar in Deccan Herald, consuming one or two tender mangoes (before the seed fully forms) with salt and honey is an effective remedy for diarrhea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion, and constipation.
Additionally, raw mango offers numerous health benefits:
Enhances blood vessel elasticity and supports new cell formation.
Aids iron absorption and prevents sodium chloride and iron loss due to excessive sweating in summer.
Helps quench thirst and tones the body to withstand extreme heat.
The peeled fruit can be applied to the eyes to relieve burning sensations caused by sun glare.
However, consuming mangoes in excess may lead to throat irritation and indigestion, so moderation is key—one mango a day is sufficient.
Now, let’s get ready to enjoy the irresistible taste of homemade Mavinakayi Thokku!

Ingredients:

• 3 firm green mango or
• around 1.25 cup of grated green mango
• 1 tsp roasted menthya powder/ fenugreek seeds powder
• 1 tsp jeera powder
• 1/2 tsp turmeric powder
• 2 tbsp salt
• 1.5 tbsp red chilli powder
• depends on the sourness of the mango, more the sour you have to add more salt and chilli powder. so add accordingly.

Method:

1. Wash the raw mango thoroughly and pat it dry with a towel.
2. Grate the mango as shown in the video and transfer it to a clean, dry bowl.
3. Add all the required ingredients to the grated mango and mix well. Ensure you use a dry spoon.
4. Take the desired amount of thokku and prepare a seasoning by tempering mustard seeds and hing (asafoetida) in hot oil. Mix this into the thokku.
5. Store the thokku in a clean, dry glass container. Refrigerate it to extend its shelf life—it can last for months!