Mamidikaya Turumu Nilava Pachadi | Andhra Mango Thokku | Grated Mango Pickle

Mamidikaya Turumu Nilava Pachadi is Andhra-style grated mango pickle (Mango Thokku) that lasts for a year or more. This is because the grated mango is sun-dried and then pickled. Also the sun-drying intensifies the tangy taste of the raw mango and so this is a spicy tongue tickler of a pickle.

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Many people make Mango Thokku using fresh grated mango. In Andhra and Telangana, we pickle the grated mango in salt and turmeric to extract all the juice, and then separate the grated mango from its juices. This salted grated mango and the juice are then separately sun-dried till the grated mango is totally devoid of moisture and then we pickle it.

This process also make this Mamidikaya Turumu a Nilava Pachadi or a chutney that remains fresh for over an year. Do try it my way, and you can enjoy this spicy, tangy Andhra grated mango pickle all year around.

Do also try my recipes for Avakai | Avakaya and Magai. If you want an instant pickle, try Mamidikaya Menthi Mukkalu or Mamidikaya Ava Baddalu.

My recipes for pickles use weights instead of cup measure to be more accurate. As you gain experience in making pickles, you can actually eyeball the measures. My mother and grandma would be horrified at my precise method; they used to make by instinct. 🙂

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How to Make Mamidikaya Turumu Nilava Pachadi | Andhra Mango Thokku

Ingredients

1. Grated Mango – 1.5 kg
2. Turmeric – 1 tbsp
3. Salt – 1/2 Cup (~150 gms)
4. Roasted Fenugreek Powder – 1 tbsp (~12 gms)
5. Mustard Powder – 3 tbsp (~20 gms)
6. Red Chilli Powder – 150 gms
7. Sesame Oil – 350 ml
8. Tempering
   1. Mustard Seeds – 1 tbsp
   2. Red Chillies – 4 to 5
   3. Asafoetida – 1/4 tsp

Method to Make Mamidikaya Turumu Nilava Pachadi | Andhra Mango Thokku | Mavinikaya Thokku

1. Transfer the grated mango into a totally dry large steel vessel.
2. Add 1 tbsp turmeric and 1/4 cup salt.
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3. Mix well.
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4. Transfer into a totally dry, sterile glass bottle and close the lid.
5. Let the grated mango pickle in salt for 2 days. In this time, the juice will also separate from the mango.
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6. On the 3rd day, separate the mango and juice by squeezing all the juice from the grated mango.
   • Ensure your hands are completely dry. 
   • Take one fistful of grated mango and squeeze hard to ensure almost all moisture is extracted.
   • Place the grated mango in a separate plate.
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7. Spread the mango on a large plate, plastic sheet or cotton cloth and sun-dry till completely dry. It took me 10 hours on a 35C day. 
8. At the same time, transfer the juice into a wide mouthed vessel and let it sundry too.
9. Other Preparations (Just before you mix the pickle)
   1. Dry roast the methi seeds till they change colour.
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   2. Let them cool and then grind to a coarse powder.
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   3. Grind the mustard seeds to a coarse powder.
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10. Getting the Oil Ready
    1. In a large kadhai, heat the oil.
    2. Add 1 tbsp mustard seeds and wait till they splutter.
    3. Turn off the heat.
    4. Add 3-4 red chillies and asafoetida.
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    5. Let the oil cool a bit and add all the chilli powder. Mix well.
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    6. Let the oil cool to room temperature. Takes about 30 minutes.
11. Making the Mamidikaya Turumu
    1. Transfer the dried mango into a large vessel.
    2. Add the juice, fenugreek powder, mustard powder, and 1/4 cup salt.
    3. Mix well and set aside so that the juice is reabsorbed into the mango.
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    4. When the oil has reached room temperature, add to the mango and mix well.
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    5. Transfer the Mango Thokku to the glass bottle you used earlier.
    6. Seal the bottle and let the thokku pickle for two weeks.
12. Savouring the Mango Thokku
    • Mix with rice topped with sesame oil.
    • Serve with dosa.
    • Serve as a side to dahi rice.

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Recipe for Mamidikaya Turumu Nilava Pachadi | Mamidi Thokku

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Mamidikaya Turumu Nilava Pachadi | Andhra Mango Thokku | Mavinikaya Thokku

Aruna

Mamidikaya Turumu Nilava Pachadi is Andhra-style grated mango pickle or Mango Thokku. In this version, the grated mango is sun-dried and so this version of Mango Thokku lasts for more than a year.

5 from 1 vote

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Prep Time 2 days d

Cook Time 45 minutes mins

Total Time 2 days d 45 minutes mins

Course Pickle

Cuisine Andhra, Indian, Karnataka, South Indian, Tamil Nadu, Telangana

Equipment

• Large Steel Vessel
• Large Kadhai
• 3 Ltr Glass or Ceramic Bottle
• Steel Spatula

Ingredients

  

• 1.5 kg Grated Mango See notes
• 1 tbsp Turmeric
• 1/2 Cup Salt ~150 gms
• 1 tbsp Roasted Fenugreek Powder ~12 gms
• 3 tbsp Mustard Powder ~20 gms
• 150 gms Red Chilli Powder
• 350 ml Sesame Oil

Tempering

• 1 tbsp Mustard Seeds
• 4 to 5 Red Chillies
• 1/4 tsp Asafoetida

Instructions

 

Getting the Mango Ready

• In a large and completely dry steel vessel, mix together the grated mango, 1 tbsp turmeric and 1/4 cup salt.
• Transfer this mix into a completely dry and sterile glass or ceramic bottle, and close the lid.
• Let the grated mango pickle in salt for 2 days. In this time, the juice will also separate from the mango.
• On the 3rd day morning, squeeze all the juice from the grated mango and set aside.
• Spread the grated mango on a large plate, plastic sheet or cotton cloth and sun-dry till completely dry. My mango dried completely in about 10 hours on a 35C day.
• At the same time, transfer the juice into a wide mouthed vessel and let it sundry along with the mango.

Other Preparations (Just before you mix the pickle)

• Dry roast the methi seeds till they change colour.
• Let them cool and then grind to a coarse powder.
• Grind the mustard seeds to a coarse powder.

Getting the Oil Ready

• In a large kadhai, heat the oil.
• Add 1 tbsp mustard seeds and wait till they splutter.
• Turn off the heat, and then add 3-4 red chillies and asafoetida.
• Let the oil cool a bit and then add all the chilli powder. Mix well.
• Let the oil-chilli powder cool to room temperature. Takes about 30 to 45 minutes.

Making the Mamidikaya Turumu

• Transfer the dried mango into a large vessel.
• Add the juice, fenugreek powder, mustard powder, and 1/4 cup salt.
• Mix well and set aside so that the juice is reabsorbed into the mango.
• When the oil has reached room temperature, add to the mango and mix well.
• Transfer the Mango Thokku to the glass bottle you used earlier.
• Seal the bottle and let the thokku pickle for two weeks.

Notes

Savouring the Mango Thokku

• Mix with rice topped with sesame oil.
• Serve with dosa.
• Serve as a side to dahi rice.

Tips for choosing mangoes for this pickle.

• Choose large, very firm, dark green mangoes.
• If the mangoes are soft or juicy to start with, then the mango pickle will spoil because of excess moisture.
• 2 kgs of whole mango yields about 1.4 kg to 1.6 kg grated mango.

Keyword Mamidi Thokku, Mamidikaya Turumu Nilava Pachadi, Mamidikaya Turumu Pachadi, Manga Thokku, Mango Thokku, Mavinakayi Thokku

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!