Mavinakayi Thokku ( Sweet and Sour Raw Mango Pickle)

Mango slicesI am bringing you one more tasty and spicy side dish. I prepare this dish using raw mangoes and some oil seeds. We, Kannadigas, call raw mango as Mavina Kayi in Kannada (India). In northern part of Karnataka, cultivation of oil seeds is predominant, I think, that is why people of northern Karnataka use more oil seeds in their cooking. Obviously I am one of them. More over, these oil seeds provide natural oil and proteins to the body. We get varieties of mangoes in summer season in India. Varieties of pickles can be prepared from raw mangoes, this dish is one of them. I prepare Mavinakayi thokku (pickle) in summer and preserve it for the whole year, yes you can store it for the whole year. I learnt it from my mother who is expert in preparing pickles. I modified it little bit accordingly. I prefer home made pickles rather than purchasing from market, home made pickles are more healthier and tastier. That is why I made it simple and easy for you. You can prepare and serve it with rotis, chapatis and spread it on sandwich as well. Once I tried it with pizza! because of nonavailability of tomato ketchup in my kitchen, the combination was good, kids enjoyed it. Let’s see the preparation of Mavina kayi thokku (sweet and sour raw mango pickle.


  • Raw mango – 2 (Medium size)
  • Ground nuts – 2 Table spoons (around 20 grams)
  • Sesame seeds/Til – 2 Table spoons
  • Dry coconut powder – 2 Table spoons (1/2 of a dry coconut)
  • Salt – 1 Table spoon (vary the measurement according to the taste)
  • Red Chilly Powder – 2-3 Table spoons (according to your taste)
  • Jaggery (crushed) – 50 grams (around 1 small cup )
  • Hing/Asafoetida – 1/2 Tea spoon
  • Turmeric/Haldi – 1 Tea spoon
  • Mustard seeds – 1 table spoon
  • Fenugreek seeds/Methi – 2 Tea spoon
  • Cumin seeds/Jeera – 2 Table spoons
  • Mustard oil – 50 ml


  • For this dish, first, you will have to prepare oggarane or tadka (tempering) as this dish requires totally cooled one.
  • Place a frying pan (kadhai) on medium heat. Pour mustard oil to it. Mustard oil takes a little bit more time to get heated. It may take 2-3 minutes to get heated, once it gets heated fully, add 1 tea spoon mustard seeds to it. Allow them to split completely, add 1/2 tea spoon of hing and 1/2 tea spoon of haldi to it and take out the kadhai from heat. Allow it to cool down completely. Meanwhile you can make preparation of other things.
  • Wash raw mangoes with plane water, clean them with a clean cloth. While doing so you should take care of the thing that there should not be a single drop of water or moisture on mangoes, otherwise the whole pickle may get spoiled.
  • Peel off the skin and slice them into small pieces as shown in the picture or you can grate them. Keep it in a big bowl.
  • Add salt, 1/2 table spoon turmeric powder (haldi), crushed jaggery, red chilly powder to it. Mix them well with the help of a spoon. Close the bowl with a lid and leave it to marinate.
  • Turmeric powder works as preservative in case of pickles, if you use little bit more turmeric powder, is also good for pickles.
  • When mango slices (or grated mango) are marinated with salt and jaggery, it will leave plenty of water by itself and gives a beautiful texture to the dish.
  • You will have to roast all the remaining ingredients separately.
  • Roast fenugreek seeds, ground nuts, sesame seeds separately and keep them separately.
  • Grind mustard seeds , Cumin seeds (without roasting) and roasted fenugreek seeds together. Add it to the marinated stuff.
  • Grind roasted groundnuts, sesame seeds and dry coconut together and add it to the marinated stuff.
  • Pour cooled oggarane (tadka) over the stuff and mix all the ingredients thoroughly.
  • You can taste it and if you need any alteration like variation in salt and chilly powder, you can add them. You can store it in a bottle.
  • Mavina kayi sweet and sour thokku is ready to serve.
  • You can serve it immediately or any time. Isn’t it easy!
  • Enjoy cooking.



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