Mango Ginger Tokku Recipe | Traditional South Indian Kukku shunti/ Maangai Inji Thokku

Mango Ginger Tokku (Maangai Inji Thokku) is a traditional South Indian condiment made with mango ginger, lemon juice or tamarind, spices, and gingelly oil. This spicy, tangy tokku pairs beautifully with curd rice, dosa, idli, and chapati. This homemade tokku is both flavorful and digestive.

What is Mango Ginger?

Mango ginger (Curcuma amada) is a unique root that looks like ginger but smells and tastes like raw mango. It is commonly used in South Indian pickles, tokku, and chutneys. Mango ginger is known for its digestive, anti-inflammatory, and cooling properties, making it ideal for summer recipes. This is called as Kukku shunti in tulu which literally translates Mango (kukku) ginger (shunti).

What is Tokku?

Tokku is a thick Tamil-style relish prepared by slow-cooking grated vegetables or fruits with tamarind, spices, and sesame oil until glossy and oil-separated. Unlike instant chutneys, tokku has a longer shelf life and deeper flavor.

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

Mango ginger – 250 g 

Lemon Juice – of one medium lemon (1-2 tbsp) 

Turmeric powder – ½ tsp

Red chilli powder – 2 to 3 tsp (adjust to taste)

Salt – as needed

Gingelly oil (sesame oil) – ¼ cup, you can use choice of cooking oil

Mustard seeds – 3 tsp

Fenugreek seeds – 1 tsp

Asafoetida (hing) – a pinch

Curry leaves - 2 sprigs (Washed & dried)

Method:

• Wash, peel, and finely grate the mango ginger. Set aside. You can use without peeling too (that works)
• Heat a heavy-bottomed pan over medium heat. Dry roast the fenugreek seeds until they turn golden brown, taking care not to burn them. Transfer to a bowl.
• Using the same pan, dry roast 2 teaspoons of mustard seeds until they begin to crackle. Transfer to the same bowl which has fenugreek. Allow cooling.
• Once the roasted seeds have cooled completely, grind them into a fine powder using a dry mixer jar.
• Heat gingelly (or any cooking oil you use) oil in the same pan used to roast the fenugreek & mustard. Add remaining mustard seeds (1 tsp) and allow them to splutter. Add asafoetida and cleaned & dried curry leaves.
• Add grated mango ginger and turmeric powder. Sauté on medium flame for 5–7 minutes until the raw smell disappears.
• Pour in the lemon juice. Add salt and red chilli powder. Mix well and cook on low flame.
• Cook the mixture for 10-15 minutes, stirring frequently, until it thickens and oil separates at the sides.
• Add powdered fenugreek seeds . Mix well and cook for another 2–3 minutes.
• Turn off the heat and allow the tokku to cool completely before storing in a clean glass jar..
• Mango ginger tokku tastes best with curd rice or plain rice with ghee, Dosa, chapathi…

Notes:

• Store in a clean, dry glass jar
• Always use a dry spoon
• Refrigerate for up to 2–3 months
• A layer of oil on top helps preserve freshness
• Tamarind can be used instead of lemon juice
• Optionally you can add jaggery to balance the tanginess. I didn’t use jaggery.