Peel off the mango and scrape them in to thin slices. Alternatively you can grate the mango too.

In a dry storage jar add a layer of mango slices and a layer of salt. Continue doing like this till the mango slices are over. Cover the jar with lid and let it sit for a day.

Next day the salt would have diluted, using a dry spoon remove the mango slices from salt water. Keep it aside.

Add mustard seeds and red chillies in to mixer jar and grind them coarsely. Now include the mango slices and grind together in to coarse paste. Use the salt water from above step for grinding.

Mango Thokku is ready. Store it in a dry, airtight container and start using this thokku instantly with curd rice, idli or dosa.

Roasting ingredients is not at all required for this kind of pickle.

Resting the mango slices with salt in storage jar makes the mango soft and absorbs the salt well.

Do not try to grind all the ingredients together. Mustard seeds may not get powdered with mango slices. So I recommend first dry grinding red chillies with mustard seeds, then including mango.

I like coarse ground mango thokku, you can grind finely if you prefer.

It can stay well for a month or two depending on how you use.