RAW MANGO PICKLE/ कैरीचा तक्कु

 

KAIRI CHA TAKKU is a very popular Maharashtrian relish recipe It is the easiest pickle I have ever made . It is very quick and easy to make yet taste so delicious. This relish recipe is sweet, tangy, spicy and absolutely delicious. Its one of my favorite seasonal condiments. This condiment is very versatile and there are many versions of this takku recipe. I am sharing my family recipe which is a perfect balance of sweet, spicy, sour flavors. This raw mango relish recipe is pretty easy. Basically, all you have to do is grate raw mango, add the spices and the tempering and combine it well.

People await summers for it brings along alphonso mangoes, but I look forward to this warm season as it also brings along tart raw mangoes. Oh how I love adding these  to my salads, chaat especially bhel, mock tail,  daal (lentils) and rice. I am literally drooling  at this very moment and at the same time relishing a spoonful of my favorite summer recipe kairi cha takku (raw mango pickle). So do try this recipe this summer.

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📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/jKU_TKc8wdI?feature=share

INGREDIENTS : 

For The Takku ( Pickle) -

1 Big size Raw Mango, grated

1-2 tablespoon Jaggery ( see notes )

1 tablespoon Red Chili  Powder 

1 tablespoon Kashmiri Red Chilli Powder ( optional )( see notes ) 

Salt to taste 

1 Onion, finely chopped/ grated ( optional )

For tempering / तडका -

2 tablspoon Vegetable Oil 

1 teaspoon Mustard Seeds 

1 teaspoon Cumin Seeds 

1/2 teaspoon Asafoetida

1/2 teaspoon Turmeric Powder 

METHOD :

STEP 1 - Start by thoroughly washing the raw mango. Pat dry it with a kitchen towel . 

STEP 2 - Peel raw mango.

Grate with a thick grater.

STEP 3 - Next , take a big bowl and add the grated mango, jaggery and both the chilli powder  and salt to the raw mango. 

STEP 4 - Mix everything very well , cover it and keep aside for 10-15 minutes.

STEP 5 - After some time , the jaggary will melt completely and release moisture.

STEP 6 - Meanwhile heat oil in a pan, add mustard seeds, cumin seeds and let them crackle. 

STEP 7 - Once they crackle, swtich off the flame.

STEP 8 -  Add asafoetida, turmeric powder and saute it for a few seconds. 

STEP 9 - Let the above tempering cool down. 

Once it is cooled, pour it over the raw mango mixture. ( see notes ) Mix everything well so the flavors of the tempering are well infused in the pickle.

STEP 10 - Your delicious, tangy mango pickle is ready to serve immediately.

STEP 11 - Transfer the takku to a glass jar and store it in a refrigerator up to 20 days.   

I love having this takku with roti (Indian flatbread ) or on the side of steamed rice and dal Or have it with paratha.

NOTES : * Try to choose sour firm raw mangoes.

* The quantity of jaggary depends on the sourness of the raw mangoes and your taste preference . You may need 1/4 to 1/2 cup jaggary.

* I have jaggery powder so I added, but you can use regular grated jaggery.

* Addition of kashmiri chili powder gives a very beautiful red colour to the takku. But if it is not available then can use only the normal red chili powder.

* You can add 1 grated / finely chopped onion to this recipe. 

* Onions reduce the shelf life of the Takku.  So if you add onions to it make sure you consume it within 3 days.

* If you are going to add onion, add it in STEP - 8, before adding the tadka. 

* Feel free to adjust the quantity of chili powder based on your spice tolerance.

* Some people add roasted fenugreek powder but in authentic recipe we don't use it so I haven’t used fenugreek powder.

* Make sure you let the raw mango, jaggery, salt and red chilli powder mixture sit for while and only add the tempering when it reaches room temperature to avoid crystallization of jaggery.

* Use a clean sterile jar to store the relish.