Kairi ka takku or grated mango pickle is an easier and quicker version of the traditional mango pickle which takes lot of time and expertise to make. Takku is made with grated raw mango mixed with powdered spices like mustard, fennel, and fenugreek seeds. This grated mango pickle usually includes onions too but my mom makes it without onions. This is her summer special recipe of the kairi ka takku which she serves with hot rice, dal, and papad.

Sour raw mangoes give the best results for this recipe.  If the mangoes are not very sour, then you can add citric acid (nimbu ka sat). Choose firm mangoes and peel them before grating the mangoes.  Just like Raw Mango, you can also use grated white radish to make Muli ka takku.

Dry roast the masalas seperately for proper roasting and good flavour. Let the spices cool down completely before grinding them. You can roast and grind the spices in quantity and keep them refrigerated for future use too.

Since the masala has fenugreek and mustard seeds, it will taste slightly bitter when you make it but the bitterness will go away in 24-36 hours. You can keep the takku refrigerated for 2-3 weeks. Make sure to use a clean and dry spoon to serve the takku.  This takku tastes best with hot rice and dal. You can serve it as accompaniment to any Indian meal.

Ingredients

• 2 ½ cup/300gms raw mango peeled and grated
• 2 tbsp/25gms mustard seeds
• 1 tbsp fenugreek seeds (methi)
• 1 tbsp fennel seeds (saunf)
• ¼ tsp citric acid (Nimbu sat) (add only if the mango is not sour)
• 3 tbsp/ 50gms red chilli powder
• ¼ tsp turmeric
• 3 tbsp/50gms salt
• 1/4tsp asafetida (heeng)
• 1 cup/235ml oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• 2-3 dry red chillies broken

Recipe

Dry roast the fennel seeds and fenugreek seeds separately. Cool completely. Grind the mustard seeds, fennel seeds, and fenugreek seeds to fine powder. Add red chilli, turmeric, salt, and asafetida to this powder and mix well. Keep aside.

Heat oil and add dry red chillies, mustard seeds, and cumin seeds. Once the seeds pop, switch off the flame and let the oil cool down for 3-4 minutes. Add the masala powder and mix well. Add the grated mango and mix again. Cover and keep aside for 24-36 hours. Mix it occasionally. Once the pickle is done keep it refrigerated. Serve with rice or roti.