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Raw Mango Takku Recipe

Raw Mango Takku Recipe
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Raw Mango Takku Recipe

By Uma Abhyankar May 9, 2019

Takku is a special kind of pickle made with raw mango or kairi. It is very flavorful and has a mixture of spicy, sweet and sour taste. Prepared in just a few minutes, it is a delicious pickle and accompaniment for roti/chapati. It will stay good for a few weeks when stored in the refrigerator.

Ingredients

  • Raw mango (Kairi) - 1 cup
  • Fenugreek seeds - 1/2 tsp
  • Mustard seeds, skinned and split - 1/2 tsp
  • Salt - about 1 tsp or to taste
  • Red chili powder - 1 tsp or to taste
  • Jaggery (gud) - 1 tbsp
  • Oil - 1 & 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Aasafoetida (Hing) - 1/2 tsp
  • Turmeric Powder - 1/4 tsp

Instructions

  1. Heat just a few drops of oil in a small pan / wok.
  2. Add the fenugreek seeds and stir fry till they become reddish brown in color.
  3. Turn off the heat and allow to cool.
  4. To the cooled fenugreek seeds, add the skinned mustard seeds and grind everything together to a powder.
  5. Add this powder to the grated raw mango.
  6. Also add salt (about 1 tsp or by taste; but add enough according to the sourness of the raw mango as this salt will act as a preservative too), red chili powder and jaggery.
  7. Mix everything nicely so that the jaggery dissolves.
  8. Heat 1 & 1/2 tsp oil and add mustard seeds.
  9. After the mustard seeds splutter, turn off the heat and add asafoetida (hing) and turmeric powder.
  10. Allow this seasoning to cool and then add it to the raw mango mixture.
  11. Store it in the refrigerator for a few weeks.
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This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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