Uma's Kitchen

  • Home
  • Recipes
    • Snacks
    • Soups
    • Breads
    • Rice
    • Veggies
    • Lentils
    • Dosas
    • Salads
    • Dessert
  • Specialities
    • Drinks
    • Left-over-food recipes
    • Pickels/Chutneys
    • Spices
  • Collections
    • Video Recipes
    • Maharashtrian
    • North Indian
    • South Indian
    • Diwali
    • Chaat
  • Videos
  • More
    • Search
    • Marathi Blog
    • Blog
    • About
  • मराठी
  • हिन्दी

Grated Raw Mango Chutney (Takku) Recipe

Grated Raw Mango Chutney (Takku) Recipe
Print

Grated Raw Mango Chutney (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.
  • Facebook
  • Twitter
  • Google Plus
  • Pinterest

You may also like

View Recipe

Instant Sweet Chutney Recipe

30 min
View Recipe

Carrot Chutney Recipe

30 min
View Recipe

Raw Mango Chutney Recipe

30 min

Post navigation

← Crispy Sesame Seeds Chikki Recipe
Poha Vada Recipe →

Popular

Mixed Vegetable Paratha Recipe

Instant Dhokla (Steamed gram flour dumplings)

Puran Poli Recipe

Samosa Recipe

Idli Recipe

About Author Uma Abhyankar View all posts

About

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.

Archives

  • February 2024
  • April 2023
  • July 2022
  • April 2022
  • January 2022
  • October 2021
  • March 2021
  • November 2020
  • October 2020
  • July 2019
  • May 2019
  • January 2019
  • February 2018
  • December 2017
  • October 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • November 2013

Menu

  • Home
  • Snacks
  • Veggies
  • Breads
  • Dessert
  • Marathi
  • About

Recent Posts

  • Satori Recipe
  • Instant Sweet Chutney Recipe
  • Dinda Recipe
  • Moong Ladoo Recipe
  • Carrot Chutney Recipe
© 2018 Uma Abhyankar. All Rights Reserved.