(An easy sweet-sour-spicy side dish made with raw mangoes)

Are you looking for a side dish to tantalise your taste buds? This raw mango takku would be a perfect fit! This sweet, sour, and spicy dish will make you love raw mangoes even more! It complements chapati, roti, rice, bread, and just about anything else!

RECIPE VIDEO

Ingredients

For the takku -

• 2 totapuri raw mangoes (तोतापुरी कैरी)

• 1 cup jaggery powder (पाउडर गुड़ / गूळ पावडर)

• 3 tbsp Kashmiri red chilli powder (कश्मीरी लाल मिर्च पाउडर / कशिमरी लाल मिरचीची पावडर)

• 1/4 tsp fenugreek seeds (मेथी दाना / मेथी दाणा)

• 1/4 tbsp salt as per taste (नमक / मीठ)

For the tempering -

• 5 tbsp oil (तेल)

• 2 tsp mustard seeds (राई / मोहरी)

• 1/2 tsp turmeric powder (हल्दी / हळद)

  Method

• Wash raw mangoes thoroughly. Remove the sticky substance (if any) on their skin properly.

• Soak the raw mangoes in water for 20-25 minutes. Remove them from the water and pat dry using a dry cloth or kitchen paper towel.

• Peel the skin of the raw mangoes using a peeler. Grate them using the large holes on the grater. Keep aside.

• Dry roast the fenugreek seeds on low flame till they start spluttering. The seeds will start turning dark brown. Turn off the heat. Let the seeds cool down and then crush them using a small pestle and mortar.

• Add salt, roasted fenugreek powder, Kashmiri red chilli powder, and jaggery powder to the grated raw mangoes and mix everything gently. Set this mixture aside for 10-15 minutes. The raw mangoes will release a lot of moisture. The jaggery will slowly melt in this released water.

• Meanwhile, heat oil on a low flame in a small tadka pan. When the oil becomes hot, add mustard seeds. Let the mustard seeds splutter. Then add turmeric powder. Turn off the heat immediately. Be careful not to burn the turmeric powder. Cool down this tempering and then pour it over the raw mango mixture. Mix well.

• Transfer the Takku to a glass/steel jar and store it in the refrigerator.

  
  RAW MANGO TAKKU IS READY TO BE SERVED!!

Notes -

• The amount of jaggery used depends upon the tartness of the raw mangoes. If the raw mangoes are very tart, use more jaggery.

• You can make this Takku with the regular kairi (small one) too. However, you will need more jaggery to balance out the tartness of these raw mangoes.

• Kashmiri red chilli powder imparts a lovely red colour to this dish. Feel free to use the regular chilli powder, if you don’t have Kashmiri powder. Add less than 3 tablespoons if you don’t want the Takku too spicy.

• This Takku can be stored in an airtight glass container in the refrigerator for a month.

• Grated onion can be added to this takku along with the raw mangoes. However, this Takku cannot be stored in the refrigerator for more than 1-2 days.

• This recipe uses a little more oil than usual. However, it is supposed to be consumed in small quantities only. So, the oil intake should not be a major concern.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.