Summer means an abundance of raw mangoes in the market. From refreshing drinks to instant pickles, there are plenty of ways to enjoy them.
However, if you are tired of the same old pickle or aam panna recipes
and looking for a fresh way to enjoy raw mangoes, then this simple Maharashtrian dish—Kairi (raw mango) takku—is exactly what you need.
Bursting with tangy, spicy flavours, it’s a quick, no-fuss side that will transform your summer meals. Just a handful of ingredients and a few simple steps bring this vibrant, traditional chutney to life.
Also Read: 5 Traditional South Indian Dishes To Beat The Summer Heat Naturally
What You’ll Need
- 1 large raw mango (grated)
- 1 medium onion (grated)
- A pinch of asafoetida (hing)
- Red chilli powder
- Turmeric powder
- Cumin seeds
- Mustard seeds
- A little sugar
- Pickle masala
- Salt to taste
How to Make Raw Mango Takku
Start by mixing grated raw mango and grated onion in a bowl. Add turmeric, red chilli powder, pickle masala, salt, and a small pinch of sugar. Mix everything well until combined.
Next, prepare a tempering. Heat oil in a pan, add mustard seeds and cumin seeds, and let them crackle. Pour this hot tempering over the mango mixture.
Give it a final mix, and your tangy, spicy raw mango takku is ready to serve.
Easy to make and packed with tangy, spicy flavours, this dish pairs perfectly with regular home-cooked food.
