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You are here: Home / Pickles / Kairi Cha Takku Recipe I How to Make Kairi Takku I Grated Raw Mango Pickle

Kairi Cha Takku Recipe I How to Make Kairi Takku I Grated Raw Mango Pickle

2019-07-05 by Anjana Chaturvedi

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Kairi cha takku- A very quick ,easy and Instant grated raw mango and jaggary pickle- No cook recipe

kairi cha takku is a very popular Maharashtrian pickle. It is the easiest pickle I have ever made . It is very quick and easy to make yet taste so delicious.

Pickle making is an art . If you want to make large quantity of yearly stock then you have to be particular about so many things to make a perfect pickle SO it can last an whole year. It start with selecting the right vegetable,washing and wiping it well to remove all the moisture .A slight moisture can ruin the pickle. Then the selection and roasting or sun drying the spices to remove the moisture is also important .

The quantity of salt to be added in the pickle is the most important factor , as too much and too less salt both can effect the shelf life ,the taste and texture of the pickle.

I always make so many yearly and Seasonal pickles every year and every time the pickles turn out awesome . My mom and grandmom both are culinary experts and makes amazing pickles of so many varieties so I may have also inherited their passion of pickling 🙂

This year I learned this super easy and so quick to make kairi cha takku pickle from a Maharashtrian friend of mine. It was so delicious that we finished the jar in just 2 days . Every one in my family just loved it . This Kairi cha takku goes well with paratha ,roti daal rice , mathri ,snack every thing. I have it like chutney with Aloo pakoda .

How To Make Kairi Chi Takku

Peel raw mango and grate with a thick grater. In a bowl add the grated raw mango, grated jaggary , kashmiri chili powder ,roasted fenugreek powder and salt and mix well.

Heat 1.5 tsp cooking oil in a pan and add mustard seeds and asafoetida . Add the tempering in the grated mango mix and stir well. Now mix it  and your delicious tangy mango pickle is ready to serve immediately.

This pickle easily stays well for a month in the refrigerator and for 2-3 days at room temperature. Serve with roti, paratha ,rice or as a dip with any snack of your choice .

Do Try these easy and quick pickle recipe-

  • Aam ka Sookha Achar
  • Athela Mircha/ Raita Mircha
  • Instant mango pickle
  • Kathal Ka Achar
  • Grape Pickle
  • Amla Thokku

kairi cha takku

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kairi chi takku
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5 from 2 votes

Kairi Cha Takku

Kairi Cha Takku- A very quick ,easy and Instant raw mango and jaggary pickle/ relish 
Prep Time10 minutes mins
Cook Time2 minutes mins
Total Time12 minutes mins
Course: Chutney /Dips, Pickles/Achar, Side Dish, Tiffin recipes, Travel Food
Cuisine: Maharashtrian Cuisine
Keyword: grated raw mango pickle, kairi, kairi cha takku, Mango, mango pickle
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Raw Mango/ Kairi/ Kachcha Aam grated
  • 1/3 cup Jaggary/ Gur * Grated
  • 1.5 tbsp Kashmiri chili powder
  • 1/2 tsp Red Chili Powder
  • 1/6 tsp Roasted Fenugreek powder
  • 1 tsp Salt
  • 1.5 tsp Cooking oil
  • 3/4 tsp Mustard Seeds/ Rai
  • Pinch Asafoetida/ Hing

Instructions

  • Wash and then wipe the raw mango and then peel it.
  • Grate the peeled raw mango using a thick grater.
  • Take a big bowl and add the grated mango,grated jaggary, chili powder,kashmirri chili, salt, roasted fenugreek powder and mix well.
  • After some time the jaggary will melt completely and release moisture.
  • Now heat oil in a small pan and add the mustard seeds. when seeds start to crackle switch off the heat and add asafoetida in the oil.
  • Now pour this tempering in the pickle and mix.
  • let it cool down completely then store it in a sterlized galss jar.
  • Keep it refrigerated for a long shelf life. It stays well for 2-3 days at room temperature and for a month in the refrigerator.
  • Serve with paratha,roti rice or as a dip with snacks

Notes

Notes-
  • Try to choose sour firm raw mangoes.
  • The quantity of jaggary depends on the sourness of the raw mangoes and your taste preference . You may need 1/4 to 1/2 cup jaggary.
  • Addition of kashmiri chili powder gives a very beautiful red colour to the takku. But if it is not available then can use only the normal red chili powder,but add some turmeric powder in the tempering to enhance the colour.
  • You can also add some chopped green chilies in it .

 

Filed Under: Chutnies /Dips, Pickles, Summer special Tagged With: aam, chutney, grated, Indian, instant, kachcha, kairi, Mango, no cook, no cook recipe, No onion garlic recipe, Pickle, raw, takku, Vegan, vegetarian

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Comments

  1. Rasika Rahul says

    2020-03-31 at

    I always follow your recipes, all the recipes are amazing and thanks a lot for sharing such interesting recipes, keep sharing, I’m inspiring by You

5 from 2 votes (2 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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