Raw Mango Relish | Kairicha Takku

May 31, 2022Niketa
Raw Mango Relish

Prep time: 5 minutes

Cook time: 10 minutes

Serves:

Raw Mango Relish aka Kairicha Takku is a popular Maharashtrian relish recipe. This relish recipe is sweet, tangy, spicy and absolutely delicious. Its one of my favorite seasonal condiments that I have grown up eating. Serve it with hot rotis, ghee rice, slather it on a toast or add a spoonful to your salads. This condiment is very versatile.

There are many versions of this takku recipe. I am sharing my family recipe which is a perfect balance of sweet, spicy, sour flavors. This raw mango relish recipe is pretty easy. Basically, all you have to do is grate raw mango, add the spices and the tempering and combine it well.

Raw Mango Relish

Ingredients you will need to make Instant Raw Mango Pickle

  • Raw mango: Raw mango is basically an unripe mango. It’s sour in taste and makes a perfect star ingredient for a relish.
  • Oil: I have used vegetable oil for the tempering. Alternatively, you can use any neutral tasting oil
  • Jaggery: Jaggery adds the sweetness and balances out the tartness from the raw mangoes.
  • Fenugreek Powder: Addition of freshly pounded fenugreek powder to the relish brings out the sweetness and depth of flavor to this relish. I love to use freshly roasted fenugreek seeds to make a powder.
  • Red Chili Powder: Red chili powder adds heat and beautiful red color to the relish. It certainly compliments to the sweetness from the jaggery.
  • Spices & Seeds : Mustard Seeds, turmeric powder, asafotedia are a quintessential seeds and spices that add tons of flavor to the tempering.

How to Serve Raw Mango Relish:

Here a few ways to enjoy this relish

  • Serve it as a side with hot roti or steamed ghee rice.
  • Slather on a ghee toast
  • Spice up your salads
  • Add it to your sandwiches or burgers
  • Dress up your dips by adding it to cream cheese

How long does this Relish last?

This relish recipe makes a small batch (about a cup). It will last around 20 days in the refrigerator. Make sure you store the relish in an air tight container or glass jar. It’s hard not to put it on all the things, you probably will like we do.

Tips to make Relish:

  • Make sure you choose a firm raw mango. Make sure you make the relish within 2 days of buying the raw mangoes. Allowing them to sit in your fruit basket for long will make them sweet in taste rather than tangy.
  • Add a good quality Kashmiri red chili powder as it gives a beautiful color and less heat. Feel free to adjust the quantity of chili powder based on your spice tolerance
  • Make sure you let the raw mango, jaggery, salt and fenugreek mixture sit for while and only add the tempering when it reaches room temperature to avoid crystallization of jaggery.
  • Use a clean sterile jar to store the relish.

Variations:

You can add grated onion, peanut powder and cumin seeds to this recipe. I have skipped adding onions for a longer shelf-life.

Raw Mango Relish
Here are some more summer recipes to try:

Tofu Satay

Apple walnut

Schezwan Sauce

Coconut Cooler

Print Recipe

Raw Mango Relish (Kairicha Takku)

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes

    Kairicha Takku is the most traditional & popular relish recipe made in Marathi, Indian household during the summer. It is made with raw mangoes and is sweet, spicy and tangy in taste. It has a tart flavor from the raw mangoes which is perfectly balanced by the jaggery and spices.

    Ingredients

    For the Takku (pickle)

    • 1 cup Raw Mango , Grated
    • 1/2 cup Jaggery
    • 3 tsp Red Chili Powder
    • 1 tsp Salt
    • 1/4 tsp Fenugreek Powder

    For Tempering

    • 2 tbsp Vegetable Oil
    • 2 tsp Mustard Seeds
    • 1 tsp Asafoetida
    • 1/4 tsp Turmeric Powder

    Method

    • 1)

      Start by thoroughly washing raw mango. Pat dry it with kitchen towel peel the skin, grate and set aside.

    • 2)

      Next add jaggery to the raw mango. The amount of jaggery you add depends on the tartness of the raw mango, so feel free to add more if required.

    • 3)

      Add chili powder, fenugreek powder and salt to the raw mangoes, mix everything well. You will see that the grated mangoes will loose lot of moisture. Set it aside.

    • 4)

      Meanwhile heat oil in a pan, add mustard seeds. Once they splutter add asafotedia, turmeric powder and sauté for a few seconds.

    • 5)

      Let the above tempering cool down. Once it has cooled, pour it over the raw mango mixture. Mix everything well so that flavors of tempering are well infused in the pickle.

    • 6)

      Now transfer the takku aka relish to a glass jar and store in a refrigerator upto 20 days.

    Notes

    • You can add 1/2 grated onion to this recipe. I have skipped adding it as I wanted to store it for a longer period. If you add onions to the pickle, make sure you consume it within 3-4 days.
    • You can use store bought fenugreek powder for convivence. I prefer freshly roasted and pounded fenugreek powder as it brings out sharp flavors.

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