How to make Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle)
Chef: Narayan Salunke - Radisson Blu Resort and Spa Alibaug
Recipe Servings: 2
Total Cook Time:
Difficulty Level: Medium
About Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle) Recipe: The wide amount of flavours that this pickle has is sure to set your taste buds palpating! The spicy and delicious flavour of raw mango and onion that comes out are enhanced with the addition of apt spice powders. A dash of jaggery balances the tangy and sweet flavours.
Ingredients of Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle)
150 gms raw mango, grated
100 gms onion
50 Kashmiri chilli powder
30 gms jaggery (optional)
to taste salt
1 tsp mustard
5-7 curry leaves
1 tsp hing
30 ml oil
1/2 tsp methi seeds
A pinch of turmeric powder
How to Make Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle)
1.Peel and grate the onion and raw mango.
2.Mix grated onion and raw mango along with chili powder, salt and jaggery in a bowl.
3.Simultaneously, heat oil in a small frying pan for tempering (Tadka) the ingredients.
4.Add mustard & fenugreek seeds to the heated oil and crackle them.
5.Then add turmeric powder, hing & curry leaves in the pan until it changes colour, fry the mix well at a low flame so that you don’t burn the tempering.
6.Pour the entire tempering along with the oil on the mixture, garnish if required.
7.Best when accompanied with chapatti or curd rice.