Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle) Recipe

 
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Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle)
How to make Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle)
  • Chef: Narayan Salunke - Radisson Blu Resort and Spa Alibaug
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • 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
  • For tadka:
  • 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.
Key Ingredients: raw mango, onion, Kashmiri chilli powder, jaggery (optional), salt, mustard, curry leaves, hing, oil, methi seeds, turmeric powder

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