Kairi Takku – Simple Raw Mango Pickle

Kairi Takku is a simple raw mango pickle.

It is traditional summer recipe in from Maharashtra, India.

It is also popular in many households by the name “Khisvanti” due to the method used to prepare it “Khisane” which means grating in Marathi.

Summers mean Alphonso (Hapus) Mango in Maharashtra but they also mean a whole lot of dishes prepared using Raw Mangoes.

For me this pickle tops the list due to it versatile use. Have it as a pickle, use it as a garnish in salads, soups and wraps. Mix it with plan rice, ghee and you have a wholesome meal.

Kairi Takku is a melody of all 5 tastes viz. sour (raw mangoes), sweet (jaggery), spicy (chillies), bitter(fenugreek seeds) and salty (salt). Few communities within Maharashtra also add Peanut Powder and Pickle Masala to the mixture, but I prefer the one without these simply since the masala and peanuts overpower the raw mango and methi tastes.  Rajapuri Raw Mangoes are best for pickles since the sourness of this variety is perfect .

Another favorite apart from rice is to prepare poha using Takku.

I soak the poha for 30 minutes in mixture of water and Yougurt. Then add few spoons of Kairi Takku to the mixture and top it with tadka of peanuts, ginger, garlic and curry leaves. It an awesome breakfast recipe on a hot summer morning.

This dish is best prepared in small portions and eaten fresh rather than storing it for months.

My earliest memory of this dish is related to my mother. She used to buy loads of raw mangoes and prepare different dishes using them . Summer vacations meant it was our task to wash all the kairis , dry them and then help her grate or dice them. The part I loved the most was just topping the raw dices with salt and dry chilly powder and savoring the pieces then and there.

To check out other Raw Mango Recipes click on the links below:

Kairi Panha

Kairicha Loncha (Raw Mango Pickle)

Kairi Bhaat (Raw Mango Rice)

Methamba (Fenugreek Raw Mango Pickle)

Chunda (Gujarati Style Raw Mango Pickle)

Till Next Time, Bon Appetite,

Love and Luc,

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Print Recipe

Kairi Takku - Simple Raw Mango Pickle

A Simple Raw Mango Pickle

Cuisine

Maharashtrian

Prep Time

15 minutes

Cook Time

10 minutes

Servings

kg

Ingredients

• 1 Cup Raw Mangoes Try to get the Rajapuri variety
• 0.5 Cup Onion
• 0.5 Cup Grated Jaggery (Gud)
• 1 TBSp Red Chilly Powder
• 3 TBSp Cold pressed Groundnut oil
• 1 TBSp Roasted Fenugreek Powder
• 1 TSp Mustard Seeds
• 1 TSp Cumin Seeds (Jeera)
• 1 TSp Hing
• 1 TSp Turmeric
• 4-5 Dried Red Chillies

Cuisine Maharashtrian Prep Time 15 minutes Cook Time 10 minutes Servings kg Ingredients 1 Cup Raw Mangoes Try to get the Rajapuri variety 0.5 Cup Onion 0.5 Cup Grated Jaggery (Gud) 1 TBSp Red Chilly Powder 3 TBSp Cold pressed Groundnut oil 1 TBSp Roasted Fenugreek Powder 1 TSp Mustard Seeds 1 TSp Cumin Seeds (Jeera) 1 TSp Hing 1 TSp Turmeric 4-5 Dried Red Chillies

Instructions

1. Start by thoroughly washing the raw mango. Dry it with a kitchen towel and grate it, set aside.

   
2. Peel and wash the onions. Grate them just like the Raw Mango.

   
3. Mix the grated jaggery, grated raw mango and grated onion. Set it aside for 10 minutes to release juices
4. In mean time, heat oil in a pan, add mustard seeds. Once they crackle add cumin seeds followed by hing, dry red chillies and last turmeric. Cool down this tempering

   
5. Add the salt, roasted fenugreek powder, chilly powder and the tempering to the above mixture. You can adjust the quantity of jaggery depending on the sourness of the raw mangoes.
6. After mixing everything thoroughly, transfer the Kairi Takku into a clean, dry, glass jar and store in refrigerator for around 3 weeks. As the mixture gets old the flavors become stronger.