Start by thoroughly washing the raw mango. Dry it with a kitchen towel and grate it, set aside.
Peel and wash the onions. Grate them just like the Raw Mango.
Mix the grated jaggery, grated raw mango and grated onion. Set it aside for 10 minutes to release juices
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
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.
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.
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