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Home / Recipes / Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

Photo of Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish by Tikuli Dogra at BetterButter

Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

Tikuli Dogra
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish RECIPE

Each Maharashriyan family has their version of takku. This tangy sweet relish is not cooked like South Indian thakkus / thokkus and the use of finely chopped onions gives it a unique sweetness which is different from the sweetness that jaggery gives to the dish. A must have for our family during the summer months when mangoes are in abundance. This is my mother's recipe.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Roasting
  • Condiments

Ingredients Serving: 4

  1. Medium Size Raw mango – 2 grated
  2. onion – 2 medium size
  3. Small mustard seeds brown (rai) – 1 teaspoon
  4. Large mustard seeds black (sarso) – 1 teaspoon
  5. Fenugreek Seeds – 2 teaspoon
  6. Red chili powder – 1 teaspoon
  7. Salt- to taste
  8. Asafetida – 1/4 teaspoon
  9. jaggery – as per taste and sourness of mangoes
  10. oil – 2 tablespoon


  1. Wash, peel and grate raw mangoes. Keep aside. I like those which are beginning to ripe a little from inside along with completely raw ones. Gives takku a lovely flavor.
  2. Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.
  3. Warm a seasoning pan and dry roast the brown mustard seeds and one teaspoon of fenugreek seeds separately till fragrant. Don’t let them burn.
  4. Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).
  5. Now add this powder mix along with red chili powder, salt, onion and jaggery in grated raw mangoes and gently mix well with your fingers by tossing the mixture slowly. .
  6. Let it sit for half and hour then taste and adjust sweetness, salt and spices. By now jaggery will melt and get well incorporated with the juices released from mango and onions.
  7. Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it.
  8. When they crackle, add the remaining fenugreek seeds and let them brown a little.
  9. When the oil cools down, pour it over the takku and mix.
  10. Now the takku is ready to eat. Serve with chapati, curd rice, mathari or chapati nachos or use it for layering rolls etc. The tangy sweet taste will always tickle your taste buds.
  11. This keeps good for a week to ten days in the fridge.

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Sujata Limbu
Sujata Limbu   Jul-15-2016


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