Each Maharashriyan family has their version of takku.Sweet and sour, this 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.
Summer is the best time to make pickles, chunda, launji etc apart from fresh chutneys. One can see carts full of raw and ripe mangoes all over the city and this year has brought in a very good crop of mangoes of all kinds.
We don’t use the ramkela variety of achar ka aam for these chutneys and relishes but the smaller variety whose skin is softer then the pickling mango of north.
You can eat this relish with almost anything from rotis to curd rice or even mathari etc. I sometimes spread it inside wraps to give them a tangy flavor.
I make it fresh in small quantities because that’s how it tastes best.
To make this lip smacking takku you will need very few simple ingredients.
Medium Size Raw mango – 2 grated
Onion – 2 medium size
Salt- to taste
Red chili powder – 1 teaspoon
Mustard seeds brown (rai) – 1 teaspoon
Mustard seeds black (sarso) – 1 teaspoon
Fenugreek Seeds – 2 teaspoon
Oil – 2 tablespoon
Asafoetida – 1/4 teaspoon
Jaggery – as per taste and sourness of mangoes.
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.
Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.
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.
Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).
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. .
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.
Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it. When they crackle, add the remaining fenugreek seeds and let them brown a little.
When the oil cools down, pour it over the takku and mix.
Your delicious takku is ready to eat.
This keeps good for a week to ten days in the fridge.
There isn’t much oil in this recipe and unlike other thokku it is not cooked. You will relish the raw flavors of mango and onion in this relish.
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.