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.
Winters are here and the market is flooded with red sweet carrots. One can do so much with them- toss in salads, pickle them, make kanji, carrot preserve or mouth watering gajar halwa, mix with potato, fresh green peas or any seasonal vegetable to make a healthy veggie, blend in soups or just wash, peel and munch on them. Full of healthy nutrients carrots are everyone’s favorites. They are packed with Vitamin A, Vitamins C & B6, copper, folic acid, thiamine and magnesium.
This instant pickle can be had within a day of making it. One can add a few slit fresh green chilies to it if desired. It would give the pickle a beautiful red and green texture.
Usually this pickle can stay up to a week in the fridge. I make small quantity of fresh pickle as the carrots are cheap and easily available all through winter months.
So, let us embark on this tangy spicy carroty journey 😀
1/2 kg Medium Size Carrots
1 1/2 teaspoon salt ( to taste)
2 teaspoon full coarsely ground mustard seeds
1 teaspoon Red Chili Powder
1/2 teaspoon turmeric powder
1/8 teaspoon asafitida
2 table-spoon lemon juice
2 table-spoon Mustard
Wash and peel the carrots under fresh running water. Pat dry them and cut into 2 inch long thin julienne. Place a kitchen napkin or kitchen towel on a tray and arrange the carrot julienne on it to dry. Make sure that not a single drop of water remains or the pickle will go bad. I sometimes pat them with damp cloth to clean instead of washing.
You can leave it over night or for instant pickle just keep in sun for two hours or so. Cover it with thin muslin cloth to prevent any dust particles settling on the carrots.
Once the carrots are absolutely dry put them in a glass bowl. Add all the ingredients one by one except the oil. Squeeze the juice of half a lemon and mix well.
Mix properly. (At each stage make sure your hands and the utensils you use are clean and dry.)
Heat mustard oil in a heavy bottom pan till it begins to smoke. Turn off the flame and let it come to a warm temperature.
(if you are using Olive Oil then there is no need to heat it. Just add it along with other ingredients in the bowl and mix well).
Add all the ingredients to it and stir well.
Let the pickle cool properly.
Take a glass or stone jar. Wipe it clean and spoon the pickle in it.
Keep the pickle in the sun for a day and it is ready to eat.
This mustard spiked carrot pickle goes well with anything from curd rice to parathas and even sandwiches or almost anything. You can make it fresh and toss it in the salad too but use only olive oil dressing for it then.
Preserve the colors of winter in the jar and open the lid to brighten any dull morning.