Kairi Takku and Chutney – Marathi Recipe

Instructions

For Kairi Takku:

• Wash and peel the mangoes.
• If you like then don’t peel the raw mangoes.
• Grate the raw mangoes.
• Add gudh, rock salt, red chili powder and mix everything well together.
• Rest it for a while.
• Add the tadka on the takku.
• You can store takku in freeze. It remains good for 2 weeks.

For Kairi Chutney:

• Wash and peel the raw mango.
• If you like then don’t peel the raw mango.
• Chop the mango into small pieces.
• Transfer the pieces into the blender jar and add onion, roasted peanut powder, gudh, rock salt and blend everything into coarse paste.
• Add red chili powder and blend it once more.
• You can skip the onion if you don’t like.
• You can use regular salt in place of rock salt.
• You can add green chili and garlic if you like.
• Transfer the chutney into a bowl.
• Add the tadka on the chutney.
• You can store chutney in freeze for about 2 days.
• You can use this chutney as spread on chapatti, dosa, sandwich or it goes good with dosa too.

For Tadka:

• Heat up oil in a tadka pan.
• Add mustard seeds, cumin seeds, hing.
• Tadka is all ready.
• You can add curry leaves, dry red chilies if you want.