Grated Raw Mango Pickle (Takku)

Washed Mangoes and dried it with clothes.

Peeled the Mangoes

Then Grate the Mangoes.

Add 2 teaspoon Turmeric powder and 4 teaspoon Salt in the grated Mangoes and mix in properly.

Take a pan. Heat it. Add Fennel seeds and stir it continuously. When Fennel seeds change their color, take it out  from the pan and let it cool.

Now add Fenugreek seeds in the pan and heat it. Stir it continuously. When Fenugreek seeds change their color, take it out from the pan and let it cool.

Now add Cumin seeds in the pan and heat it. Stir it continuously. When Cumin seeds change their color, take it out from the pan and let it cool.

Take Fennel seeds, Fenugreek seeds and Cumin seeds in a mixture pot and blend it. Let it blend to a smooth mixture. Keep it aside.

Take Mustard seeds and blend it so that its black cover will remove from the seed.You can remove those covers or keep it as it is. I always keep it as it is.

Now all ingredients are ready with us and time to cook.

Take a pan and heat it. Add  1 cup oil in it. When oil is heated, add Asafoetida. Then add Mustard seeds mixture in it. Stir it continuously for 1 minute and then add  Fennel seeds, Fenugreek seeds and Cumin seeds mixture. Stir it continuously. Add Red chili powder and Coriander powder in it. Stir it continuously for 1 minute. Take it out from the gas and let it cool down.

Add this mixture into the grated Mangoes and stir it properly.

Add 1 teaspoon Sugar into it.

Store it in a glass or ceramic jar. Stir it for 3-4 days daily once.

Ready to eat.