Kachi Kairi ka Pickle

Name: Kachi Kairi ka Pickle
Total time: 900 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 1 kg raw mango (preferably Ramkela Mango); 250 gm mustard oil; 6 tbsp salt; 6 tbsp fennel seeds; 2 tbsp kalonji; 6 tbsp fenugreek seeds; 1 tbsp degi mirch; 2 tbsp turmeric powder; 2 tbsp chilli flakes; 1 tbsp sugar; 2 tbsp vinegar

Aruna Thapar @Arunathapar27

New Delhi

#ID
Kachi Kairi or Aam ka Achar"- mango pickle, holds a special place in every Delhite . Raw mangoes, with their unique tanginess. The magic lies in the blend of spices, which infuse the pickle with flavours.

Aruna Thapar @Arunathapar27

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Ingredients

15 minutes

20 servings

1 kgraw mango (preferably Ramkela Mango)
250 gmmustard oil
6 tbspsalt
6 tbspfennel seeds
2 tbspkalonji
6 tbspfenugreek seeds
1 tbsp degi mirch
2 tbspturmeric powder
2 tbsp chilli flakes
1 tbsp sugar
2 tbsp vinegar

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Steps

15 minutes

1

Wash kachi Kairi or raw mango in fresh running water thoroughly. Pat dry xiao with a kitchen towel and Also keep it in the sun for 30 minutes.
2

👉Now chop it in small pieces. I usually get it chopped from a vegetable vendor. As it is chopped with its seeds.
3

👉Clean the jar nicely and it should be fine to keep it in sun for 1 hour before filling it with pickle.
4

👉Then remove soft white seeds from chopped mango pieces.
5

👉Now keep all mango pieces in a mixing bowl. Add all dry masale ingredients and 5 tb spoon mustard oil and mix with hands. Make sure each and every piece is coated well with masala and oil.
6

👉Fill it in The container and add sugar and vinegar. Mix it well and keep it in the sun for 1 hour. Sugar and vinegar act as preservatives.
7

👉Keep this jar every day in sun for 1 hour for 3 days. Keep mixing it every day by rotating the jar 2-3 times every day. Now add mustard oil over it. Make sure the pickle is all dipped in oil.
It can be preserved for 1 year.