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Kachi Kairi ka Pickle
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A picture of Kachi Kairi ka Pickle.

Kachi Kairi ka Pickle

Aruna Thapar
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.

#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.

Read more

Kachi Kairi ka Pickle

Aruna Thapar
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.

#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.

Read more
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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. 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. 2

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

  3. 3

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

  4. 4

    👉Then remove soft white seeds from chopped mango pieces.

  5. 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. 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. 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.

    A picture of step 7 of Kachi Kairi ka Pickle.
    A picture of step 7 of Kachi Kairi ka Pickle.
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Copied!

Aruna Thapar
Aruna Thapar @Arunathapar27
on April 25, 2025 15:11
New Delhi
Cooking is my passion. Love to experiment.
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Comments (8)

 ~Sushma Mishra Home Chef
~Sushma Mishra Home Chef @sushmafoodandheart
April 29, 2025 13:21
Yummy 😋
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