Marwari Kair Pickle (Marwari Kair Ka Achaar) Recipe

Name: Marwari Kair Pickle (Marwari Kair Ka Achaar) Recipe
Cuisine: American
Ingredients: 2.2 lbs kair (about 1 kg); 1.1 lbs green mango (raw) (about 500 grams); 1 cup fenugreek seeds (about 100 grams); 2 tablespoons nigella seeds (about 18 grams); 2 tablespoons split mustard seeds (about 18 grams); 4 tablespoons red chili powder (about 32 grams); 2 tablespoons turmeric powder (about 16 grams); 2 teaspoons asafoetida powder (about 6 grams); Salt to taste; 4 1/4 cups mustard oil (about 1 kg)

Indu Mathur @indukirasoi67

Jodhpur ( Rajasthan )

In the desert regions of Marwar, Rajasthan, the kair fruit grows on bushes and is not found anywhere else. Fresh kair is available only for a short time. After that, it is dried for later use. Fresh kair is used to make pickle, and once you taste this pickle, you’ll never forget its unique flavor.

Indu Mathur @indukirasoi67

Jodhpur ( Rajasthan )

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Ingredients

2.2 lbskair (about 1 kg)
1.1 lbsgreen mango (raw) (about 500 grams)
1 cupfenugreek seeds (about 100 grams)
2 tablespoonsnigella seeds (about 18 grams)
2 tablespoonssplit mustard seeds (about 18 grams)
4 tablespoonsred chili powder (about 32 grams)
2 tablespoonsturmeric powder (about 16 grams)
2 teaspoonsasafoetida powder (about 6 grams)
Salt to taste
4 1/4 cupsmustard oil (about 1 kg)

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Steps

1

First, take the raw kair. To soften and sour them, soak them in plain water for 3 days. On the third day, wash the kair thoroughly, change the water, and soak again in fresh water for another 3 days. After 6 days, wash again, add fresh water, mix in 2 tablespoons salt, and let sit. After 2 more days in salted water, the kair will become soft and tangy. Now they are ready for pickling. Remove any stems attached to the kair. Spread them on a cloth for 6-7 hours to dry off any moisture.
2

Cut the green mango into small pieces. Add salt and turmeric powder, and mix well.
3

In a pan, dry roast the fenugreek seeds, nigella seeds, and split mustard seeds for 2 minutes.
4

Add the roasted fenugreek seeds, nigella seeds, and split mustard seeds to the salted and turmeric-coated mango pieces. As the mango releases its juices, the fenugreek seeds will soak up the liquid. Let this mixture sit for 7-8 hours.
5

Now add the kair, red chili powder, and asafoetida to the mixture, and mix thoroughly.
6

Let the mixture sit for another 7-8 hours. Then heat the mustard oil and let it cool completely. Fill the pickle into a glass jar and pour the cooled oil over it until the pickle is fully covered. This pickle will keep for a year without spoiling. Your delicious kair pickle is ready.