Pickles play an important role in adding taste to regular Indian thali. There are lot of varieties of pickle in India. Raw Mango pickle is very popular pickle. So today we are coming with a simple and perfect kairi pickle with a twist. You can prepare it in easy manner and store for a year. This recipe is perfect for beginners. Try this marwadi kachhi kairi achaar and enjoy your meal. Uploaded by admin on 31-May-2020.
1 kg raw mangoes 6 tbsp red chilli powder 5 tbsp salt 1tbsp turmeric powder 5tbsp salt 3tbsp fennel seeds powder 3tbsp yellow mustard seeds powder 1.5tbsp fenugreek seeds, 1.5tbsp onion seeds 1/2 tsp hing 500ml mustard oil
Wash and wipe raw mangoes with a clean kitchen napkin. Cut with a knife in small pieces. These all are the basic masala for pickle. Add fennel seeds in a mixer jar, prepare a coarse powder. Add yellow mustard seeds in mixer jar and prepare a coarse powder. Mix all the masala in a bowl. Add 6tbsp red chilli powder, 1tbsp turmeric powder, 5tbsp salt, 3tbsp fennel seeds powder, 3tbsp yellow mustard seeds powder, 1.5tbsp fenugreek seeds, 1.5tbsp onion seeds and 1/2 tsp hing in a bowl. Mix all the masala in chopped raw mangoes. Add 1 cup chana dal also and give a good stir. Cover and keep aside for 10-12 hours. After 10 hours the masala and chana dal is perfectly puffed. Heat 500ml mustard oil in a pan. Switch off the flame, allow to cool for 10 minutes. Add medium hot oil in raw mangoes, mix nicely. Allow the pickle to cool completely. Keep a glass bottle ready to store homemade pickle. Fill the pickle in glass jar. Store in cool and dark place for a year.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.
