How to Make Instant Kairi Ka Achar | Instant Mango Pickle | Easy Pickle Recipes | Payal’s Passion

Kairi Ka Achar or Instant Mango Pickle is a traditional Indian Pickle Recipe. Pickle Recipes have been an integral part of the Indian Cuisine. What good are summer meals if not enjoyed with the classic and delicious Kairi Ka Aachar? This quick and easy recipe of Instant Mango Pickle is just the one you need in this scorching heat. For ages now, Indians have made Raw Mango Pickle at home. This procedure involved coating raw mango pieces with a selected blend of spices and oil and leaving them in the sun for a number of days. The slow heat from the sun would cook the mangoes and give an immaculate taste to the pickle.

This recipe is an instant and simple one. We use the heat from the stove to instantly cook our raw mangoes and create a pickle that is simply loved by all.  It requires minimum ingredients and minimum time to prepare this finger-licking raw mango pickle. You can relish the lip-smacking flavor of the pickle along with your meals and make your meal a wholesome one.

So without further delay let us start making these mouth-watering, finger-licking & yummalicious Instant Kairi Ka Aachar.

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Print Recipe

Instant Raw Mango Pickle Recipe

The summers are not complete with mangoes. Pickle is just one form of such a delectable delicacy. Follow this Step-By-Step guide to make this pickle at your home.

Course

Pickles

Cuisine

Indian Cuisine, Sindhi Cuisine

Prep Time

5 Minutes

Cook Time

5 Minutes

Servings

People

Ingredients

• 500 Grams Raw Mangoes / Kairi Peeled & Cut Into Small pieces
• 2 Pcs Dried Whole Red Chilies / Sabut Lal Mirch
• 10 Pcs Garlic Cloves 10 to 12 Pcs
• 1/4 Tsp Asafoetida / Hing
• 1 Tsp Black Mustard Seeds / Rai
• 1 Tbsp Kashmiri Red Chili Powder
• 1 Tsp Salt As Per Taste
• 8 Pcs Curry Leaves / Kadi Patta 8 to 10 Pcs
• 1/2 Cup Mustard Oil

Course Pickles Cuisine Indian Cuisine, Sindhi Cuisine Prep Time 5 Minutes Cook Time 5 Minutes Servings People Ingredients 500 Grams Raw Mangoes / Kairi Peeled & Cut Into Small pieces 2 Pcs Dried Whole Red Chilies / Sabut Lal Mirch 10 Pcs Garlic Cloves 10 to 12 Pcs 1/4 Tsp Asafoetida / Hing 1 Tsp Black Mustard Seeds / Rai 1 Tbsp Kashmiri Red Chili Powder 1 Tsp Salt As Per Taste 8 Pcs Curry Leaves / Kadi Patta 8 to 10 Pcs 1/2 Cup Mustard Oil

Instructions

1. To a wok, on medium flame, add 1/4th Cup Mustard Oil. Keep the rest for later use.
2. When the oil heats up add, 1 Tsp. Mustard Seeds. When the mustard starts to crackle, 2 dried whole red chilies, ¼ Tsp. Asafoetida, 8-10 Pcs Curry Leaves / Kadi Patta & 10-12 Pcs Garlic Cloves.
3. Saute the spices for 30 to 40 seconds. When the garlic starts giving a good aroma, add 1 Tbsp. Kashmiri Red Chili Powder, Peeled Raw Mangoes Cut in Small Pieces & 1 Tsp. Salt.
4. Mix well till every piece of raw mango is properly coated with the spices.
5. After mixing well turn the heat to low and cook the mango pieces for 5 minutes. Keep mixing the Mango to evenly cook all the pieces.
6. Turn the heat off after 5 minutes & add the remaining 1/4th cup of mustard oil to the cooked mangoes.
7. Mix well after adding oil & let it cool down to room temperature.
8. After cooling down, dish out in a clean dry container.
9. Serve as is or refrigerate for 3 to 4 hours before serving. Serve with every meal.

Recipe Notes

Contact Chef: Payal Jethani

Tips: Use Sufficient Oil. The storage container should be completely dry (moisture free) and clean else there will be fungus growth.

Goes well with: Every meal specially paronthas (parantha) Breakfast.

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