By Dnyaneshwari Burghate
July 12, 2025
Kairi achaar is a traditional Indian pickle made with raw mangoes, spices, and oil. The achaar adds flavour to every meal and can be saved for months if stored properly.
500 g raw mangoes (kairi) 2 tbsp salt 3 tbsp mustard oil 1 tbsp mustard seeds 1 tbsp fenugreek seeds 2 tbsp red chilli powder ½ tsp turmeric powder
Wash and dry the raw mangoes thoroughly. Cut them into small cubes and remove the seeds. Sprinkle salt and set aside for 4-5 hours to release excess moisture.
Dry roast mustard seeds and fenugreek seeds in a pan until aromatic. Let them cool and grind into a coarse powder.
In a large bowl, combine the mango cubes, roasted spice powder, turmeric, and red chilli powder. Heat mustard oil until it smokes, then let it cool slightly before pouring over the mango mix.
Transfer the pickle into a clean, dry glass or ceramic jar. Seal it tightly and keep it in a sunny spot for 3-4 days. Shake the jar daily to ensure even mixing of oil and spices. Store it in a cool and dry place.