Kairi-Nimbu Achaar/Kairi Ke Gatte Achaar
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I encountered this recipe in my teens when I visited my aunt for my summer vacations. The preparation of this Achaar is pretty simple with handful of ingredients yet tactful.
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Ingredients
- 4 Raw Mangoes medium sized
- 6 tbsp of besan gram flour
- 2 cup of mustard oil
- 1 &1/2 tbsp carom seed
- 1 tsp hing/asaefoetida
- 1/2 tbsp Turmeric Powder
- 1 & 1/2 fenugreek seeds/methi dana
- 1 & 1/2 tbsp fennel seeds saunf
- 1 &1/2 tbsp salt
- 2 tsp chilli powder
- 4-5 slitted red chillies
- 1 tsp Sugar
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Instructions
- Wash unripe mangoes, dry, peel and grate them.
- Sieve besan, add grated raw mangoes, salt 1/2 tsp, 1/4 tsp tumeric powder, sugar and 1/4 tsp chilli powder. Mix gently and form small lemon sized balls.
- Pour 1 cup of oil in a wok to fry. Put GATTES in the oil and fry on low medium heat till golden.
- Add rest of the oil to the wok and switch off the flame once the oil leaves the smoke.
- When the oil is luke warm add hing, turmeric powder, chilli powder, carrom seeds, fennel seeds, salt , red chillies and gattes.
- Stir gently and fill in a glass container after it cools down completely. Pickle will be ready in couple of days.
Notes
- Always dry the mangoes well before grating them
- Balls should be small lemon sized and should be cooked well
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