Kairi Nimbu Achaar (Raw Mango Pickle): A Tangy Indian Delight
1 hour 5 minutes
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About Kairi Nimbu Achaar (Raw Mango Pickle): A Tangy Indian Delight
This Kairi Nimbu Achaar, or Raw Mango Pickle, recipe is a cherished family heirloom, bringing back fond memories of summer vacations and the comforting aroma of home. A simple yet flavorful pickle, it's a testament to the magic of traditional Indian cooking.Unlike complicated pickles, this recipe uses just a few key ingredients: raw mangoes, chickpea flour, mustard oil, and aromatic spices. While straightforward, the process requires gentle care to achieve the perfect balance of tangy and spicy.Prepare to be transported back to your childhood (or create a new family tradition!) with this vibrant and easy-to-make Indian pickle recipe. It's the perfect accompaniment to any meal!
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Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
For the Mango Fritters (Gatte)
- 4 Mango medium sized, raw, unripe
- 6 tbsp Gram Flour besan, gram flour
- 1 tsp Salt or to taste
- 1/2 tbsp Turmeric haldi
- 1 tsp Sugar
- 1 tsp Chili Powder adjust to taste, mirch
For Frying
- 2 cup Mustard Oil
For the Pickle
- 1 tbsp Carom Seeds ajwain
- 1/2 tsp Asafoetida hing
- 1/2 tbsp Turmeric haldi
- 1 tsp Chili Powder adjust to taste, mirch
- 1 tbsp Fennel Seeds saunf
- 1 tsp Salt or to taste
- 4-5 Chili red, slit
- 1 Fenugreek Seeds methi dana
Instructions
Prepare the Mango Fritters (Gatte)
- Wash, peel, and grate the raw mangoes.
- Sift the chickpea flour. In a bowl, combine the grated mangoes, chickpea flour, 1/2 tsp salt, 1/4 tsp turmeric powder, 1 tsp sugar, and 1/4 tsp chili powder. Mix well and form small lemon-sized balls.
Fry the Fritters
- Heat 1 cup of mustard oil in a wok or pan over medium-low heat. Carefully add the mango fritters and fry until golden brown, turning occasionally.
- Remove the fried fritters and set aside.
Prepare the Pickle
- Add the remaining 1 cup of oil to the wok. Heat until it just begins to smoke; then remove from heat.
- Once the oil is lukewarm, add the asafoetida, remaining turmeric powder, chili powder, carom seeds, fennel seeds, remaining salt, and slit red chilies. Stir gently.
- Add the fried mango fritters (gatte) and fenugreek seeds to the spiced oil. Stir gently to coat everything evenly.
- Allow the pickle to cool completely before transferring it to a clean, sterilized glass jar. Seal tightly.
- The pickle will be ready in a couple of days. Allow it to mature for a richer flavor.
Recipe Notes
Expert Tips for the Perfect Kairi Nimbu Achaar
- Use truly unripe mangoes for the best tangy flavor. The greener, the better!
- Don't overcrowd the pan when frying the fritters. This ensures even browning and prevents sticking.
- Let the oil cool slightly before adding the spices to prevent burning and preserve their aroma.
- For a spicier pickle, increase the amount of chili powder and add more red chilies.
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Recipe Nutrition
Calories: 449kcalCarbohydrates: 5gProtein: 1gFat: 48gPolyunsaturated Fat: 14.4gMonounsaturated Fat: 28.8gSodium: 253mg
Ishika Uppal
Articles: 6
4 Comments
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Looks incredible! Thanks for the details.
Looks so delectable! Thanks for posting.
Looks so incredible! Thank you for sharing.
Looks so yummy! Excited to make it.