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Kairi-nimbu Achaar/kairi Ke Gatte Achaar

Dedicated To my late aunt
Kairi-nimbu Achaar/kairi Ke Gatte Achaar
Kairi-nimbu Achaar/kairi Ke Gatte Achaar
  • Prep time
  • Cooking time
  • Serves9 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch

About this recipe

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.

Ingredients for Kairi-nimbu Achaar/kairi Ke Gatte Achaar

  • 4 Raw Mangoes medium sized
  • 6 tbsp of besan(gram flour)
  • 2 cups 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

How to cook Kairi-nimbu Achaar/kairi Ke Gatte Achaar

  1. Wash unripe mangoes, dry, peel and grate them.
  2. 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.
  3. Pour 1 cup of oil in a wok to fry. Put GATTES in the oil and fry on low medium heat till golden.
  4. Add rest of the oil to the wok and switch off the flame once the oil leaves the smoke.
  5. When the oil is luke warm add hing, turmeric powder, chilli powder, carrom seeds, fennel seeds, salt , red chillies and gattes.
  6. Stir gently and fill in a glass container after it cools down completely. Pickle will be ready in couple of days.


  • Always dry the mangoes well before grating them
  • Balls should be small lemon sized and should be cooked well
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