Kairi-Nimbu Achaar/Kairi Ke Gatte Achaar

4 from 3 votes

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.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Served AsLunch
Servings 9


  • 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


  • 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.


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

Please appreciate the author by voting!

4 from 3 votes

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Ishika Uppal
Ishika Uppal

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