Raw Mango Pickle Recipe | Kairi ka Aachar | Kairi Lonch | Kairi Muramba

 Maharashtrian-style Raw Mango Pickle, also known as "Kairi Muramba," is a delightful and tangy condiment that pairs well with Indian meals. Here’s a traditional recipe to make this pickle:

Raw Mango Pickle

**Ingredients:**

- 2 large raw mangoes,  chopped into small pieces

- 1 cup mustard oil (you can also use any other vegetable oil)

- 2 tablespoons mustard seeds

- 1 tablespoon fenugreek seeds (methi seeds)

- 1 tablespoon turmeric powder

- 1 tablespoon red chili powder (adjust according to your spice preference)

- Salt to taste

- 1 tablespoon asafoetida (hing)

- 1 tablespoon sugar or jaggery (optional, for a hint of sweetness)

** Instructions:**

1. **Prepare the Mangoes:**

   - Wash the raw mangoes thoroughly .

   - Cut the mangoes into small pieces. You can keep the pieces slightly bigger if you prefer.

   - Remove any excess moisture from the mangoes using a clean cloth or paper towel.

2. **Sun-Dry the Mango Pieces (Optional):**

   - Spread the chopped mango pieces on a clean, dry cloth or a large plate.

   - Place them under direct sunlight for a few hours until they lose some moisture and become slightly dry. This step helps in preserving the pickle for a longer duration.

3. **Prepare the Pickle Masala:**

   - Heat a small pan and dry roast the mustard seeds and fenugreek seeds until they become aromatic. Be careful not to burn them.

   - Grind the roasted seeds into a fine powder using a spice grinder or mortar and pestle.

4. **Make the Pickle:**

   - In a large mixing bowl, combine the chopped mango pieces with salt, turmeric powder, red chili powder, asafoetida, and the ground mustard-fenugreek powder. Mix everything well so that the spices coat the mango pieces evenly.

5. **Tempering:**

   - Heat the mustard oil in a pan until it reaches smoking point. Turn off the heat and let it cool down slightly.

   - Once the oil has cooled a bit (it should still be warm), pour it over the mango-spice mixture. Mix thoroughly.

6. **Store the Pickle:**

   - Transfer the prepared pickle into a clean, dry glass jar with an airtight lid.

   - Keep the jar in a cool, dry place away from direct sunlight.

   - Allow the pickle to mature for at least 2-3 days before consuming. During this time, the flavors will develop and the mango pieces will absorb the spices and oil.

7. **Enjoy:**

   - Serve this delicious Maharashtrian-style Raw Mango Pickle with roti, rice, paratha, or any Indian meal of your choice.

   - Remember to use a clean, dry spoon every time you take out the pickle to avoid any spoilage.

This pickle typically lasts for several weeks when stored properly. The longer it sits, the better the flavors meld together, creating a delightful tangy and spicy pickle that complements a variety of dishes.

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