Spicy & Sour Raw Mango Pickles (Kairi ka Achaar)
Authentic North Indian kairi ka achaar, made in small batches with fresh seasonal mangoes and zero preservatives. Choose between the classic mustard oil version or my travel-friendly dry pickle.
This is my Spicy Khatti Kairi pickle, made in the traditional North Indian style. I use small, regular-sized raw mangoes and a robust mix of spices like mustard seeds, fennel, and fenugreek in mustard oil. The bright red colour comes from pure Kashmiri red chilli powder, with no artificial colours added.
Here are jars of my Spicy Khatti Kairi pickle, ready to be sent out. I make a large stock of this pickle during the summer using the best quality raw mangoes to ensure it lasts the whole year. Each jar is packed with sour, spicy, and tangy flavours.
For those who prefer less oil, I make this Dry Raw Mango Pickle, or Aam ka Sukha Achaar. It has the same spicy and tangy flavour as the classic version but uses minimal oil, making it a lighter option and very convenient for travel.
About The Mango Collection: Spicy & Sour (Kairi ka Teekha Achaar)
Since I make these only during the summer harvest, I source fleshy Ladua mangoes that hold their texture best in the masala. If you are planning a trip and need something that won't leak in your bag, ask me about the dry mango pickle, which uses minimal oil but keeps that same tangy, spicy punch.
The Traditional Process
I do not believe in quick shortcuts. The journey of these mango pickles starts when the raw mangoes arrive in the summer. I carefully select Ladua kairi for its fleshy texture and natural sourness. Each batch is hand-cut, deseeded, and marinated in a robust spice blend of rai (mustard seeds), saunf (fennel), methi (fenugreek), and kalonji. The deep, appetizing red hue comes purely from high-quality Kashmiri chilli powder, not artificial colouring.
Why My Achaar Stays Fresh
Because these are completely preservative-free, the secret to longevity lies in the preparation. I age them in traditional earthen jars, or barnis, which allows the flavours to deepen naturally over time. Mustard oil acts as a natural barrier to keep the pickle safe and fresh for months.
Choosing Your Perfect Jar
- Classic Spicy Khatti Kairi: This is the staple for every meal. It uses ample Kachi Ghani mustard oil, making it rich, tangy, and perfect for parathas or daily rice.
- Travel-Friendly Dry Pickle: If you want that classic flavour without the oiliness, my dry version is the solution. It is packed specifically to handle travel, so you can carry a piece of home wherever you go.
A Quick Storage Tip
Since I use zero vinegar or sodium benzoate, please always use a clean, dry spoon when serving. Keeping the lid airtight after every use will ensure the pickle stays as fresh as the day it was jarred.
Find the homemade pickle you need
Search for specific flavours or dietary styles.
More from Artisanal & Homemade Pickles by Raina Agarwal
More services by Raina Agarwal