Traditional Sweet Mango Pickles: Kairi ka Meetha Achaar
Sweet, tangy, and made the traditional way. From sun-dried Gujarati Chhunda to Rajasthani sweet kairi, these pickles are crafted in small batches in Mumbai.
This is a close-up of my Sweet Raw Mango Pickle, a traditional Rajasthani recipe that reminds me of my childhood. I use pieces of Rajapuri kairi, which are known for their sweetness, and combine them with sugar, fennel seeds, and onion seeds. It’s a perfect balance of sweet, tangy, and mildly spicy.
A batch of my sweet raw mango pickle, jarred and ready. This pickle is a personal favourite, made just the way my Nani (maternal grandmother) used to make it during our summer visits to our native place. It's a taste of nostalgia in every bite.
Here is the sweet raw mango pickle being mixed in a large bowl. You can see the chunks of Rajapuri kairi coated in a dark, sweet, and spicy syrup made from sugar and traditional spices like fennel and onion seeds.
This is my Sundried Chhunda, a traditional Gujarati sweet pickle made with grated raw mango and sugar. I cook it slowly in the sunlight for about 10 days, a long process that results in a uniquely delicious, translucent, and syrupy pickle.
Many of my customers prefer a healthier alternative, so I also make Chhunda with jaggery instead of sugar. This image shows jars of my jaggery-based Chhunda, which has a deeper colour and a rich, earthy sweetness.
Here you can see the texture of my Kairi ka Chhunda made with jaggery. The grated raw mango is cooked in the sun until it becomes soft and blends perfectly with the melted jaggery and spices, creating a sweet, spicy, and tangy flavour.
This is Gor Keri, another traditional Gujarati pickle made with raw mango and jaggery. Unlike the grated Chhunda, this pickle has chunks of mango in a dark, peppery, and sweet jaggery syrup. It pairs wonderfully with thepla, bhaakri, or mathri.
About The Mango Collection: Sweet & Tangy (Kairi ka Meetha Achaar)
For my traditional Chhunda, I don't use high heat or shortcuts. The grated raw mango and jaggery sit in the sun for over 10 days, allowing the flavors to meld naturally without artificial cooking. It is a slow, patient process, but that is the only way to achieve the sticky, translucent texture and depth of flavor that you just cannot replicate in a factory kitchen.
When you pick up a jar of my sweet mango pickle, you are getting more than just a condiment. You are getting a recipe that relies on the seasons, not on chemicals.
The Art of the Sun-Dried Chhunda
Most commercial Chhunda is cooked over a flame to save time. I prefer the traditional Gujarati method. By letting the grated Rajapuri mango and sugar or jaggery steep in the sunlight, the fruit softens while retaining its distinct bite and aroma. This 10-day process transforms the ingredients into a rich, golden preserve that tastes like summer in a jar.
Choosing Your Sweetness
I offer two main ways to enjoy these sweets:
- Sugar-based: A lighter, classic sweetness that highlights the tartness of the mango.
- Jaggery-based (Gur): A deeper, earthier profile that has become a favorite among my regulars for its nutritional richness and complex flavor.
Serving Suggestions
These sweet pickles are versatile. They are a classic pairing for:
- Thepla or Bhaakri: The warmth of a fresh flatbread balances perfectly with the tangy-sweet glaze of the pickle.
- Mathri: Serve as a quick afternoon snack.
- Paranthas: A dollop on the side cuts through the richness of a stuffed breakfast parantha.
Since I make these in small batches, availability depends on the quality of mangoes I can source. If you have a specific preference for less spice or more jaggery, just let me know when you order, and I will adjust the recipe accordingly.
Looking for a different pickle or treat?
Browse my other seasonal pickles and homemade snacks.
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