Bitter and Sour Kairi ka Achar


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This achar has a tangy taste, thanks to mustard seed paste. It offers an amazing blend of sour and bitter taste, goes well with parathas, thalipeeth etc.

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Bitter and Sour Kairi ka Achar recipe - How to make Bitter and Sour Kairi ka Achar

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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For The Pickle
3 raw mango , chopped
1/2 tbsp mustard seeds ( rai / sarson)
1 tbsp yellow mustard seeds
salt to taste
water as required

For The Tempering
4 tbsp oil
1/2 tsp asafoetida (hing)
1 tsp turmeric powder (haldi)
2 tsp chilli powder
For the pickle

    For the pickle
  1. Blend the mustard seeds and yellow mustard seeds into a smooth powder.
  2. Add a little water to make a thin paste and whisk for a few seconds. Keep aside.
  3. In a sterilized jar, combine the mangoes, mustard seed paste and salt and toss well. Keep aside.

For the tempering

    For the tempering
  1. Heat the oil in a small deep pan, add the asafoetida, turmeric powder and chilli powder and mix well.

How to proceed

    How to proceed
  1. Cool the tempering and add to mangoes mixture.
  2. Let the achar marinate for 2 to 3 days and then it is ready to eat.
  3. Keep refrigerated.

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This recipe was contributed by renuka.nichkaode on 07 Mar 2011

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