Kair Ka Achaar Recipe

Kair Ka Achaar

  • Prep Time
    288 Hours
  • Cook Time
    5 Minutes
  • Difficulty Level
    Expert

Kair Ka Achaar is a popular pickle from Rajasthani cuisine.

Kair Ka Achaar is a spicy and sour pickle. You just need raw mango, kair, and some spices to prepare this pickle. This is incredibly unique and has a very unique taste. Kair is very beneficial in diabetes, joint pains, immunity, cholesterol, etc. This is a perfect pickle with a blend of spices. Mustard oil enhances the taste of the pickle and acts as a preservative too. Kair is a small sour shrub berry exclusive to Rajasthan. Kair has other names like karir, teet, kirir, karril. So, try this recipe and let us know your feedback in the comment section.

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This recipe was prepared by a lovely Mom: Anita Sharma From Rajasthan

Tips and Suggestions by a Mom Chef:

  • Add grated raw mango instead of chopped raw mango.

For more such exciting recipes like Kair Ka Achaar, please click on the following links:

  1. Nimbu Ke Achaar Ki 100 Years Old Recipe | Lemon Pickle
  2. Instant Amla Achar | Amla Ka Achar
  3. Instant Mango Pickle | Aam Ka Achar

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Ingredients

  • Kair / Teet - 2 Cups
  • Raw mango / Kaccha aam - 1 Peeled and chopped
  • Mustard oil / Sarson ka tel - 1 cup + 1 cup
  • Fenugreek seeds / Methidana - 1/2 Cup
  • Fennel seeds / Saunf - 1/4 Cup
  • Mustard seeds / Rai - 1 tbsp
  • Nigella seeds / Kalonji - 1 tbsp
  • Salt - As per taste
  • Asafoetida / Hing - 1/4 tsp
  • Red chilli powder / Lal mirch powder - 1 tbsp
  • Turmeric powder / Haldi powder - 1/2 tbsp
  • Water - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Add 1 tbsp salt in water. Then, keep the kair for 3 days in prepared salty water. Then, take it out from water and again keep in fresh water after mixing 1 tbsp salt. Keep it for 3 days.
  2. Again take it out from salty water and keep the kair in fresh water after mixing 1 tbsp salt. Keep it for 3 days to reduce bitterness of kair.
  3. Drain the water and remove the stem (danthal). Dry it on a cloth.
  4. Now heat oil in a pan. Then turn off the flame and let it cool down.
  5. Take a pan, add fenugreek seeds, fennel seeds and mustard seeds. Roast them for 1 minute. Transfer them in a grinding jar and grind them coarsely.
  6. Now, add asafoetida and prepared coarsely ground mixture in luke warm oil. Then, add turmeric powder, red chilli powder, nigella seeds and salt.
  7. Take kair and kair in a mixing bowl. Add, prepared oil mixture in it and mix well. Transfer it in a jar and cover it with a lid or cloth. Then keep for it for 3 days.
  8. After 3 days, heat 1 cup oil. After cooling it transfer it in the jar. Cover the jar with a lid.
  9. 'Kair Ka Achaar' is ready to be served.
  • Servings : 2
  • Ready in : 288 Hours 5 Minutes
  • Special Category : Pickles
  • Recipe Type : Dinner, Lunch

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