Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Lacche Wala Kairi Paak | Instant Sweet Mango Pickle | From Scratch

Growing up I remember my brother loved this and my nanima (maternal grand mother) would make it for him every now and then when green mangoes were in season.

This sweet pickle is one of DH’s favourite condiments too. That is perhaps one of the reasons why you will find a big jar of this raw mango jam or Kairi Paak (as called in my mom’s place) or Mitha Achar (as called in my in laws place) in my house every year during the mango season. Even though it is a staple in my house, I never have to make it on my own.

Every year either my mother in law or DH’s maternal grandmother sends us a bottle of freshly made Kairi Paak as soon as raw mangoes are available in the market. This year was no different. But, may be it was high time for me to make it on my own, so one fine day that jar broke (Thanks to baby M but thankfully no one was hurt).

When I picked the condiment theme for my second leg of Blogging Marathon, a monthly event that is the brain child of Srivalli, I decided to try this out.

Grated raw mangoes is used in making these. So, the texture of the final product is not smooth. This texture sets it apart from the sweet mango chutney which is altogether different both in taste and process of making.

Lacche Wala Kairi Paak


200 gm raw grated mango
200 gm sugar
2 cardamom, pounded
10 strands of saffron, rubbed in a mini pestle and mortar with a pinch of sugar and a few drops of water


1. In a thick bottom pan mix the raw grated mangoes with sugar and heat it. Do not add any water. The sugar will melt as the mixture gets heated.

2. Keep stirring while it is getting heated for about 10-15 minutes and you will see that the strands of raw mangoes will start becoming translucent. The sugar syrup will also thicken.

3. At this point turn off the heat and add the saffron and crushed cardamom pods. Stir well and let it cool completely before storing it in a clean airtight glass jar.

4. It stays well for about 2-3 months when kept in refrigerator. You can use it on bread slices as a jam or as a pickle in your regular meal.


1. Do not add water to cook the mango and sugar mixture. Even for rubbing the saffron, just use a few drops. If you add saffron without rubbing, you will not get a nice yellow color in the final product.

2. If you make this in larger quantity, cooking time will need to be adjusted accordingly.

3. Typically, equal amount of raw grated mango and sugar is used. But, you may decrease the sugar quantity to suit to your taste buds.

Thank you for stopping by! Cheers!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

This post first appeared on Jyoti's Pages, please read the originial post: here

Share the post

Lacche Wala Kairi Paak | Instant Sweet Mango Pickle | From Scratch


Subscribe to Jyoti's Pages

Get updates delivered right to your inbox!

Thank you for your subscription