Rai Ka Ichar/Rai No Ichar

A recipe developed by my husband’s maternal #grandmom (#nani), this pickle/ichar is a timeless beauty passed down to generations. A wee bit tangy and pleasantly pungent, RAI KA ICHAR is a beautiful, rustic medley of raw mango with #mustard and whole spices. It is a superb digestive.

This recipe traditionally uses #Ladva Keri — a variant used in the more commonly known Gujarati chhoondo ichar — because it does not require refrigeration. If you cannot find Ladva Keri though and opt for another variant, make sure to refrigerate the pickle after the mangoes have softened. This makes a big batch that will last through the year or more, so feel free to whittle down the quantities as you want.


  • Makes 2 Kg
  • 1 Kg Laadva Keri
  • 750 ml Mustard Oil
  • 100 gms Fennel Seeds (Saunf), Powdered
  • 100 gms Whole Coriander Seeds (Dhana), Powdered
  • 100 gms Split Mustard Seeds (Rai Ke Kuria)
  • 20 Garlic Pods, Crushed
  • 10 Whole Garlic Pods
  • 4 Tsp Chilli Powder
  • 4 Tsp Turmeric Powder
  • 2 Tbsp White Vinegar
  • 4 Tsp Salt
  • For the Whole Spices
  • 10 Cloves
  • 15 Peppercorns
  • 2 Nos 1″ Cinnamon Stick
  • 6-7 Bay Leaves


Prep: 10 minutes
Cooking: 25 minutes

  1. Wipe the mangoes with a moist kitchen towel and dry them.
  2. Cut into medium-sized pieces without peeling.
  3. Add turmeric, salt, whole spices to the mangoes and mix. Let it rest on the counter for 8 hours.
  4. Add saunf powder, split mustard, coriander powder, chilli powder and garlic. Mix and keep aside for 1 day.
  5. Add the oil and vinegar. Mix and bottle it. Do not refrigerate *
  6. After a week, mix well again. Keep checking every 15 days to see if the mango is softening. This should take around 1½ – 2 months. Enjoy.