The Secret of the 21-Day Sun Soak

Namaste! Today I want to share why we let our mango pickles soak under the warm Jaipur sun for exactly 21 days. In the modern world, everything is rushed. Vinegar is added to speed up acidity, and heat is used to cook the mangoes quickly. But true Rajasthani Achar cannot be rushed. When we place our martabans (ceramic jars) on the terrace, the sun's gentle heat does something magical. It slowly draws out the excess moisture from the mango slices, preventing spoilage naturally without chemical preservatives. At the same time, the mustard oil heats up slightly during the day and cools down at night, allowing the mangoes to slowly absorb the ground spices. It is this slow expansion and contraction, repeated over 21 sun-soaked days, that gives our Keri ka Khatta its deep, mature tang and signature bite. If you open a jar from a batch that was sun-matured for only 10 days, the mangoes will feel rubbery and the spices will taste raw. So next time you open one of our jars, remember: you are tasting 21 days of warm Rajasthan sunshine. 💛