Keri Ka Achar

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Why recepie famous for?

Ingredients

Raw Mango (hard) 1 kg,
Vinegar (to wash raw mangoes) 1 cup,
Oil (cooking oil or sesame oil) 1 litter,
Garlic cloves pealed 1 cup,
Crushed red pepper (kuti lal mirch) 1/2 cup,
Crushed coriander seeds (kuta hoa dhania) 1/2 cup,
Crushed mustard seeds (Rai) 4 tbsp,
Fenugreek seeds (methi) 1 tsp,
Onion seeds (kalonji) 1 tbsp,
Turmeric powder (haldi powder) 1 tbsp,
Vinegar (sirka) 3 tbsp,
Salt 1 1/2 tbsp,

Instructions

Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
- Now grate these raw mangoes with skin.
- Wash garlic cloves with vinegar and dry well.
- Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
- Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well)

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