Keri ka Achar Recipe

Keri ka Achar Recipe

Keri ka Achar is here and this is the right time to enjoy it. It is very easy to prepare and give you the perfect taste of pickle recipe so let’s try this recipe now and give you views.

Keri ka Achar Recipe

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

How to make Keri ka Achar 

METHOD:

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)

Shireen Anwar Posted By: malik.zulfi.ali@gmail.com, rawalpindi

Keri Ka Achar is one of the most common pickles used in Pakistan. KFoods.com brought Keri Achar Recipe by Chef Shireen Anwar. Follow her instructions to make Keri Pickle at home.

As mango season starts, achar (pickle) manufacturers hunt for the keris and use them for achar production. People whether eat rice dishes or a curry, keri achar sometimes is must. While used in achars, keris become tender and eatable and spices used with it make it more delicious and ideal to use with your meals.