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Plain Punjabi Keri ka Achaar Recipe

Plain Punjabi Keri ka Achaar is a popular Indian Breakfast
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Preparation Time :
19 days
Servings :
Serves 20
Rated 5 based on 100 votes


  • 1kg - Mango pieces (cut and deseeded)
  • 1/2 tbsp - Kalonji (nigella seeds)
  • 1/2 tbsp - Saunf (aniseeds), coarsely crushed
  • 1/2 tbsp - Methi (fenugreek) seeds, coarsely crushed
  • 1/2 cup - salt
  • 2/3 cup - Red Chilli powder
  • 2 tbsp - Turmeric powder
  • 2.5 cups - Mustard oil (approximately).
  • How to Make Plain Punjabi Keri ka Achaar:

    1. Take mango pieces in large wide bowl or jar. Pour all ingredients over them, except oil.
    2. Mix very well with clean dry hands or wooden spatula.
    3. Keep in sun for 4 days.
    4. Stir once, check for taste.
    5. Heat oil very well till smoky.
    6. Cool to almost room temperature.
    7. Add to pickle and mix well.
    8. Pour into clean, dry pickle jars.
    9. Press down firmly with back of a spoon.
    10. There should be enough oil to form a layer over the surface of the pickle.
    11. Tie with a thin muslin, before placing lid.
    12. Allow to mature for 10-15 days before using.


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