Ingredients

• 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

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