Plain Punjabi Keri ka Achaar

Recipe by
Total Time:
19 days
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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.