Punjabi Keri ka Achaar

Recipe by
Total Time:
15-30 minutes
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Punjabi Recipes from Bawarchi.com  

One of the most popular pickles popular throughout the country is Mango pickle or Keri ka achaar. So popular is the Punjabi Aam ka achaar for its tangy taste that it is eaten with almost everything from rice to paratha. The rate at which the mango achaar is gobbled up is nothing compared to how much time it takes for the achaar to be made properly – 15 days! The cut, deseeded mango pieces need to be dried for 4 days in the sun and the prepared pickle needs to mature for 10-12 days for the taste to properly seep into the pickle.  

How to make this tasty and tangy Punjabi Aam ka Achar? The ingredients of chilli powder, salt, methi seeds, crushed saunf (aniseeds) and kalonji (nigella seeds) need to be mixed well with the mango pieces and kept in the sun for 4 days. After that, add the heated mustard oil and stir the pickle well and press it well into dry, clean pickle jars. 

An extra tip is to stretch a muslin cloth across the mouth of the jar before sealing them and placing them aside for the pickle to mature for a good 10-12 days. Punjabi Keri ka Achaar paired with parathas and curd make for a delicious and filling combination. This Indian mango pickle also tastes deliciously good with curd rice.

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 , Vegetable Sambal

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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 - chilli powder red
  • 2 tbsp - turmeric
  • two and a half cups - mustard oil approx.

How to Make 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 of 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 the spoon.
  • There should be enough oil to form a layer over surface of pickle.
  • Tie with a thin muslin, before placing lid.
  • Allow to mature for 10-12 days before using.