Punjabi Keri ka Achaar

Recipe by
Total Time:
15-30 minutes
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Plain Punjabi Keri ka Achaar, Easy Punjabi Mix Pickle

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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.