Kat Keri (Diced Mango in Vinegar)

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

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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Ingredients

  • 2.5 kg - rajapuri mangoes
  • 250 g - mustard oil
  • 250 g - mango masala for pickles (you get readymade)
  • 2 to 3 cups - cooking vinegar
  • 2 cups - sugar
  • 100 g - garlic (peeled)
  • 50 g - green chillies
  • salt to taste

How to Make Kat Keri (Diced Mango in Vinegar)

  • Peel, wash and cut the mangoes into very small pieces.
  • Apply salt and keep aside for couple of hours.
  • Discard the water that comes out from the mangoes.
  • Heat oil to boiling point and cool completely.
  • To the mangoes add oil, mango masala, vinegar, sugar, finely chopped pieces of garlic, green chillies and salt.
  • Mix well. Store in a sterilized glass jar.
  • It will be ready for consumption in 4 days.
  • After a months' time (if not consumed) store in fridge.

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