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.