Keri ka Achar Recipe

Keri ka Achar is here and this is the right time to enjoy it. It is very easy to prepare and give you the perfect taste of pickle recipe so let’s try this recipe now and give you views.


View Recipes : Urdu
22640 Views 13 Comments

0:30
To Prep
3 days
To Cook
As Desired
Servings
Tips
About Recipe

Raw Mango (hard) 1 kg
Vinegar (to wash raw Mangoes) 1 cup
Oil (cooking Oil or sesame Oil) 1 litter
Garlic Cloves pealed 1 cup
Crushed red pepper (kuti lal mirch) 1/2 cup
Crushed Coriander seeds (kuta hoa dhania) 1/2 cup
Crushed Mustard seeds (Rai) 4 tbsp
Fenugreek seeds (methi) 1 tsp
Onion seeds (kalonji) 1 tbsp
Turmeric powder (haldi powder) 1 tbsp
Vinegar (sirka) 3 tbsp
Salt 1 1/2 tbsp


How to make Keri ka Achar



Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
- Now grate these raw mangoes with skin.
- Wash garlic cloves with vinegar and dry well.
- Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
- Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well)
Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
- Now grate these raw mangoes with skin.
- Wash garlic cloves with vinegar and dry well.
- Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
- Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well)

Shireen Anwar Posted By: malik.zulfi.ali@gmail.com, rawalpindi


Keri Ka Achar is one of the most common pickles used in Pakistan. KFoods.com brought Keri Achar Recipe by Chef Shireen Anwar. Follow her instructions to make Keri Pickle at home.

As mango season starts, achar (pickle) manufacturers hunt for the keris and use them for achar production. People whether eat rice dishes or a curry, keri achar sometimes is must. While used in achars, keris become tender and eatable and spices used with it make it more delicious and ideal to use with your meals.

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Reviews & Comments (13)

Khola - Noshera Mar 21, 2017
It was really a very nice experience trying this. Please share some more desi kinds of things like this one. I really love desi food and I love trying them as well. Thank a lot.
Yasmeen Shokat - Lahore Mar 16, 2017
I made this achaar and send this achaar to my sister living in Hyderabad. She called me on the skype and told me that this type is even tastier than the Hyderabadi achaar.
Naima - Muree Mar 14, 2017
I have read the whole recipe and I am planning to make it in the summers. I’ll must try it at my home and then I will let you know about my remarks and about its taste as well.
Saleema - Khuzdar Mar 11, 2017
March month has been started, I want to know when would raw mangoes be available. I think these should be available till the month of April. Would think about making its achar.
urwa - hydrabad Mar 09, 2017
My grandmother used to make it in my childhood. But now due to your website I am able to make it by myself as well. Thank you for such an easy recipe of making achaar at home

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Tags : Keri ka Achar by Chef ZakirKeri ka Achar by Zubaida TariqKeri ka Achar by Chef Shireen Anwar

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