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
22423 Views 8 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 (8)

Ria - faisalabad Feb 08, 2017
I observed that keri ka achar is best and evergreen. When I ate it first time, I liked it but when I tasted some other achars, I realized that nothing can beat this one. So I am in high favour of it. It tastes great when eaten with dal chawal or any other rice dish.
Maliha - islamabad Jan 23, 2017
Best achar is keri ka achaar and it has no match, I have also tried lemon achar, lasoora achar and carrot achar but the best I found is keri pickle. Thanks for the recipe, although, I am not going to make it right now, I will make it in summer days.
Laiba - Karachi Jan 18, 2017
I have to make this keri ka achar but don't know where and how to get it . Want to know if i could get preserved raw mangoes. I hope as we can get other fruits preserved in tins, similarly I could be able to get keri for making achaar.
reema - dhaka May 03, 2016
Mere ghar panch aam k per han kafi keriyan hain mai must try karun gi
Amna - Multan Sep 30, 2015
i think this is the best in all pickles. i have eaten different kinds of pickles from vegetable pickles to fruit and different other pickles but first impression is the last impression and so is with keri achaar. I suggest you make this one

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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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