| Recommended By Chef |
| 0:30 To Prep |
| 3 days To Cook |
| As Desired Servings |
| Tips About Recipe |
47484 Views
19 Comments
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
METHOD:
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)
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.
This is the best way to save money and make achar at home that is hygienic as well. I will surely make a plenty of it to be used for a long interval of time.
glad to see the recipe for keri achar, it delivers the best taste compared to other varieties of achar. I first bought it from stores but now i make it from recipes available on internet.
I have made a complete it jar full of it and I have stored it in the refrigerator. Now I used it on the daily basis with parathas and other such kind of food. It tastes so yummy with them.
I was searching the internet for the recipe of achar because its summer season and it’s a season of mangoes. Thank you so much for this superb and outclass recipe.
I made it at my home and found that it is very yummy and delicious and easy and healthy as well. Please share some more drinks recipes as the summer is near.