This traditional recipe of raw mango pickle/ Keri ka achar is a gift for me from my Maid Saima, Yes under her supervision i made this pickle and believe me this recipe is super easy and all those who are new in this cooking field must try this recipe without fear..:)
This Pickle is a popular condiment normally serves with Dal Chawal, Parathas etc.
INGREDIENTS:
Raw mangoes/ Keri | 5-6 medium size |
Turmeric powder | 1 tbsp heaped |
Red chilli flakes | 1 tbsp |
Red chilli powder | 1/2 tbsp |
Fenugreek seeds/ methi dana | 1 tbsp |
Fennel seed/ Saunf | 2 tbsp |
Nigella seeds/ kalonji | 1- 1/2 tbsp |
Mustard seeds/ rai dana (optional) | 1 tbsp |
Mustard oil | as needed |
Salt | as needed |
METHOD:
- Wash raw mangoes and then dry them properly.
- Cut them in small pieces and remove the seed.
- Toss them with turmeric powder evenly and place these pieces in a clay pot ( it will give a different aroma to your pickle).
- Now keep them in sunlight for a day or 2.
- Now add all pickle spices in mangoes and toss them, again cover with muslin cloth and keep in sunlight for 2 days.
- Pour mustard oil in it and store in sterilize jars.
- She gave me a tip that after making pickle keep on shaking the bottle daily for a week. All spices will mix properly.
- You can coarsely ground pickle spices , its up to you..:)