Gujarati, Mango Pickle ( Keri Acchar)

1 kg raw mango
150 gm split mustard seeds
100gm split fenugreek seeds

Step 1:

50 gm fennel seeds( corasly ground)
50gm nigella seeds
4 tbsp red chilli powder (kashmiri)

Step 2:

2 tbsp turmeric
1cup salt

1/2 kg mustard oil
2 tsp asofoetida

Step 3:

wash raw mango, and cut into cube,
take 1 mixing bowl put mango cubes now add 1tbsp salt and 1 tsp turmeric
powder and mix it well, put this marinated mango mix in air container jar and keep it in dry place for 2- 3 days

Step 4:

after 3 days squeeze out the excees water from mango, Take muslin white cloth, spread the mango cubes on it and allow to dry under fan or sunlight for 1 day

Step 5:

After 1 day take a pan put on a flame put salt in pan and heat salt 3 to 5 min
take out from flame and let cool down salt 5 to 10 min

Step 6:

Now heat half mustard oil in high flame till smoke relase, and keep aside to cool down, Now add asofoetida in oil

Step 7:

Take 1 big mixing bowl now put red chilli powder, salt, turmeric powder, split mustard seeds, split fenugreek seeds, fennel seeds, nigella seeds and oil, mix it well now add mango cubes and again mix it well and keep it aside 5 to 10 min to mix it well

Step 8:

Take air tight pickle jar put pickle in jar and keep it at room temperature for 2 days

Step 9:

After 2 days heat reamaing oil till smoke release, keep aside let the cool down oil , and pour in mango pickle .

Step 10:

authentic mango pickle is ready, now keep it 3 to 4 days in a dry place after 4 days it's ready to serve

Step 11:

I make it

Step 12:

Step 13: