Introduction: Gujarati, Mango Pickle ( Keri Acchar)
1 kg raw mango
150 gm split mustard seeds
100gm split fenugreek seeds
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50 gm fennel seeds( corasly ground)
50gm nigella seeds
4 tbsp red chilli powder (kashmiri)
2 tbsp turmeric
1/2 kg mustard oil
2 tsp asofoetida
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
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
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
Now heat half mustard oil in high flame till smoke relase, and keep aside to cool down, Now add asofoetida in oil
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
Take air tight pickle jar put pickle in jar and keep it at room temperature for 2 days
After 2 days heat reamaing oil till smoke release, keep aside let the cool down oil , and pour in mango pickle .
authentic mango pickle is ready, now keep it 3 to 4 days in a dry place after 4 days it's ready to serve
I make it