Keri Lehsan ka Achaar

Keri & Lehsan Ka Achaar Recipe This time we tried to shoot this recipe in a different way. Let us know if you like it. #happycookingtoyou #foodfusion #achaar #kerikaachar

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Prepare Achar Masala:

-Raidana (Mustard seeds) yellow 100g

-Saunf (Fennel seeds) 100g

-Zeera (Cumin seeds) 2 tbs

-Methi dana (Fenugreek seeds) 3 tbs

-Lal mirch powder (Red chilli powder) 1 tbs or to taste

-Kalonji (Nigella seeds) 1 & ½ tbs

-Kala namak (Black salt) 1 tbs

-Hing powder (Asafoetida powder) ½ tsp

-Kashmiri red chilli (Kashmiri red chilli) powder 1 tbs

-Lal mirch (Red chilli) crushed 1 & ½ tbs

Prepare Achar:

-Keri (Raw mangoes) 3 kg (wash & pat dry)

-Namak (Salt) 2 tbs

-Haldi powder (Turmeric powder) 2 tbs

-Lehsan (Garlic) cloves 500g

-Sirka (Vinegar) ½ Cup

-Namak (Salt) 100g or to taste

-Sarson ka tel (Mustard oil) 500ml

-Sarson ka tel (Mustard oil) 1 Cup or as required



Prepare Achar Masala:

-In a frying pan,add yellow mustard seeds,fennel seeds,cumin seeds,fenugreek seeds & dry roast on medium flame until fragrant (2-3 minutes).

-Let it cool.

-In mortal & pestle,add roasted spices & crush coarsely.

-Add red chilli powder,nigella seeds,black salt,asafoetida powder,Kashmiri red chilli powder,red chilli crushed & mix well.Achar masala is ready!

Prepare Achar:

-Cut raw mangoes into pieces,remove pits & place them in a large bucket (use plastic,glass or ceramic container).

-Add salt,turmeric powder & mix well.

-Add garlic & mix well.

-Let it rest overnight (minimum 8 hours),keri (raw mango) will release all its moisture then let it strain & air dry for 2-3 hours & discard water.

-In raw mangoes,add vinegar & mix well.

-Add prepared achar masala (reserve half for later use),salt & mix well.

-Add mustard oil & mix well.

-Transfer the pickle to a dry & clean glass jar,add reseverd achar masala,mustard oil,place muslin cloth & close the jar properly (muslin cloth will absorb excess moisture) & keep in sunlight for 8-10 days.

-Keep shaking jar occasionally in between.

-Can be stored in airtight jar for up to 6 months.




Recipe By: Asad Memon

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