Ker Kairi Ka Achaar/Pickle - Tasty
Time to spice up your meal with this spicy Ker Kairi Ka Achaar and to try it with rotis/phulkas/parathas as an alternative to your regular sabzis.
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Ingredients
- Kairi/Raw Mango - 500 grams to 1 kg
- Ker - 250-500 grams (Ratio can be altered as per choice, but basic is 2:1 for kairi:ker)
- Turmeric/haldi powder - 50 grams
- Salt - 150-200 grams
- Red chilli powder - 150-200 grams
- Raai/mustard powder - 100-150 grams
- Fenugreek/methi + Fennel/saunf powder - 50 grams
- Cumin/Jeera - 1 teaspoon
- Mustard/Rai - 1 teaspoon
- Nigella/kalaunji - 1 teaspoon
- Fenugreek/methi - 1 teaspoon
- Fennel/saunf - 1 teaspoon
- Black pepper corns/kali mirch- 10 piece
- Cloves/Lavang - 5-6 piece
- Dry Red Chillies - 5-6 piece
- Bay leaf/Tej Patta - 2-3
- Asafoetida/Heeng - 2-3 teaspoon
- Oil - 500 ml for masala + later few more to fill jar
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