Keri Lehsan ka Achaar Recipe by Food Fusion

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard provides a similar flavor profile and is often less expensive.

raw mangoes

🥗Healthier: green apples

💰Cheaper: pickling cucumbers

Green apples can mimic the tartness of raw mangoes while being more accessible.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Lemon juice can provide acidity at a lower cost.

oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is a cost-effective alternative for pickling.

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

Let the roasted spices cool.

In a mortar and pestle, add the roasted spices and crush coarsely.

Add red chili powder, nigella seeds, black salt, asafoetida powder, Kashmiri red chili powder, and crushed red chili and mix well to prepare the achar masala.

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

Add salt and turmeric powder to the mango pieces and mix well.

Add chopped garlic and mix well.

Let it rest overnight (minimum 8 hours) to allow the mango to release moisture, then strain and air dry for 2-3 hours, discarding the water.

Add vinegar to the mango mixture and mix well.

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

Add mustard oil and mix well.

Transfer the pickle to a dry and clean glass jar, add reserved achar masala, mustard oil, cover with muslin cloth, and close the jar properly (the muslin cloth will absorb excess moisture).

Keep in sunlight for 8-10 days, shaking the jar occasionally.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens