Keri Tarka Achar| easy achar recipe #mangopickle #easy

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Yellow mustard seeds are less pungent and cheaper.

raw mango

🥗Healthier: green apple

💰Cheaper: cucumber

Cucumber provides a similar crunch and tartness.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lime juice offers acidity at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener often used in Indian cuisine.

Wash 1 kilogram of raw mango thoroughly and dry it completely.

Cut the mango into thin strips, ensuring no moisture is present.

Add 2 tablespoons of salt and 1 tablespoon of turmeric powder to the mango, mixing well without using hands to avoid moisture.

Let the mango mixture sit for 3-4 hours to release excess water.

After 3-4 hours, drain the excess water from the mango.

Prepare the spice mix by dry roasting 2 tablespoons of mustard seeds, 1 tablespoon of fenugreek seeds, and 1 teaspoon of cumin seeds until moisture is gone.

Roast 1 teaspoon of kalonji lightly and set aside.

Grind the roasted spices coarsely and mix them with the mango.

Add 1 tablespoon of red chili powder to the mango mixture, adjusting to taste, and mix well.

Heat 400 grams of mustard oil until it starts to smoke slightly, then let it cool down.

Once the oil has cooled, add 1 tablespoon of red chili powder, 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and 2 tablespoons of crushed garlic to the oil.

Let the spices sizzle in the oil until they become fragrant.

Pour the tempered oil over the mango mixture and mix well to combine.

Transfer the achar to a clean jar, cover with a cloth, and place it in sunlight for quicker fermentation, or seal in a jar and let it sit for a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens