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Receta Punjabi Keri Ka Achaar
by Global Cookbook

Punjabi Keri Ka Achaar
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Ingredientes

  • 1 kg Mango pcs, (cut and deseeded)
  • 1/2 Tbsp. Kalonji, (nigella seeds)
  • 1/2 Tbsp. Saunf, (aniseeds) coarsely crushed
  • 1/2 Tbsp. Methi, (fenugreek) seeds coarsely crushed
  • 1/2 c. Salt
  • 2/3 c. Chilli pwdr red
  • 2 Tbsp. Turmeric
  • 2 1/2 c. Mustard oil approx.

Direcciones

  1. Take mango pcs in large wide bowl or possibly jar.
  2. Pour all ingredients over them, except oil.
  3. Mix very well with clean dry hands of wooden spatula.
  4. Keep in sun for 4 days.
  5. Stir once, check for taste.
  6. Heat oil very well until smoky.
  7. Cold to almost room temperature
  8. Add in to pickle and mix well.
  9. Pour into clean, dry pickle jars.
  10. Press down firmly with back of the spoon.
  11. There should be sufficient oil to create a layer over surface of pickle.
  12. Tie with a thin muslin, before placing lid.
  13. Allow to mature for 10-12 days before using.
  14. Note: Store carefully as shown above to keep pickle from going bad.
  15. Making time: 30 min (total maturing time 15 days)
  16. Makes: 1 1/2 kg pickle (approx.)
  17. Shelflife: 10-12 months.