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Keri Nu Pani Nu Achaar Or Mango Pickle In Brine

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  Raw mangoes 2 1⁄2 Kilogram (Use Small, Tender Ones, Whole)
  Salt 1⁄2 Kilogram
  Asafoetida 1 Teaspoon (Hing)
  Green chillies 20
  Alum powder 2 Teaspoon (Made By Coarsely Crushing 1 Tiny Knob Alum)

Wash and dry the mangoes. Do not chop them.
Take a large brown and white pickle bottle. Put salt at the bottom, then place a layer of mangoes, then salt and again a layer of mangoes with chillies, till all the mangoes are used up. Pour boiled cooled water till the mangoes are inundated.
Top the bottle with hing and the alum. Seal and allow the pickle to stand for 2 months.
Do not get frightened if you see a layer of black fungus when you open the bottle. Shift it aside and remove as many mangoes as you need. Allow the fungus to slide back and pack the bottle securely.
Wash and slice the mangoes. Eat them with yellow dal and rice.

Recipe Summary

Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 7 Calories from Fat 0

% Daily Value*

Total Fat 0.03 g0.04%

Saturated Fat 0.01 g0.03%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 775.5 mg32.3%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.19 g0.77%

Sugars 1.5 g

Protein 0.07 g0.14%

Vitamin A 1.7% Vitamin C 7.9%

Calcium 0.2% Iron 0.16%

*Based on a 2000 Calorie diet

Keri Nu Pani Nu Achaar Or Mango Pickle In Brine Recipe