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Keri Nu Pani Nu Achaar ( Mango Pickle In Brine )

  Raw mangoes 2 1⁄2 Kilogram
  Salt 1⁄2 Kilogram
  Asafoetida 1 Teaspoon
  Green chilies 20
  Alum 1 Teaspoon

1. Wash and dry the mangoes. Do not chop them.
2. 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.
3. Top the bottle with hing and the alum. Seal and allow the pickle to stand for 2 months before using it.
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.

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Keri Nu Pani Nu Achaar ( Mango Pickle In Brine ) Recipe