Keri/Aam Ka achar Recipe By Food Fusion (Mango pickle)

A perfect keri / aam ka achar recipe for you all. A 150+ Year old recipe passed on from generations and finally brought to you by Food Fusion. #HappyCookingToYou

Kazi Suleman Memon is a soil scientist by profession and has great contribution towards Pakistan's agriculture, he continues to play his role in improving agricultural practices in Pakistan and Mumtaz Suleman Memon is a librarian by profession, after retirement she founded Zahid Suleman Library system which focuses setting up children's libraries in under privileged schools.
Both of them enjoy cooking and love sharing what they make.
We would like to Thank Dr. Kazi suleman Memon and Mumtaz Suleman Memon for taking out the time to visit us and sharing this centuries old recipe with us.

Written Recipe: http://bit.ly/2MGIP5H

Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.

Kary ka Achar
Recipe in English:

Ingredients:
-Desi kary (Raw mango) 2 kg
-Lehsan (Garlic) cloves ½ Cup
-Namak (Salt) 2 tbs
-Saunf (Fennel seeds) 3 tbs
-Meethi dana (Fenugreek seeds) 2 tbs
-Haldee powder (Turmeric powder) 2 tsp
-Laung (Cloves) 6-8
-Sabut kali mirch (Black peppercorns) 12-18
-Darchini (Cinnamon sticks) 5-6
-Raidana (Mustard seeds) crushed 3 tbs (brown)
-Sabut dhania (Coriander seeds) crushed 4 tbs
-Lal mirch (Red chili) crushed 2 tbs
-Kalonji (Nigella seeds) 1 & ½ tbs
-Sarson ka tel (Mustard oil) 1 Cup
-Sarson ka tel (Mustard oil) 1 Cup or as required
-Sirka (Vinegar) ½ Cup

Directions:
-Peel raw mango and cut into cubes.
-In bowl,add garlic,salt,fennel seeds,fenugreek seeds,turmeric powder,mix well and let it rest for 3 hours.
-Add cloves,black peppercorns,cinnamon sticks,mustard seeds,coriander seeds,red chili crushed,nigella seeds and mix until well combined.
-Add mustard oil and mix well.
-Take out in a dry & clean jar.
-Add mustard oil and mix well.
-Cover tightly and keep in sunlight for 2 days.
-Add vinegar and mix well.
-Cover tightly with a lid and keep in sunlight for 3-4 more days.
-Can be stored in airtight jar for 3-4 months.

Recipe in Urdu:

Ajza:
-Desi kary (Raw mango) 2 kg
-Lehsan (Garlic) cloves ½ Cup
-Namak (Salt) 2 tbs
-Saunf (Fennel seeds) 3 tbs
-Meethi dana (Fenugreek seeds) 2 tbs
-Haldee powder (Turmeric powder) 2 tsp
-Laung (Cloves) 6-8
-Sabut kali mirch (Black peppercorns) 12-18
-Darchini (Cinnamon sticks) 5-6
-Raidana (Mustard seeds) crushed 3 tbs (brown)
-Sabut dhania (Coriander seeds) crushed 4 tbs
-Lal mirch (Red chili) crushed 2 tbs
-Kalonji (Nigella seeds) 1 & ½ tbs
-Sarson ka tel (Mustard oil) 1 Cup
-Sarson ka tel (Mustard oil) 1 Cup or required
-Sirka (Vinegar) ½ Cup

Directions:
-Desi kary ko cheel ker cubes mein cut ker lein.
-Bowl mein lehsan,namak,saunf,meethi dana aur haldee powder dal ker ache tarhan mix ker lein aur 3 hours kliya chor dein.
-Laung,sabut kali mirch,darchini,raidana,sabut dhania,lal mirch crushed aur kalonji dal ker ache tarhan mix ker lein.
-Sarson ta tel dal ker ache tarhan mix karein.
-Achar ko dry & clean jar mein dal dein.
-Sarson ta tel dal ker ache tarhan mix ker lein.
-Lid laga lein aur 2 din kliya sunlight mein rakh dein.
-Sirka dal ker ache tarhan mix ker lein.
-Lid laga ker dhak lein aur sunlight mein mazeed3-4 din kliya rakh dein.
-Airtight jar mein 3-4 months tak stire ker saktay han.