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Tuesday, May 10, 2011

Keri ka Achar by Chef Shireen Anwar

Raw Mango (hard)                                                1 kg
Vinegar (to wash raw mangoes)                       1 cup
Oil (cooking oil or sesame oil)                           1 litter
Garlic cloves pealed                                             1 cup
Crushed red pepper (kuti lal mirch)                   1/2 cup
Crushed coriander seeds (kuta hoa dhania)   1/2 cup
Crushed mustard seeds (Rai)                            4 tbsp
Fenugreek seeds (methi)                                     1 tsp
Onion seeds (kalonji)                                            1 tbsp
Turmeric powder (haldi powder)                         1 tbsp
Vinegar (sirka)                                                        3 tbsp
Salt                                                                            1 1/2 tbsp

-       Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
-       Now grate these raw mangoes with skin.
-       Wash garlic cloves with vinegar and dry well.
-       Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
-       Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well) 
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