Recipe - Punjabi Keri Ka Achaar

1 kg Mango pieces; (cut and
deseeded)
One half tablespoon Kalonji; (nigella seeds)
One half tablespoon Saunf; (aniseeds) coarsely
; crushed
One half tablespoon Methi; (fenugreek) seeds
; coarsely crushed
One half cup Salt
2/3 cup Chilli powder red
2 tablespoon Turmeric
2 One half cup Mustard oil approx.

Take mango pieces in large wide bowl or jar.

Pour all ingredients over them, except oil.

Mix very well with clean dry hands of wooden spatula.

Keep in sun for 4 days.

Stir once, check for taste.

Heat oil very well till smoky.

Cool to almost room temperature

Add to pickle and mix well.

Pour into clean, dry pickle jars.

Press down firmly with back of the spoon.

There should be enough oil to form a layer over surface of pickle.

Tie with a thin muslin, before placing lid.

Allow to mature for 1012 days before using.

Note: Store carefully as shown above to keep pickle from going bad.

Making time: 30 minutes (total maturing time 15 days)

Makes: 1 One half kg pickle (approx.)

Shelflife: 1012 months.

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