Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, khatta keri achaar (mango pickle). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Khatta Keri Achaar (Mango Pickle) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Khatta Keri Achaar (Mango Pickle) is something which I’ve loved my entire life.

Khatta mitha Aam Ka achar, Sweet & Sour Mango Pickle Aam ka Khatta meetha achar, Gor Keri Recipe, Guramba Recipe, aam ka meetha achar with jaggery, sweet. Khatta mitha Aam Ka achar, Sweet & Sour Mango Pickle

To begin with this particular recipe, we must first prepare a few components. You can cook khatta keri achaar (mango pickle) using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Khatta Keri Achaar (Mango Pickle):

1. Make ready 1 kg Raw Desi Mango
2. Take 2 tbsp salt
3. Prepare 1 tbsp Turmeric Powder
4. Take 2 cups homemade achaar (pickle) Masala
5. Get 2 cups any oil

Aam Ka Achaar in Martban Traditional Mango pickle Grandma's Village Style Village Food. Green, unripe mangos are simmered with cardamom and clove to yield this tangy, spicy condiment. Smita Chandra, who wrote about her mother's homemade pickles in Preserving Culture, slathers it atop flaky paratha flatbreads. See the recipe for Aamba Khatta (Sweet and Sour Mango Pickle) »James.

Instructions to make Khatta Keri Achaar (Mango Pickle):

1. Wash the mangoes. Cut into big pieces with skin.
2. Put all pieces in a bowl. Add salt. Toast the mango in the bowl with hands.
3. Now add Turmeric Powder. Mix it in mangoes. Cover it an keep a side for atleast 12-15 hrs.
4. After 15 hrs u will see salt and Turmeric had released the water. Strain the mangoes. Don't throw the water u can utilise it in other many Recipes.
5. Now spread this mangoes on cloth or kitchen towel and let it dry for again 12-15 hrs. So the moisture will get dry.
6. Now in a small pan take oil (I used mustard oil) heat it up on low flame. Off the flame and let it come to room temperature. In another bowl take pickle masala and add dried mangoes.
7. Mix it well. Add oil and mix it again now cover the bowl keep a side for overnight. So the mangoes and pickle masala can soak the oil.
8. If required add more oil but first heat it up, than cool it and then add. After a week pickle is ready to eat.

Gujarati-Style Methia Keri, or Mango Pickle Recipe. Make your own homemade mango pickle with this easy recipe! This is Gujarati Methia Keri nu khatu athanu. Every region of India has its own version of making aam ka achaar recipe. Today's recipe is the Gujarati version called 'methia keri' or 'khatu athanu' in the Gujarati language.

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