Khatta Keri Achaar (Mango Pickle)
Khatta Keri Achaar (Mango Pickle)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, khatta keri achaar (mango pickle). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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. This is a recipe of mango pickle.

Khatta Keri Achaar (Mango Pickle) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Khatta Keri Achaar (Mango Pickle) is something that I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Khatta Keri Achaar (Mango Pickle):
  1. Prepare 1 kg Raw Desi Mango
  2. Take 2 tbsp salt
  3. Get 1 tbsp Turmeric Powder
  4. Take 2 cups homemade achaar (pickle) Masala
  5. Take 2 cups any oil

Aamba Khatta - Sweet and Sour Mango Pickle. I have made this and I LOVE it!!! The people I shared it with asked for the recipe. methia keri recipe with stepwise photos. this gujarati pickle made with raw mangoes is called as methia keri since it has a good amount of methi seeds. Make your own homemade mango pickle with this easy recipe!

Steps 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.

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. 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.

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