Keri ka Achar

Ingredients: 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

Method: 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)