Mango Pickle - 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

Cooking 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)