Gujarati keri nu athanu | aam ka achar | instant mango pickle recipe | achar masala recipe - Nehas Cook Book (2024)

For achar (pickle) masala

• ▢ 50 grm rai na kuria - split mustard seeds
• ▢ 25 grm methi na kuria - split fenugreek seeds
• ▢ 1 tsp hing
• ▢ 1 tsp turmeric powder
• ▢ 1.5 tbsp salt
• ▢ 25 grm or ¼ cup kashmiri red chilli powder
• ▢ 2 tbsp oil

Keri nu khatu athanu

• ▢ 250 grm raw mangoes
• ▢ 4 tbsp oil
• ▢ 4 tbsp achar masala
• ▢ Salt to taste

Khatu-methu keri nu athanu

• ▢ 250 grm raw mangoes
• ▢ 4 tbsp achar masala
• ▢ Salt to taste
• ▢ ½ cup jaggery - according to your taste
• ▢ 2 tbsp oil

kachi Keri nu Vghariyu

• ▢ 400 grm mango pieces
• ▢ ¼ cup oil
• ▢ 1 tsp mustard seeds
• ▢ 1 tsp jeera
• ▢ 3-4 cloves
• ▢ 8-10 black pepper
• ▢ 2 inch cinnemon
• ▢ 1 bay leaf
• ▢ 1 dry red chilli
• ▢ 1 tsp turmeric powder
• ▢ Salt to taste
• ▢ 400 grm jaggery - or sugar
• ▢ 1 tsp red chilli powder
• ▢ 1 tbsp coriander powder
• ▢ 2 tbsp achar masala - optional

Making achar masala

• In a mixture jar, add rai na kuria and grind it into coarse powder. Also, add methi na kuria and grind it into a coarse powder

• Now in a bowl, add rai na kuria, methi na kuria, hing, and turmeric powder.

• Then heat 2 tbsp oil and cool down slightly.

• Add oil to the bowl and cover the bowl for 5 minutes.

• then mix masala with oil.

• When the mixture is completely cooled down, add salt and red chilli powder. Mix well.

• Achar masala is ready.

Making keri nu khatu athanu

• Cut mangoes into small size pieces.

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• Now heat the oil and cool down slightly. Add oil into the mixing bowl.

• Then add achar masala and mix well.

• Now add mango pieces and salt. Mix well.

• Instant keri nu khatu athanu is ready. Store it in an air-tight container.

Making khatu-meethu keri nu athanu

• In the bowl, add mango pieces, salt, achar masala, and jaggery. Mix well.

• Cover the mixture till the jaggery is completely dissolved.

• Now heat the oil and cool down slightly. Add oil to the pickle mixture.

• Khatu-meethu keri nu athanu is ready. Store it in an air-tight container.

Kachi keri nu vaghariyu

• Cut mangoes into medium size pieces.

• In a pan, add oil, mustard seeds, cumin seeds, cloves, black pepper, cinnamon, bay leaf, and dry red chili. Sauté it

• Now lower the flame, add turmeric powder and mix well.

• Then add mango pieces and salt. Mix well and cook till mango pieces become slightly soft.

• Now add jaggery and mix well.

• Cook mixture till jaggery is completely dissolved and mixture reaches one string consistency.

• Switch off the flame, and cool down the mixture slightly.

• Then add red chilli powder, coriander powder, and achar masala. mix well.

• Cool down the mixture completely.

• Instant kachi keri nu vghariyu is ready. Store it in an air-tight container.

For achar masala

• do not grind fenugreek seeds (methi na kuria) into fine powder.
• heat oil till it reaches to smoking point.
• cool down heated oil on to room temperature.
• add red chili powder when the mixture is completely cooled down.

For khatu athanu

• cut mango pieces into small sizes, so they will easily absorb masala.

For kachi keri nu vghariyu

• cut mango pieces into slightly big sizes.
• the proportion of Gud or sugar should be equal to mang pieces in grams.