Keri & Lehsan Ka Achaar Recipe This time we tried to shoot this recipe in a different way. Let us know if you like it. #happycookingtoyou #foodfusion #achaar #kerikaachar Written Recipe: https://bit.ly/3NyCwktRecipe in English:Ingredients:Prepare Achar Masala:-Raidana (Mustard seeds) yellow 100g-Saunf (Fennel seeds) 100g-Zeera (Cumin seeds) 2 tbs-Methi dana (Fenugreek seeds) 3 tbs -Lal mirch powder (Red chilli powder) 1 tbs or to taste -Kalonji (Nigella seeds) 1 & tbs-Kala namak (Black salt) 1 tbs-Hing powder (Asafoetida powder) tsp-Kashmiri red chilli (Kashmiri red chilli) powder 1 tbs-Lal mirch (Red chilli) crushed 1 & tbsPrepare Achar:-Keri (Raw mangoes) 3 kg (wash & pat dry) -Namak (Salt) 2 tbs-Haldi powder (Turmeric powder) 2 tbs-Lehsan (Garlic) cloves 500g-Sirka (Vinegar) Cup-Namak (Salt) 100g or to taste-Sarson ka tel (Mustard oil) 500ml-Sarson ka tel (Mustard oil) 1 Cup or as required Directions:Prepare Achar Masala:-In a frying pan,add yellow mustard seeds,fennel seeds,cumin seeds,fenugreek seeds & dry roast on medium flame until fragrant (2-3 minutes). -Let it cool.-In mortal & pestle,add roasted spices & crush coarsely.-Add red chilli powder,nigella seeds,black salt,asafoetida powder,Kashmiri red chilli powder,red chilli crushed & mix well.Achar masala is ready!Prepare Achar:-Cut raw mangoes into pieces,remove pits & place them in a large bucket (use plastic,glass or ceramic container).-Add salt,turmeric powder & mix well.-Add garlic & mix well.-Let it rest overnight (minimum 8 hours),keri (raw mango) will release all its moisture then let it strain & air dry for 2-3 hours & discard water.-In raw mangoes,add vinegar & mix well.-Add prepared achar masala (reserve half for later use),salt & mix well.-Add mustard oil & mix well.-Transfer the pickle to a dry & clean glass jar,add reseverd achar masala,mustard oil,place muslin cloth & close the jar properly (muslin cloth will absorb excess moisture) & keep in sunlight for 8-10 days. -Keep shaking jar occasionally in between.-Can be stored in airtight jar for up to 6 months.Recipe in Urdu:Ajza:Prepare Achar Masala:-Raidana (Mustard seeds) yellow 100g-Saunf (Fennel seeds) 100g-Zeera (Cumin seeds) 2 tbs-Methi dana (Fenugreek seeds) 3 tbs -Lal mirch powder (Red chilli powder) 1 tbs or to taste -Kalonji (Nigella seeds) 1 & tbs-Kala namak (Black salt) 1 tbs-Hing powder (Asafoetida powder) tsp-Kashmiri red chilli (Kashmiri red chilli) powder 1 tbs-Lal mirch (Red chilli) crushed 1 & tbsPrepare Achar:-Keri (Raw mangoes) 3 kg (wash & pat dry) -Namak (Salt) 2 tbs-Haldi powder (Turmeric powder) 2 tbs-Lehsan (Garlic) cloves 500g-Sirka (Vinegar) Cup-Namak (Salt) 100g or to taste-Sarson ka tel (Mustard oil) 500ml-Sarson ka tel (Mustard oil) 1 Cup or as required Directions:Prepare Achar Masala:-Frying pan mein raidana,saunf,zeera aur methi dana dal ker darmiyani ancch per khushbu anay tak dry roast ker lein (2-3 minutes). -Thanda ker lein.-Mortal & pestle mein roasted spices dal ker coarsely crush ker lein.-Lal mirch powder,kalonji,kala namak,hing powder,Kashmiri lal mirch powder aur lal mirch crushed dal ker ache tarhan mix ker lein.Achar masala tayyar hai.Prepare Achar:-Keri ko pieces mein cut ker ka pits remove ker lein aur large bucket mein dal dein (use plastic,glass or ceramic container).-Namak aur haldi powder dal ker ache tarhan mix karein.-Lehsan dal ker ache tarhan mix ker lein.-Overnight kliya rest dein (minimum 8 hours),keri ka moisture release ho janay dein phir strain ker ka 2-3 hours kliya aur dry ker lein aur pani ko discard ker dein.-Keri mein sirka dal ker ache tarhan mix karein.-Tayyar achar masala (reserve half for later use) aur namak dal ker ache tarhan mix ker lein.-Sarson ka tel dal ker ache tarhan mix karein.-Achar ko dry & clean glass jar mein dal dein,reseverd achar masala aur sarson ka tel dal ker malmal ka kapra sa cover ker lein (muslin cloth will absorb excess moisture) aur 8-10 din kliya sunlight mein rakh dein.-Bech bech mein jar ko ache tarhan shake kertay rahein.-6 months kliya airtight jar mein store ker saktay han.
