Gujarati pickles are sweet and sour with a little spicy taste also it is prepared differently in every Gujarati home. So I share 3 different varieties of instant mango pickles i.e instant Keri nu khatu athanu, sweet and sour keri nu athanu and kachi keri nu vghariyu. I also prepared homemade achar masala, which is quick and easy to make. After trying this Instant mango pickle recipe, I promise you will never buy the readymade one. do try this!
The key to making Instant mango pickles at home are;
- Firstly, I made homemade Gujarati achar masala. Which is easy to make and stored at room temperature in an air-tight container?
- In instant mango, pickles adjust the amount of achar (pickle) masala according to the spice level.
- Additionally, temper the pickles with hot oil to increase the shelf life for months.
- Lastly, store the instant aam ka achar in a dry place for longer shelf life. strictly no moisture and also use a dry spoon while handling the mango pickle.
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Recipe video
Gujarati keri nu athanu | aam ka achar | instant mango pickle recipe | achar masala recipe
Ingredients
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
Instructions
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.
- 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.
Notes
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.
- cut mango pieces into small sizes, so they will easily absorb masala.
- cut mango pieces into slightly big sizes.
- the proportion of Gud or sugar should be equal to mang pieces in grams.
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