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Gujarati keri nu athanu | aam ka achar | instant mango pickle recipe | achar masala recipe

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course pickle, Side Dish
Cuisine Gujarati, Indian
Servings 1 bottle

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.
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.
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