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.

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.

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.

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.