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Explore Keri Lehsan ka Achaar Recipe by Food Fusion with 351,520 views, 3,552 likes, and 177 comments. Experience the impact of this video content that has captured audience attention.

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/3NyCwkt Recipe 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 & ½ tbs -Kala namak (Black salt) 1 tbs -Hing powder (Asafoetida powder) ½ tsp -Kashmiri red chilli (Kashmiri red chilli) powder 1 tbs -Lal mirch (Red chilli) crushed 1 & ½ tbs Prepare 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) ½ 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 & ½ tbs -Kala namak (Black salt) 1 tbs -Hing powder (Asafoetida powder) ½ tsp -Kashmiri red chilli (Kashmiri red chilli) powder 1 tbs -Lal mirch (Red chilli) crushed 1 & ½ tbs Prepare 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) ½ 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.

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