Prepare tangy Methia Keri Aachar with Here s the recipe Ingredients 1½ cups kacchi keri cubes ¾ cup Gulab mustard oil ¼ cup methi kuria ¼ cup rai kuria ½ cup khada namak 5 tbsp chilli powder 1½ tsp hing ½ tsp haldi Kacchi keri preparation 1 Combine the raw mango 2 tbsp khada namak ¼ tsp haldi mix well and cover with a lid and keep aside for 1 hour Squeeze out all the excess water 2 Take a big flat round plate put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour Keep aside Recipe 1 Heat Gulab Mustard oil in a small broad non stick pan on a high flame for 2 to 3 minutes or till it releases an aroma Keep aside to cool 2 Combine all the remaining ingredients in a deep bowl and mix well 3 Add the dried raw mango cubes to the prepared mixture and mix well 4 Pour the mustard oil over the raw mango mixture and mix well 5 Put in an air tight container and keep at room temperature for 2 days and then refrigerate

#Recipe: #GulabSarsonKaTel. #IndianPickle #MethiaKeri #Aachar #GulabOils
#Recipe: Prepare tangy Methia Keri Aachar with #GulabSarsonKaTel. Here's the recipe!

Ingredients:
1½ cups kacchi keri cubes
¾ cup Gulab mustard oil
¼ cup methi kuria
¼ cup rai kuria
½ cup khada namak
5 tbsp chilli powder
1½ tsp hing
½ tsp haldi

Kacchi keri preparation:
1. Combine the raw mango, 2 tbsp khada namak, ¼ tsp haldi, mix well, and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water.
2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside.

Recipe:
1. Heat Gulab Mustard oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool.
2. Combine all the remaining ingredients in a deep bowl and mix well.
3. Add the dried raw mango cubes to the prepared mixture and mix well.
4. Pour the mustard oil over the raw mango mixture and mix well.
5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
#IndianPickle #MethiaKeri #Aachar #GulabOils

#Recipe: Prepare tangy Methia Keri Aachar with #GulabSarsonKaTel. Here's the recipe!

Ingredients:
1½ cups kacchi keri cubes
¾ cup Gulab mustard oil
¼ cup methi kuria
¼ cup rai kuria
½ cup khada namak
5 tbsp chilli powder
1½ tsp hing
½ tsp haldi

Kacchi keri preparation:
1. Combine the raw mango, 2 tbsp khada namak, ¼ tsp haldi, mix well, and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water.
2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside.

Recipe:
1. Heat Gulab Mustard oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool.
2. Combine all the remaining ingredients in a deep bowl and mix well.
3. Add the dried raw mango cubes to the prepared mixture and mix well.
4. Pour the mustard oil over the raw mango mixture and mix well.
5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
#IndianPickle #MethiaKeri #Aachar #GulabOils

#Recipe: Prepare tangy Methia Keri Aachar with #GulabSarsonKaTel. Here's the recipe! Ingredients: 1½ cups kacchi keri cubes ¾ cup Gulab mustard oil ¼ cup methi kuria ¼ cup rai kuria ½ cup khada namak 5 tbsp chilli powder 1½ tsp hing ½ tsp haldi Kacchi keri preparation: 1. Combine the raw mango, 2 tbsp khada namak, ¼ tsp haldi, mix well, and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. 2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Recipe: 1. Heat Gulab Mustard oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. 2. Combine all the remaining ingredients in a deep bowl and mix well. 3. Add the dried raw mango cubes to the prepared mixture and mix well. 4. Pour the mustard oil over the raw mango mixture and mix well. 5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate. #IndianPickle #MethiaKeri #Aachar #GulabOils

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