Keri ka Achar/ Raw Mango Temporary Pickle

This is one of those absolutely muaah recipes which are fast to make and excellent to eat.

An Andhraite friend of mine introduced me to this temporary pickle which is made as an accompaniment to rice dishes like pongal. It will go fabulously well with parathas and chapatis too. The day I made it for the first time, I ended up eating spoonfuls of it, without any accompaniment!

Recently, a couple of friends had it at my place and were head over heels in love with this. So be prepared, it's going to be yummy........

Ingredients:

Keri or Raw Mangoes - 2 mid sized 

Bydagi red chillies - 12-13

Methi (fenugreek) seeds - 1 teaspoon

Salt - to taste
Oil - 1 tsp each for sautéing and for seasoning
For Seasoning : Asafoetida, mustard seeds, chana dal, curry leaves.

Way to Go:

1. Wash keris well. Dry them thoroughly. Grate them without peeling. Then run in a mixie for a second. ( I skipped this step).

2. Sauté chillies and methi seeds together in 1 tsp  of oil for 1 minute on a slow flame. Grind them.

3. Mix this masala and salt with grated keris. 

4. Now heat one tsp of oil. When warm, add heeng, mustard, chana daal and curry leaves.

5. Add this tadka to the grated keris and mix well. 

This is best eaten fresh but can be refrigerated for 4-5 days. 

Enjoy!