Surati Keri Achaar

Surati raw mango pickle with a sweeter, less oil-heavy profile than the Rajasthani or Punjabi versions — raw Surat region mangoes cut into pieces and mixed with salt, turmeric, red chilli, fennel, and fenugreek, then preserved in a combination of oil and vinegar or raw mango juice rather than exclusively in mustard oil. The Surati achaar uses less oil and more acidity from the mango itself; the fennel proportion is higher than in other regional pickles. Made at the start of the raw mango season (March-April) and considered essential to the Surati summer meal. The Surat region's own mango varieties (Kesar, Rajapuri) give the local achaar a distinctive flavour different from North Indian mango pickles.