Surati Keri Achaar

Surati Keri Achaar

Surati Keri Achaar

Veg Vegan

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.

Cuisines

Gujarati Surati

Best for

Breakfast Lunch Dinner

Recipe

Prep: 30 min Cook: 10 min Total: 40 min 2-3 servings

Ingredients

500 grams raw green mangoes
2 tablespoons salt
2 tablespoons fenugreek seeds
2 tablespoons mustard seeds
1 tablespoon turmeric powder
1 tablespoon red chili powder
1 cup peanut oil
1 tablespoon asafoetida
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1 tablespoon carom seeds

Instructions

  1. 1 Wash and dry the raw green mangoes thoroughly.
  2. 2 Cut the mangoes into small cubes, discarding the seeds.
  3. 3 In a large bowl, mix the mango cubes with salt and turmeric powder. Let them sit for 30 minutes to release excess moisture.
  4. 4 Dry roast the fenugreek seeds and mustard seeds separately until aromatic, then coarsely grind them.
  5. 5 In a pan, heat the peanut oil until it reaches smoking point, then let it cool slightly.
  6. 6 Add asafoetida, fennel seeds, nigella seeds, and carom seeds to the cooled oil and stir well.
  7. 7 Mix the ground fenugreek and mustard seeds with red chili powder, then add this spice mixture to the mangoes.
  8. 8 Pour the spiced oil over the mango mixture and mix everything thoroughly.
  9. 9 Transfer the achaar to a clean, dry glass jar and seal it tightly.
  10. 10 Let the achaar mature for 3-4 days at room temperature before serving.

Tips

Ensure all utensils and jars are completely dry to prevent spoilage.