Carry ka Achar by Chef Shireen Anwar

By on August 14, 2011

 Carry ka Achar by Chef Shireen Anwar


Raw Mango (hard) – 1 kg
Vinegar (to wash raw mangoes) – 1 cup
Oil (cooking oil or sesame oil) -  1 litter
Garlic cloves pealed  -  1 cup
Crushed red pepper (kuti lal mirch)- 1/2 cup
Crushed coriander seeds (kuta hoa dhania)- 1/2 cup
Crushed mustard seeds (Rai) – 4 tbsp
Fenugreek seeds (methi) – 1 tsp
Onion seeds (kalonji) – 1 tbsp
Turmeric powder (haldi powder)  -  1 tbsp
Vinegar (sirka) –   3 tbsp
Salt  –   1 1/2 tbsp


-       Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
-       Now grate these raw mangoes with skin.
-       Wash garlic cloves with vinegar and dry well.
-       Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
-       Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well)