Keri Ka Achar (Raw Mango Pickle)

Wash mangoes with vinegar and grate with its skin.

Wash garlic with the vinegar and dry them.

Squeeze out vinegar from the karees.

Mix crushed red chillies, crushed coriander, crushed rai (mustard seeds), meethi dana (fenugreek seeds), kalongee (onion seeds) and turmeric with vinegar.

Mix this mixture with karees very well.

Fill jar with 1/2 liter oil and than add marinated karees.

Add vinegar soaked and dried garlic also remaining 1/2 litre of oil in the jar.

Mix pickle with wooden spoon.

Use after 4 days. Mix pickle very well every day till 4 days.