Keri Recipes to Make this Season
Not many people have developed a taste for Keri while some are crazy after it. It is sour and tangy, but you will most probably still love it. Keri or raw mango can be used in various recipes like pickle, murabba and chutney. Following are a few keri recipes that one must try during this season.
Keri Ka Sharbat
This summer heat can dehydrate you, so make sure you drink lots and lots of fresh juices. Make this keri sharbat at home for your friends and family and stay fresh.
- Raw mangoes(Keri) : 1kg
- White or brown sugar: 1kg
- Lemons: 4
- Black salt: ½ tsp
- Mint leaves: As per taste
- Water: 2 Liters
- Boil the Keris in water till they are doe and then put them aside to cool down.
- Separate the seeds and blend the rest of the Keris together.
- After blending, put the mixture in a pan along with all the sugar and cook it.
- After no sugar is left at the bottom of the pan and is completely dissolved, add lemon and black salt to the mixture.
- Cool down this mixture and store it in the fridge. Later add two tbsp. of this mixture to each glass of water while serving.
- You can also make ice cubes out of this mixture and add them to water later on.
Keri Ka Murabba
Keri ka murabba is enjoyed in many homes and is an amazing dish, especially if you have a taste for desi cuisine.
- Raw mangoes(Keris): 1kg
- Water: 2 ½ cup
- Sugar: 750 grams
- Cardamom seeds(Ilaichi): 1 tbsp.
- Saffron: ½ tsp.
- Wash raw mangoes and then soak them in water for 1 hour after you are done peeling and grating them.
- Remove all the keri pulp with the help of a strainer and put it in fresh cold water.
- After that, remove all the water by squeezing it out from the grated keris.
- Dissolve sugar in water and then add the grated mango as well.
- Once dissolved, add in Ilaichi and saffron.
- Sprinkle Kalonji seeds on top and serve it cold.
Keri Ki Chutney
You can make this chutney and serve it with parathas and pakoras to add a little bit of tanginess.
- Raw mango(Keri): ½ kg
- Red chili: 1-7(whole)
- Sugar: 1 cup
- Garlic: As per taste
- Vinegar: ½ cup
- Kishmish and Dates (Chuhara): As per taste
- Boil the thinly sliced Keris in water for 5 minutes and the take them out with the help of a strainer.
- Slice the chili and grate the garlic pieces. Add vinegar to the raw mango.
- Add sugar to the mixture and then blend it till it’s nearly smooth.
- Add kishmish and date if you want to and then serve it cold.
You can turn almost anything into a pickle. This recipe is for the Achar lovers.
- Raw mango(Keri): 1 kg
- Vinegar: 1 cup
- Cooking oil: 1 liter
- Garlic: Peeled(1 cup)
- Red peeper: Powdered (½ cup)
- Coriander seeds: Powdered(½ cup)
- Mustard seeds: Powdered(4 tbsp.)
- Fenugreek seeds: Methi (1tsp.)
- Onion seeds: 1 tbsp
- Turmeric powder: 1 tbsp.
- Vinegar: 3 tbsp.
- Salt: 1½ tsp.
- Wash the mangoes in vinegar and then put them aside to dry.
- Slice off the top sides of the raw mangoes.
- Cut the mangoes in thin slices or grate them along with the skin.
- Wash garlic cloves with vinegar and put them aside to dry as well.
- Mix together all the dry spices in 3 tbsp. of vinegar and add the grated mangoes to it.
- Put 1/2L oil in a jar and then add the Achar mix to it and the garlic. Then add the remaining oil.
- Give the entire jar a thorough mix and then store it. Use the pickle after four days and make sure that you give it a mix before use.