Ker Methidane Ka Achaar | Kair Methidana Pickle is a traditional Rajasthani pickle.
Ker Methidane Ka Achaar | Kair Methidana Pickle is a spicy and sour pickle. You just need raw mango, fenugreek seeds, and some spices to prepare this pickle. It is a tasty pickle with the benefit of methidana. Fresh green Ker are grown only for a short time during the months of April and early May. Moreover, it is very easy to prepare a pickle recipe with simple ingredients. You can serve it as a side dish with any time meal. In addition, You can carry this pickle as travel food as well with poori, or paratha. So, try to make this yummy pickle at home and share your valuable feedback with us in the comment section.
This recipe was prepared by a lovely Mom: Sandhya Harsh From Rajasthan
Tips and Suggestions by Mom Chef:
- Methdana should be soaked well for 48 hours with mango. If not turned soft keep it for 4 to 5 hours more.
- The oil should be added only after the methidana soaked well and turns soft.
- The quantity of the oil should be such that it floats at the top of the pickle in the jar.
- You can store this pickle at room temperature for the whole year.
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