Recipe

Recipe:
1. Preparing Raw Mangoes:
- Start by selecting firm and unripe raw mangoes of the Rajapuri variety.
- Thoroughly clean the raw mangoes and peel the skin, ensuring no green part remains.
- Cut the mangoes into small, uniform pieces, ensuring they are evenly sized for consistent
flavor.
- Place the mango pieces in a large utensil and add 1 tsp of salt and 1/2 tsp of turmeric
powder. Mix well to coat the mango pieces and let them rest for 15-20 minutes to release
their natural juices.
2. Adding Sugar:
- After the resting period, add 500 grams of sugar to the mango pieces. The sugar helps to
balance the tartness of the raw mangoes and enhances their natural sweetness.
- Mix the sugar thoroughly with the mango pieces until it is well incorporated. The sugar
will gradually dissolve and form a syrupy consistency with the mango juices.
- Cover the mixture and let it sit for 24 hours to allow the flavors to meld and develop.

3. Draining Excess Water:
- After 24 hours, place a clean cotton cloth over the mixture and tie it securely with a rope.
This helps to strain out excess water and thicken the mixture.
- Hang the cloth bundle in a dry and airy place for 3 days until excess water drains out and
the mixture thickens to a desired consistency. The prolonged draining process helps to
concentrate the flavors and preserve the pickle for longer durations.
4. Preparing Spice Mix:
- In the meantime, prepare the spice mix by roasting coriander seeds, mustard seeds, and
fenugreek seeds separately until fragrant. This step helps to enhance the aroma and flavor
of the spices.
- Grind the roasted spices into a coarse powder using a grinder or mortar and pestle. The
coarse texture adds depth and texture to the pickle.
- Additionally, roast 3 tbsp of salt in a pan to remove any moisture and enhance its flavor
profile.
5. Incorporating Spice Mix:
- Once the mango mixture has thickened, transfer it into a large bowl and add 1/2 cup the prepared
spice mix.Rest spice mix store for other piackle. The aromatic spices infuse the pickle with rich flavors and aromatic notes.
- Mix the spice blend thoroughly with the mango mixture, ensuring even distribution of
spices. Let it sit for 2-3 hours to allow the flavors to meld and intensify.
6. Storing:
- After the resting period, transfer the Katki Keri Athanu into a clean glass bottle. Glass
bottles are preferred for storing pickles as they help to maintain the freshness and flavor of
the pickle.
- Choose a bottle of appropriate size to avoid excess air exposure, which can lead to
spoilage. Store the pickle in a cool, dry place away from direct sunlight for long-term
preservation.
7. Serving:
- Katki Keri Athanu is ready to be enjoyed as a delightful accompaniment to meals or
snacks. Its tangy, sweet, and spicy flavors complement a variety of dishes, adding a burst of
flavor to every bite.
- Share this homemade delicacy with friends and family to spread joy and flavor.
Homemade pickles not only tantalize the taste buds but also evoke cherished memories of
home-cooked meals and family gatherings.
Conclusion:
Katki Keri Athanu is a blending the freshness of raw mangoes with the sweetness of sugar
and the warmth of aromatic spices. With its vibrant flavors and aroma, this pickle is sure to
become a household favorite. Try this recipe and experience the joy of homemade pickles
with every bite.