Mango pickle raw tangy water (Keri na athana nu khatu pani): As required (to taste)
Kair berries / Kerda: 1 kg
Turmeric powder: 4 tbsp
Salt: 4 tbsp
Water: As needed (roughly double, adjust while boiling)
Mango pickle raw tangy water (Keri na athana nu khatu pani): As required (to taste)
Kair berries / Kerda: 2 kg
Turmeric powder: 8 tbsp
Salt: 8 tbsp
Water: As needed (roughly double, adjust while boiling)
Mango pickle raw tangy water (Keri na athana nu khatu pani): As required (to taste)
Directions
step 1
take kair berries (kerda) wash 2 times with normal water, and cover it and soaked for 1 night,
step 2
than morning change the water, again fill with normal water and next 3 days in 1 days 3 times means (3 days / in 1 day =3 times/ total 9 times ) change the water to remove kair berries bitterness
step 3
strain water and add turmeric powder, salt mix well
step 4
fill in the jar
step 5
fill with raw mango tangy water
step 6
after 10 days kair berries soak tangy water and best flavour , serve with any meal
