Keri

Keri is a term used in various parts of the world to refer to different food items. In some regions, it is a type of mango, while in others, it is a type of pickle made from raw mangoes. This article will focus on both interpretations of Keri.

Keri as a Mango Variety

In some regions, particularly in India, Keri is a term used to refer to a specific variety of mango. This variety is known for its distinct flavor and aroma, and is often used in the preparation of various dishes and desserts. The Keri mango is typically harvested during the summer months, and is a popular ingredient in many traditional Indian recipes.

The Keri mango is also used to make a variety of Indian and Pakistani dishes, including mango lassi, a popular yogurt-based drink, and mango chutney, a sweet and tangy condiment.

Keri as a Pickle

In other parts of the world, particularly in Pakistan and Gujarat, a state in western India, Keri is a type of pickle made from raw mangoes. This pickle, also known as Keri ka achar, is a popular accompaniment to meals in these regions.

The process of making Keri ka achar involves cutting raw mangoes into small pieces, mixing them with a variety of spices, and then allowing the mixture to ferment for several days. The resulting pickle is tangy and spicy, and is often used to add flavor to a variety of dishes.

See Also

• List of mango cultivars
• Indian cuisine
• Pakistani cuisine
• Pickle