Methia Keri


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Methia derives it name from methi kuria (crushed fenugreek seeds). This is a spicy pickle which is incredibly easy to make. Raw mangoes dressed with salt and turmeric powder are then combined with equal quantities of chilli powder, split fenugreek seeds, mustard oil and sea salt. If you wish, you can use drained baby mangoes in brine, in which case, you should reduce the quantity of salt in this recipe. Methia keri is an ideal accompaniment for almost all meals and is also prepared in a jiffy.

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Storage upto 1 year: In a cool dry place.
Preparation Time: 
Makes 1 1/2 cups.
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  1. Combine the crushed fenugreek seeds, chilli powder, turmeric powder, asafoetida, mustard oil and salt and mix well.
  2. Add the cubed mangoes to the prepared mixture.
  3. Bottle in a sterlised glass jar.
  4. Serve immediately and store for upto 1 year, in a cool dry place.

  2. This pickle can also be made with ½ cup rai na kuria (split mustard seeds) instead of ½ cup methi na kuria.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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