Instant Methiya Keri Olive Oil Pickle


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A delicious mango and fenugreek flavoured pickle!

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Instant Methiya Keri Olive Oil Pickle recipe - How to make Instant Methiya Keri Olive Oil Pickle

Preparation Time:    Cooking Time:    Total Time:     Makes 1 jar
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Method
    Method
  1. Combine the mustard seeds, fenugreek seeds, chilli powder, salt and asafoetida.
  2. Heat oil very well till smoky. Let it cool and pour over this mixture.
  3. Add mangoes to this mixture so all chunks are coated with the masala once it cools down.
  4. Combine it well, transfer to a clean jar and press down lightly.
  5. Allow it to marinate about 1 day.
  6. Take out in small quantities for use in a small glass jar.
  7. Since this is the fastest way to mango pickle, it stays good in refrigerator more than 3-4 weeks.


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This recipe was contributed by vrunda naik on 16 Apr 2013


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