Methia Keri, Gujarati Mango Pickle Recipe


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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.

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

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Come summer, it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling Methia Keri to your larder. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. However, never be in a hurry when preparing this pickle. Take time to complete each step properly. Ensure that the keri is dried properly in the sunlight or under the fan, or else it will become soft too soon after the pickle is prepared, and its shelf life will also reduce.


Likewise, make sure you keep the pickle in an airtight container at room temperature for two days, to allow the keri to soak in the oil and masalas, before you store it in the refrigerator. This traditional method is sure to yield you the best pickle ever!


This popular Gujarati pickle can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras , theplas and parathas .

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Methia Keri, Gujarati Mango Pickle Recipe recipe - How to make Methia Keri, Gujarati Mango Pickle Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 2 cups.
Show me for cups.

Method
For the raw mango

  1. Combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water.
  2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside.

How to proceed

  1. Heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool.
  2. Combine all the remaining ingredients in a deep bowl and mix well.
  3. Add the dried raw mango cubes to the prepared mixture and mix well.
  4. Pour the mustard oil over the raw mango mixture and mix well.
  5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
Accompaniments

Chawal ki Roti 
Green Moong Dal and Spring Onion Paratha 
Lachha Paratha, Punjabi Soft Flaky Lachha Paratha 
Pudina Naan, Phudina Naan, Mint Naan Recipe 

Nutrient values per cup
Energy758 cal
Protein0.6 g
Carbohydrates21.7 g
Fiber2.3 g
Fat75.4 g
Cholesterol0 mg
Vitamin A967.4 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C35.3 mg
Folic Acid17.9 mcg
Calcium12.8 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.5 mg
Potassium198.9 mg
Zinc0 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Methia Keri, Gujarati Mango Pickle Recipe
5
 on 17 Sep 17 11:43 AM


what''s the shelf life of this pickle
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Tarla Dalal    Hi Priya, This pickle will lasts in the fridge for atleast 1 month...
Reply
19 Sep 17 05:07 PM
Methia Keri, Gujarati Mango Pickle Recipe
5
 on 07 Apr 16 01:17 PM


Hello tarla ji. Please upload the recipe of khati garmar.please
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Tarla Dalal    Hi Hardik, We are very sorry but if you could be more specific of the query you have asked, we would be happy to help you..
Reply
07 Apr 16 02:00 PM
Methia Keri, Gujarati Mango Pickle Recipe
5
 on 06 Apr 16 06:44 PM


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Tarla Dalal    Hi Manisha , we are delighted you loved the Methia Keri recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
07 Apr 16 11:22 AM
Methia Keri
5
 on 03 Jun 15 09:46 AM


Its the achaar season and I wanted to make something instant.. I came across this recipe and made it instantly.. I have refrigerated it and it tastes yumm...I added a little less chilli powder though..Good recipe