Methia Keri, Gujarati Mango Pickle Recipe
by Tarla Dalal
Added to 396 cookbooks
This recipe has been viewed 126188 times
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 .
For the raw mango- 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.
- 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- 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.
- Combine all the remaining ingredients in a deep bowl and mix well.
- Add the dried raw mango cubes to the prepared mixture and mix well.
- Pour the mustard oil over the raw mango mixture and mix well.
- Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
Methia Keri Video by Tarla Dalal
Methia Keri, Gujarati Mango Pickle Recipe recipe with step by step photos
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Like methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | then see our collection of achar recipesand some recipes we love.
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What is Gujarati methia keri nu athanu made off? methia keri is made from 1 1/2 cups raw mango cubes, 2 tbsp sea salt, 1/4 tsp turmeric powder (haldi), 3/4 cup mustard (rai / sarson) oil, 1/4 cup split fenugreek seeds (methi na kuria), 1/4 cup split mustard seeds (rai na kuria), 5 tbsp chilli powder, 1 1/2 tsp asafoetida (hing) and 1/2 tsp turmeric powder (haldi).
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This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. Raw mango does not require peeling. See full details of what is raw mango?
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Cut in half and remove the seeds and discard.
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Cut into cubes.
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In a deep bowl put 1 1/2 cups raw mango cubes.
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Add 2 tbsp sea salt.
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Add 1/4 tsp turmeric powder (haldi).
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Mix well. Ensure that the haldi has coated all the raw mango cubes evenly.
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Cover with a lid and keep aside for 1 hour.
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This is what it looks like after one hour. You can see that there is a lot of water released because of the sea salt.
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Squeeze out all the excess water. The best way is to squeeze out the water from the raw mango with your hands. Very important to remove the excess water and any extra water and the pickle will become soft and will not stay for a longer time. Discard the raw mango water.
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Take a big flat round plate, put a muslin cloth on top. We have used a thali. Evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep some distance between each mango cube.
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This is what it looks like after 1 hour. Keep aside.
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To make methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | heat 3/4 cup mustard (rai / sarson) oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma or small bubbles start forming. Switch off flame. Keep aside to cool. Normally in pickles, mustard oil is used as it gives a very nice flavour.
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In a deep glass bowl put 1/4 cup split fenugreek seeds (methi na kuria). This is the main ingredient.
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Add 1/4 cup split mustard seeds (rai na kuria).
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Add 1/2 cup sea salt.
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Add 5 tbsp chilli powder.
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Add 1 1/2 tsp asafoetida (hing).
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Add 1/2 tsp turmeric powder (haldi).
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Mix well.
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Add the dried raw mango cubes to the prepared mixture .
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Mix well.
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Pour the mustard oil over the raw mango mixture.
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Mix methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | well.
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Putmethia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | in an air tight container or glass jar and keep at room temperature for 2 days and then refrigerate.
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Accompaniments
Nutrient values (Abbrv) per tbsp
Energy | 54 cal |
Protein | 0 g |
Carbohydrates | 1.5 g |
Fiber | 0.2 g |
Fat | 5.4 g |
Cholesterol | 0 mg |
Sodium | 2699.4 mg |
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