Methia Keri, Gujarati Mango Pickle Recipe

Methia Keri Video by Tarla Dalal

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1. 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).

1. 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? 
   
2. Cut in half and remove the seeds and discard. 
   
3. Cut into cubes.
   

1. In a deep bowl put 1 1/2 cups raw mango cubes.
   
2. Add 2 tbsp sea salt.
   
3. Add 1/4 tsp turmeric powder (haldi).
   
4. Mix well. Ensure that the haldi has coated all the raw mango cubes evenly.
   
5. Cover with a lid and keep aside for 1 hour.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. This is what it looks like after 1 hour. Keep aside.
   

1. 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.
   
2. In a deep glass bowl put 1/4 cup split fenugreek seeds (methi na kuria). This is the main ingredient.
   
3. Add 1/4 cup split mustard seeds (rai na kuria).
   
4. Add 1/2 cup sea salt.
   
5. Add 5 tbsp chilli powder.
   
6. Add 1 1/2 tsp asafoetida (hing).
   
7. Add 1/2 tsp turmeric powder (haldi).
   
8. Mix well.
   
9. Add the dried raw mango cubes to the prepared mixture .
   
10. Mix well.
    
11. Pour the mustard oil over the raw mango mixture.
    
12. Mix methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu |  well.
    
13. 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.