Methia Keri Video by Tarla Dalal
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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!
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