Methia Keri Video by Tarla Dalal Video by Tarla Dalal
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Methia Keri Recipe (Â Gujarati Mango Pickle) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
3 Mins
Total Time
13 Mins
Makes
2.00 cups.
Ingredients
For The Raw Mango
1 1/2 cups raw mango cubes
2 tbsp sea salt (khada namak)
1/4 tsp turmeric powder (haldi)
Other Ingredients For Methia Keri
1/4 cup split fenugreek seeds (methi na kuria)
1/4 cup split mustard seeds (rai na kuria)
1/2 cup sea salt (khada namak)
5 tbsp chilli powder
1 1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
Method
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
- To make methia keri, 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 the methia keri in an air tight container and keep at room temperature for 2 days and then refrigerate.
See step by step images of Methia Keri, Gujarati Mango Pickle Recipe
