Methia Keri

A pungent, oil-preserved raw mango pickle made with split raw mangoes packed in mustard oil with a coarsely ground spice paste of fenugreek (methi), fennel, turmeric, and chilli. The methi is what sets this apart from other mango pickles — its bitterness and aroma mellow over weeks of pickling into something deeply complex. The most cherished summer preserve of Kutchi and Gujarati households.