Methia Keri
Veg
Vegan
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.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Best for
Lunch
Dinner
Breakfast
Recipe
Prep: 20 min
Cook: 10 min
Total: 30 min
2-3 servings
Ingredients
|
2 cups | Mango , raw, peeled and cut into small cubes |
|
3 tablespoons | Mustard Seed |
|
1 tablespoon | Fenugreek Seed |
|
1 tablespoon | Turmeric powder |
|
2 tablespoons | Red chili powder |
|
1 tablespoon | Asafoetida |
|
3 tablespoons | Salt |
|
1 cup | Mustard oil |
|
1 tablespoon | Sugar |
Instructions
- 1 In a large mixing bowl, combine the raw mango cubes with turmeric powder and salt. Mix well and set aside for 1 hour to allow the mangoes to release some of their moisture.
- 2 Dry roast the mustard seeds and fenugreek seeds separately until they are fragrant. Allow them to cool, then grind them into a coarse powder.
- 3 Heat mustard oil in a pan until it reaches smoking point, then turn off the heat and let it cool slightly.
- 4 Add the ground mustard and fenugreek seed powder, red chili powder, asafoetida, and sugar to the cooled oil. Mix well to form a spice paste.
- 5 Drain any excess liquid from the mangoes, then add the spice paste to the mangoes. Mix thoroughly until the mango pieces are well coated with the spice paste.
- 6 Transfer the mixture to a clean, dry glass jar. Seal the jar tightly and let it sit at room temperature for 3-4 days to allow the flavors to develop.
- 7 Shake the jar gently once a day to ensure even coating of the spices.
Tips
Ensure the jar is completely dry before adding the pickle to prevent spoilage.