Methia Keri, Gujarati Mango Pickle Recipe

Methia Keri, Gujarati Mango Pickle Recipe

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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!


This popular Gujarati pickle can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras , theplas and parathas .

Methia Keri, Gujarati Mango Pickle Recipe recipe - How to make Methia Keri, Gujarati Mango Pickle Recipe

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 cups.
Show me for cups.

Method
For the raw mango

    For the raw mango
  1. 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.
  2. 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

    How to proceed
  1. 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.
  2. Combine all the remaining ingredients in a deep bowl and mix well.
  3. Add the dried raw mango cubes to the prepared mixture and mix well.
  4. Pour the mustard oil over the raw mango mixture and mix well.
  5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
Nutrient values (Abbrv) per tbsp
Energy54 cal
Protein0 g
Carbohydrates1.5 g
Fiber0.2 g
Fat5.4 g
Cholesterol0 mg
Sodium2699.4 mg
Methia Keri Video by Tarla Dalal
Methia Keri, Gujarati Mango Pickle Recipe with step by step photos

Like Methia Keri | Gujarati Mango Pickle |

    Like Methia Keri | Gujarati Mango Pickle |
  1. Like methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | then see our collection of achar recipesand some recipes we love.

What is Gujarati methia keri nu athanu made off?

    What is Gujarati methia keri nu athanu made off?
  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).

What are raw mangoes?

    What are raw mangoes?
  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.

Preparing raw mangoes for Methia Keri | Gujarati Mango Pickle |

    Preparing raw mangoes for Methia Keri | Gujarati Mango Pickle |
  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.

Making Methia Keri | Gujarati Mango Pickle |

    Making Methia Keri | Gujarati Mango Pickle |
  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.

Reviews

Methia Keri, Gujarati Mango Pickle Recipe
 on 24 May 20 04:15 PM
5

Methia Keri, Gujarati Mango Pickle Recipe
 on 07 Mar 20 05:29 PM
5

Can we enjoy this achar on the same day?
Tarla Dalal
09 Mar 20 09:02 AM
   Hi, It wont taste good the very same date, wait for 2 days and then enjoy it....
Methia Keri, Gujarati Mango Pickle Recipe
 on 17 Sep 17 11:43 AM
5

what''s the shelf life of this pickle
Tarla Dalal
19 Sep 17 05:07 PM
   Hi Priya, This pickle will lasts in the fridge for atleast 1 month...
Methia Keri, Gujarati Mango Pickle Recipe
 on 07 Apr 16 01:17 PM
5

Hello tarla ji. Please upload the recipe of khati garmar.please
Tarla Dalal
07 Apr 16 02:00 PM
   Hi Hardik, We are very sorry but if you could be more specific of the query you have asked, we would be happy to help you..
Methia Keri, Gujarati Mango Pickle Recipe
 on 06 Apr 16 06:44 PM
5

Tarla Dalal
07 Apr 16 11:22 AM
   Hi Manisha , we are delighted you loved the Methia Keri recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Methia Keri
 on 03 Jun 15 09:46 AM
5

Its the achaar season and I wanted to make something instant.. I came across this recipe and made it instantly.. I have refrigerated it and it tastes yumm...I added a little less chilli powder though..Good recipe