methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with 25 amazing images. methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu is a popular pickle from the land of Gujarat. Learn how to make Gujarati mango pickle. To make methia keri, 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. 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 in an air tight container and keep at room temperature for 2 days and then refrigerate. Come summer and it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling raw mango pickle to your pantry. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. This traditional Gujarati mango pickle is sure to yield you the best pickle ever! However, never be in a hurry when preparing this pickle. Take time to complete each step properly. This popular methia keri nu athanu can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras, theplas and parathas. Tips for methia keri. 1. The raw mango cubes in this recipe are unpeeled. 2. While the salt usually added is table salt and is as per taste, for this recipe we recommend adding the mentioned amount of sea salt only. 3. Ensure to squeeze excess water from keri by squeezing them in between your hands. This is necessary as the presence of moisture makes the pickle mushy and also decreases its shelf life. 4. While spreading the mango cubes on a muslin cloth remember to not overlap them. Keep distance between the keris cubes so they dry well. 5. The best way to dry the raw mango cubes quickly is to place the keri cubes on a muslin cloth in sunlight. 6. Most pickles are made with mustard oil and so this recipe also makes use of it. But if you do not like the taste of mustard oil, you can replace it with any other oil. 7. The mustard oil has to be heated till it smokes on a high flame and then cooled down completely to get the perfect flavour of the pickle. 8. Chilli powder can be adjusted as per your spice level. 9. Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well. 10. When you store the pickle in an air-tight container, some oil should float on top. This helps in preventing the pickle from spoilage. If you feel that there isn’t enough oil on top, heat some more and oil, cool it and add in the jar. 11. Always use a spoon to remove the pickle while serving. The warmth of the hands may be the cause of spoilage. Enjoy methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with step by step photos.

amba khatta recipe | Odia style instant raw mango chutney, pickle | with 17 amazing images. Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals. Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. Sugar is used as a sweetening agent but, many people prefer jaggery too. Odia style instant raw mango chutney can be easily made in no time using very few ingredients. Make amba khatta in large quantity and store in an air-tight container in the refrigerator. It stays fresh for upto a week. Check out other popular Odia side-dishes like Dahi Bhendi from our collection veg recipes of Orissa. When raw mangoes are in season use them to make drinks, chutneys, pickles, and even curries out of it. We have a collection of 150+ raw mango recipes. Enjoy how to make amba khatta recipe | Odia style instant raw mango chutney, pickle | with detailed step by step photos below.

spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with 33 amazing images. spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle is a traditional and very common one, but never fails to impress. Learn how to make aam ka achar. To make spicy mango pickle, first make the Indian pickle masala. For that combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store the Indian pickle masala refrigerated for 1 month in an air-tight container and use as required. Then to make aam ka achar, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. Once it is cooled completely, combine the drained raw mango, Indian pickle masala and mustard oil mixture in a deep bowl and mix well. Add the remaining 2 tsp of salt and mix well. Store the spicy mango pickle refrigerated in an air-tight container and use as required. This Punjabi mango pickle with mustard oil is a very simple recipe, which pairs very well with most parathas and vegetables. Ready in minutes, this Indian raw mango pickle features a distinctive pickle masala which has a selection of spices like split fenugreek seeds and split mustard seeds with mustard oil. With the addition of chilli powder and lemon juice to this mixture, it turns into a spice mix perfect to tickle your taste buds. We have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But if they are not available, you can use any variety of raw mangoes to make this aam ka achar. What's more interesting about this pickle is it is instant. No hassle of keeping in the sun. Try it out! Tips for spicy mango pickle. 1. Serve Indian raw mango pickle with roti. See how to make roti. 2. You can make it spicier if you like, by adding some more chilli powder. Enjoy spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with step by step photos.

Panha, the evergreen Indian cooler, just got easier! Summer is just not complete without chilled glasses of Panha, prepared with raw mangoes, perked up with black salt and spices like cardamom and saffron, and sweetened with sugar. Preparing this traditional drink using the Microwave oven is much faster, as it takes a minute or two to cook the raw mango cubes, and just about the same time to dissolve the sugar too! Being so easy, you can now relish freshly-prepared Panha to refresh yourself anytime you feel like it.

Quick and easy pickle that tickles your palate! Aam ki Launji is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet and spicy Aam ki Launji can be served with parathas or rotis of your choice.

An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic. Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes. This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry. Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi.

raw mango drink recipe | minty mango delight | khatta mitha mango juice | kachi keri juice | with 18 amazing images. raw mango drink recipe | minty mango delight | khatta mitha mango juice | kachi keri juice is a cooling summer drink. Learn how to make khatta mitha mango juice. To make raw mango drink, combine 1/2 cup of water and sugar in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes or till the sugar dissolves completely, while stirring continuously. Add the raw mangoes and cook on a medium flame for another 3 to 4 minutes, till the mangoes are tender, while stirring occasionally. Keep aside to cool. Combine the cooked mangoes and mints leaves and blend in a mixer till the mixture is smooth. Transfer the mixture into a bowl, add the mint leaves, 1/2 cup of crushed ice, 1 cup of chilled water and blend well using a hand blender. For serving, place 2 tbsp of crushed ice in 4 individual glasses and pour equal quantities of the drink over it. Serve chilled topped with 1 tbsp of crushed ice in each glass. Minty mango delight, an innovative variant of the traditional kairi ka panna or kairi ka pani, this refreshing drink is the best way to beat the heat after a long day. What’s different in this recipe is that the raw mangoes are cooked in sugar syrup. Plenty of mint leaves along with raw mangoes and sugar makes this khatta mitha mango juice irresistibly tasty and aromatic. You will enjoy the mouth-feel of mint leaves added in the end before blending too! A chilled glass of kachi keri juice works wonders on a hot, humid day in summers. You can fill it in a good quality cold thermos flask and carry it with you too. When at home, serve with savoury appetizers like Threaded Paneer Rolls, Mini Onion Samosa , Cheesy Onion Fingers and Chatpata Kand. Tips for raw mango drink. 1. Prefer a broad non-stick pan to cook the raw mangoes, as it ensures uniform cooking. 2. Blend the mixture very well. It should not have any pieces of raw mangoes. 3. You can make the syrup of cooked mangoes, sugar and mint in advance and store it. Combine the syrup and chilled water just before serving. Enjoy raw mango drink recipe | minty mango delight | khatta mitha mango juice | kachi keri juice | with step by step photos.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.