methia keri athana sambar masala

shree vrindavan methia keri athana sambar masala 40g

Mango Pickle | Gujarati traditional Methiya Keri Nu Athanu – Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsely crushed Fenugreek Seeds), Rai Na kufiya (Coarsely crushed mustard seeds), Salt, Red chili powder, Asafetida, and Oil.

My MIL is here, in the US. And I love her Mango pickle / Methia Keri Nu athanu. So thought let me share with you all traditional Gujarati Pickle recipe with you all since she is here.

She makes the best mango pickle. In fact, I love her all pickle recipes like Gorkeri, Chhundo, Raita marcha, Jeera Keri, etc.

This mango pickle recipe is totally different from what I have shared the recipe of Instant Mango Pickle a couple of years ago.

This Traditional Aam Ka Achar recipe takes a couple of days to get ready. But it stays good up to a year at room temperature when stored at dry and dark place.

I have made this Gujarati Pickle in a big batch as me and my son are big time pickle lover. 🙂

We will enjoy this pickle whole year with Paratha, Roti, Thepla, Dal-rice, etc.

Many people like to buy pickle from outside. Although the store-bought Aachar/pickles are also good, I always prefer to make the pickle/achar at home. It’s preservative free and tastes better than store-bought ones.

WHY THIS PICKLE CALLED METHIA KERI?

Since this pickle has a good amount of whole methi/fenugreek seeds and split fenugreek seeds and Keri means Mango, it is called Methia Keri Nu Athanu.

INGREDIENTS TO MAKE GUJARATI STYLE MANGO PICKLE | METHIA KERI NU ATHANU.

You will require a few ingredients to make this easy achar.

RAW MANGO –

The main and base ingredient is Raw Mango. You need good quality raw mangos. While selecting the mangoes, make sure to choose hard green ones. Your mango should not be ripe. It should be completely raw and firm.

FENUGREEK SEEDS –

Here in this recipe, we are using 2 types of Fenugreek seeds.

1. Whole Fenugreek seeds / Methi seeds
2. Split fenugreek seeds / Methi na kuria

Both are easily available in any Indian Grocery stores. If by any chance you couldn’t find them, just blitz whole fenugreek seeds in a grinder till you get a coarse mixture.

SPLIT MUSTARD SEEDS / RAI NA KURIA –

Rai Na Kuria / Split mustard seeds are also easily available in Indian Grocery stores. If you do not have or couldn’t spot them in grocery stores, just like fenugreek seeds, just blitz whole yellow, black or brown mustard in a grinder till you get a coarse mixture.

SALT –

Use sea salt if it is available in your area. I have used regular salt.

OIL –

A good amount of oil is a must in making pickles. Please don’t reduce the quantity of oil, or else pickle will turn black and won’t stay good for longer period of time.

I have used Peanut oil in this Mango Pickle recipe, you may use sesame seeds oil or mustard seeds oil too.

CHILI POWDER –

I have used 2 types, in equal amount, of chili powder.

1. Kashmiri Red chili powder – This gives nice and deep bright red color.
2. Dedki Chili powder – This chili powder is regular chili powder which gives spicy punch to the pickles. You may use any type of spicy chili powder.

TURMERIC POWDER.

ASAFETIDA.

The Mango pickle stays good about a year. This recipe yields about 5 kg of mango pickle. But you can easily half the recipe or double the recipe too.

I usually store Half the quantity in the fridge and half at room temperature. If there is humidity where you live, please store in a refrigerator.

HOW TO MAKE MANGO PICKLE | TRADITIONAL GUJARATI METHIA KERI NU ATHANU?

The process of making mango pickle is easy but takes a few days to get ready. And you have to keep a few steps in mind before making it.

The first step is to Soak the Fenugreek seeds in hot water for 4 to 6 hours. Once it is soaked, Drain the excess water.

Take kitchen napkin or paper towel. Spread the soaked Fenugreek seeds in a single layer and let them dry completely. THIS IS VERY IMPORTANT STEP.

Wash the mango and dry them completely.

Cut them with a sharp knife, remove the inner seed and make into small square pieces, little bigger than bite size.

Take some turmeric powder and salt. Add them into mango pieces and mix them very well. Keep this at least 2 hours.

The mango will release some water. Drain the water. You can save the water, it is useful in making many achar.

On a kitchen towel layer the mango in a single layer and let them air dry. This step will take about 5 to 6 hours.

Once Fenugreek seeds and mango dried, let’s start the next step.

Take a big bowl, add all the ingredients – salt, turmeric powder, chili powder, Split mustard seeds/rai na kuria, Split fenugreek seeds/methi na kuriya and asafetida.

Heat oil and add it into the prepared masala mixture.

Stir them well. Then add soaked and dried Fenugreek seeds. Mix thoroughly.

Then mix in all the mango pieces.

Place them in a sterilized jar, Make sure to press them well with the back of your hands.

Cover the jar and let it sit for 12 hours.

Heat oil well in a saucepan. switch off the flame and let it cool down completely.

 Add them in a pickle jar. The oil has to float at least 2 inches above the top. After a couple of hours, you will notice no more at the top. Add more oil. In the end, the oil should float and cover the pickle completely.

I have added Vinegar too as here in the USA, you won’t get very sour mangos like India. But if you are in India and the mangos are enough to sour, skip the vinegar.

Store the jar in a dry place at room temperature. The mangoes will become soft in a week and the pickle will be ready.

Here is a couple of more Pickle recipe

Methi Na Gunda

Apple Pickle

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Mango Pickle | Gujarati Methia Keri Nu Athanu

Mango Pickle | Gujarati traditional Methiya Keri Nu Athanu - Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsely crushed Fenugreek Seeds), Rai Na kuriya (Coarsely crushed mustard seeds), Salt, Red chili powder, Asafetida, and Oil.

 CourseCondiment

 CuisineIndian

 KeywordAam Ka achar, Gujarati Methia Keri, Mango Pickle, Traditional Pickle

 Prep Time45 minutes

 Cook Time15 minutes

 Resting time8 hours

 Total Time1 hour

 Servings5 Kg

 AuthorDhwani

Ingredients

• 3 kg Raw mango Firm
• 750 grams Fenugreek Seeds
• 350 gram Chili Powder (175 gram Kashmiri+175 gram Dedki)
• 250 gram Split Fenugreek Seeds / Methi na Kuria
• 500 gram Split Mustard seeds / rai Na Kuria
• 150 + 400 gram salt
• 3 tbsp Asafotida
• 150 + 600 Ml Peanut Oil
• 1 + 6 tbsp Turmeric Powder

Instructions

• The first step is to Soak the Fenugreek seeds in hot water for 4 to 6 hours. Once it is soaked, Drain the excess water.
• Take kitchen napkin or paper towel. Spread the soaked Fenugreek seeds in a single layer and let them dry completely. THIS IS VERY IMPORTANT STEP.
• Wash the mango and dry them completely.
• Cut them with a sharp knife, remove the inner seed and make into small square pieces, little bigger than bite size.
• Take 1 tbsp turmeric powder and 150-gram salt. Add them into mango pieces and mix them very well. Keep this overnight or at least 2 hours.
• The mango will release some water. Drain the water. You can save the water, it is useful in making many aachar.
• On a kitchen towel layer the mango in a single layer and let them air dry. This step will take about 5 to 6 hours.
• Once Fenugreek seeds and mango dried, let's start the next step.
• Take a big bowl, add all the ingredients - 400 grams salt, 6 tbsp turmeric powder, chili powder, Split mustard seeds/rai na kuria, Split fenugreek seeds/methi na kuriya and asafetida.
• Heat 150 ml oil and add it into the prepared masala mixture.
• Stir them well. Then add soaked and dried Fenugreek seeds. Mix thoroughly.
• Then mix in all the mango pieces.
• Place them in a sterilized jar, Make sure to press them well with the back of your hands.
• Cover the jar and let it sit for 12 hours.
• Heat 600 ml oil well in a saucepan. switch off the flame and let it cool down completely.
• Add them in a pickle jar. The oil has to float at least 2 inches above the top. After a couple of hours, you will notice no more at the top. Add more oil. In the end, the oil should float and cover the pickle completely.
• I have added Vinegar too as here in the USA, you won't get very sour mangos like India. But if you are in India and the mangos are enough to sour, skip the vinegar.
• Store the jar in a dry place at room temperature. The mangoes will become soft in a week and the pickle will be ready.