It’s summer and it’s pickle season!! Make your own homemade mango pickle with this easy recipe, no sunlight needed! Every region of India has its own version of making aam ka achaar recipe. Today’s recipe is the Gujarati version called ‘methia keri’ or ‘khatu athanu’ in the Gujarati language
Learn how to make mango pickle at home instead of buying them at the store. I have included step-step by photo tutorial to make it easy for you.
Meaning of Methia Keri Athanu:
Methia = split fenugreek seeds (methi kuria), keri=mangoes and athanu=pickle. This Gujarati mango pickle is made with raw mango pieces, a good amount of methi kuria, rai kuria (split mustard seeds), red chili powder, salt, and mustard oil.
- It is medium spicy with a sour (khatta) taste, hence the name ‘khatu athanu’
- It has a hint of mellowed bitterness from split fenugreek seeds
- It has slight pungency from split mustard seeds.
- It also has very little pungency from mustard oil as well.
Ingredients for mango pickle recipe:
- Raw mangoes: If you are in India, special rajapuri mangoes are easily available during the season to make pickles. If you’re in the USA, you will get just one kind raw mangoes available year around and it is perfectly fine to use.
- Mustard oil (Sarson ka tel): In the USA, mustard oil is banned. But you can get it from Indian grocery stores. The bottle says ‘external use only’ (b’coz of the rules and regulations), but don’t worry that is edible and safe to eat.
- Split mustard seeds (rai na kuria): easily available in Indian grocery stores. Substitute: Coarsely grind the whole mustard seeds
- Split fenugreek seeds (methi kuria): easily available in Indian grocery stores. Substitute: Coarsely grind the methi dana – fenugreek seeds.
- Red chili powder
- Salt: acts as a preservative.
- Turmeric powder
- Hing (Asafoetida)
Preparation for making aam ka achaar:
- Wash, clean the glass jar or container a day or two before for pickle. Let it dry out completely, you can keep under the sunlight for 1-2 hours. Just make sure that there is no moisture in it.
- Keep the rai kuria and methi kuria under sunlight for 1 hour or Dry roast very slightly on medium-low flame. We do not want the color change, we just want to make it moisture free to increase the shelf life. If roasted till color change then it gives very pungent and bitter taste in the pickle, so be careful.
- Take mustard oil in a saucepan and heat it on medium flame till it becomes smokey hot. Turn off the stove and let the oil cool down completely. It may take an hour or so.
- Wash the raw mangoes really well and wipe it dry. Put on a kitchen towel and let it dry out completely for 30-45 minutes.
- Then cut into 1-inch pieces. No need to peel, but remove the seed. Keep it aside.
How to make Mango Pickle Recipe?
- Take all the spice ingredients (methi kuria, rai kuria, turmeric powder, red chili powder, salt, hing) in a large bowl.
- Mix well till everything is incorporated well.
- Add chopped mango pieces.
- Mix so the pieces are coated with spice mixture.
- Now add cooled mustard oil in this mixture.
- Mix really well.
- Transfer it to the clean glass jar. Close with the lid and let the mango pickle mature for at least 10 days. Every 3 days, open the jar and stir the pickle with a clean, moisture-free spoon. Close with a lid and repeat the same after 3 days again.
- After 10 days you will see the oil is floating on the top. This is perfect. If for some reason the oil is not floating on top and pickle looks dry, then you need to add heated, cooled oil. The oil has to be approx 1 inch above the pickle. It helps to increase the shelf life.
You can double, triple or increase the amount as needed.
The shelf life of Gujarati mango pickle:
- It stays good at room temperature (in the cabinet, cool, dark place) for 6-8 months if followed the tips mentioned below.
- If the weather is humid then you need to store in the refrigerator.
- To increase the shelf life up to a year follow this traditional method: Take mango pieces in a bowl, add 1 teaspoon of salt and 1 teaspoon of turmeric powder. Cover it and let it stand for 1 day. Shake them in between throughout the day. During this time the water will ooze out. Next day, strain the water and discard. Arrange the mango pieces in a single layer on the clean cloth or plate, let it dry out for 12-15 hours (no sunlight, no fan needed). Then use these mango pieces to make methia keri nu khatu athanu.
Tips to maintain shelf life of methia keri athanu:
- Store the mango pickle in a clean, dry (moisture free) glass jar or container.
- Always use a clean, dry spoon to take pickle
- If you have made the big batch then store some pickle in a small jar for everyday use. So you don’t need to open the big jar every day.
- As a side with your meal, roti–sabzi, dal-rice
- Serve with methi thepla, paratha, khakhra, muthia
- Serve with Gujarati khichdi or curd rice, pulao to jazz up the meal.
Mango Pickle Recipe (Gujarati Methia Keri Athanu)
- 300 grams or 12 oz or 2 cups Raw mango (Unripe mango) cut into 1-inch cubes
- ¾ cup Mustard oil (sarson ka tel)
- ¼ cup Split mustard seeds (Rai na kuria)
- ¼ cup Split fenugreek seeds (Methi na kuria)
- ⅓ cup Red chili powder
- ½ cup Salt
- 1 teaspoon Turmeric powder
- 1 ½ teaspoon Hing (Asafoetida)
- Wash, clean and dry (moisture-frethe glass jar for pickle. Do this a day or two before or keep it under sunlight for 1-2 hours.
- Heat the mustard oil till it is smoking hot and then let it cool down to room temperature.
- Dry roast the split mustard and fenugreek seeds just to get rid of the moisture if any. No need to look for color change. Or you can keep under sunlight for a few hours.
- Wash, dry the raw mangoes and chop into 1-inch cube pieces.
Making mango pickle recipe:
- Take all the spice powders (split mustard and fenugreek seeds, salt, red chili powder, turmeric powder, hinin a bowl and mix well.
- Mix in mango pieces so they are coated with spices.
- Add cooled mustard oil and mix well.
- Transfer it to the prepared glass jar, cover with a lid.
- Let the pickle mature for 10 days at room temperature in dark, cool place (in the cabinet). Do stir and mix every 3 days during the mature time.
- After 10 days it is ready to serve.