Mango Pickle Recipe (Gujarati Methia Keri Athanu)
Mango pickle is the staple delicacy for Indian cuisine. This Gujarati methia keri nu khatu athanu is very easy to make and will jazz up your any boring, bland meal.
Pickle mature time
300 grams or 12 oz or 2
Raw mango (Unripe mango)
cut into 1-inch cubes
(sarson ka tel)
Split mustard seeds (Rai na kuria)
Split fenugreek seeds (Methi na kuria)
Red chili powder
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.
*Nutrition information is a rough estimate for 1 serving
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