Mango Pickle Recipe (Gujarati Methia Keri Athanu)
A quintessential delicacy in Indian cuisine, mango pickle adds vibrancy to meals. This Gujarati methia keri nu khatu athanu is effortlessly crafted and will elevate any dull or plain meal.
Ingredients
- 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
- ⅓ cup Salt
- 1 teaspoon Turmeric powder
- 1 ½ teaspoon Hing (Asafetida)
Instructions
Preparation:
- Wash, and clean the glass jar or container a day or two before pickling. Let it dry out completely, you can keep it 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 to change, we just want to make it moisture free to increase the shelf life. If roasted till color changes then it gives a very pungent and bitter taste to the pickle, so be careful.
Making Mango Pickle Recipe:
- 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 them 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.
- 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 a spice mixture.
- Now add cooled mustard oil to 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 floating on the top. This is perfect. If for some reason the oil is not floating on top and the 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.
Notes
Storage & Shelf Life:
- Mango pickle 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 it in the refrigerator.
- Store the 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.
Nutrition
Calories: 19kcalCarbohydrates: 2gProtein: 1gFat: 1gSodium: 1426mg
Tried this recipe?Let us know how it was!