Mango Pickle | Gujarati Methia Keri Nu Athanu
Mango Pickle, the traditional Gujarati Methiya Keri Nu Athanu, is a tantalizing pickle crafted from fresh raw mango, coarsely crushed fenugreek seeds (Methi Na Kuriya), coarsely crushed mustard seeds (Rai Na Kuriya), salt, red chili powder, asafetida, and oil. It's a flavorful delight worth savoring.
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
- 3 tablespoon Asafotida
- 150 + 600 Ml Peanut Oil
- 1 + 6 tablespoon 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 tablespoon 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 tablespoon 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.
Nutrition
Calories: 140kcalCarbohydrates: 28gProtein: 2gFat: 1gSaturated Fat: 1gVitamin A: 750IUVitamin C: 60mgCalcium: 60mgIron: 1mg
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