Gujarati Mango Pickle aka Methia Keri Athanu, this pickle is from Gujarat, India. It is simple recipe of a spicy raw mango pickle made from homemade pickle masala. Make this pickle while raw mangoes are still in season and enjoy it throughout the year. It is easy to prepare and can store for long days. Methia keri pickle can serve with any dish like dal-rice, paratha, roti, khichadi or Gujarati thali.
A mango pickle is a variety of pickle prepared using mango. It is a very popular in Southeast Asia. The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles have been a staple delicacy for many centuries and each cuisine has its own specialty pickles.
Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickle and cut mango pickle.
This pickle is made using cut mangoes, it is ideally prepared using a special variety of mango like rajapuri, etc…that can stay crisp for longer periods when pickled. This variety of mango is specially bred and grafted for use. However, most raw mango varieties can be pickled if quality is not a concern. This pickle athanu is usually eaten with thepla, dal bat or khichadi.
Ingredients:
- 2-3 cup Chopped Raw Mango Pieces/Kachi Keri
- 1-2 tbsp Salt
- ½ tsp Turmeric/Haldi
Other Ingredients
- 1 ½ cup Mustard Oil/Sarson Ka tel
- ½ cup Crushed Mustard Seeds/ Rai Kuria
- ½ cup Crushed Fenugreek Seeds/ Methi Kuria
- ¼ cup Red Chili Powder/Lal Mirch Masala
- 1-2 tsp fennel seeds/Sauf
- ½ cup Salt
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Asafetida/Hing
Method:
- In mixing bowl add chopped raw mango pieces, salt and turmeric, then mix it well and keep aside for 2hrs, then remove the salty water and spread it over the kitchen cloth for 2-3hrs.
- In mixing bowl add all dry ingredients except oil, mix it well and keep aside.
- Now heat the mustard oil into the saucepan till smoking point, switch of the flame and pour over the mixed dry spices ingredients carefully.
- Mix the dry ingredients and hot oil with spoon immediately and cover it for 1-2hrs.
- Once cool down add mango pieces and mix it well, cover it and keep aside for 2-3 days.
- Mix it everyday with spoon, after 2-3 days oil will float up, that means pickle is done perfectly.
- Store the pickle in airtight dry glass jar and keep it in dry place/kitchen shelves.
Tips:
- Add more salt if you want pickle little salty.
- If you don’t have Rai or Methi kuria just use regular seeds and crush coarse mixture into the mixer or mortar pastel.
- If mango pieces are not that sour add 1-2 tbsp white vinegar into the pickle.
- It can be store up to year in kitchen shelve.
- Ingredients
- 2-3 cup Chopped Raw Mango Pieces/Kachi Keri
- 1-2 tbsp Salt
- ½ tsp Turmeric/Haldi
- Other Ingredients
- 1 ½ cup Mustard Oil/Sarson Ka tel
- ½ cup Crushed Mustard Seeds/ Rai Kuria
- ½ cup Crushed Fenugreek Seeds/ Methi Kuria
- ¼ cup Red Chili Powder/Lal Mirch Masala
- 1-2 tsp fennel seeds/Sauf
- ½ cup Salt
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Asafetida/Hing
- In mixing bowl add chopped raw mango pieces, salt and turmeric, then mix it well and keep aside for 2hrs, then remove the salty water and spread it over the kitchen cloth for 2-3hrs.
- In mixing bowl add all dry ingredients except oil, mix it well and keep aside.
- Now heat the mustard oil into the saucepan till smoking point, switch of the flame and pour over the mixed dry spices ingredients carefully.
- Mix the dry ingredients and hot oil with spoon immediately and cover it for 1-2hrs.
- Once cool down add mango pieces and mix it well, cover it and keep aside for 2-3 days.
- Mix it everyday with spoon, after 2-3 days oil will float up, that means pickle is done perfectly.
- Store the pickle in airtight dry glass jar and keep it in dry place/kitchen shelves.
• If you don’t have Rai or Methi kuria just use regular seeds and crush coarse mixture into the mixer or mortar pastel.
• If mango pieces are not that sour add 1-2 tbsp white vinegar into the pickle.
• It can be store up to year in kitchen shelve.
6 Responses to “Gujarati Mango Pickle(Methia Keri Athanu)”
Looks so tasty 😍😍
Thank You 🙂
I am a great fan of Guajarati food. I tried Gujarati pickles at home but it was never like the exact one. i found your blog easy to perform and easy to verify. thank you so much for this blog.
please do try and let me know your feedback! thank you 🙂
This looks delicious and your photos are amazing! Excellent post!
Thank you 🙂