methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu |
by Tarla Dalal
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methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with 25 amazing images.
methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu is a popular pickle from the land of Gujarat. Learn how to make Gujarati mango pickle.
To make methia keri, combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. Combine all the remaining ingredients in a deep bowl and mix well. Add the dried raw mango cubes to the prepared mixture and mix well. Pour the mustard oil over the raw mango mixture and mix well. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.
Come summer and it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling raw mango pickle to your pantry. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal.
This traditional Gujarati mango pickle is sure to yield you the best pickle ever! However, never be in a hurry when preparing this pickle. Take time to complete each step properly.
This popular methia keri nu athanu can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras, theplas and parathas.
Tips for methia keri. 1. The raw mango cubes in this recipe are unpeeled. 2. While the salt usually added is table salt and is as per taste, for this recipe we recommend adding the mentioned amount of sea salt only. 3. Ensure to squeeze excess water from keri by squeezing them in between your hands. This is necessary as the presence of moisture makes the pickle mushy and also decreases its shelf life. 4. While spreading the mango cubes on a muslin cloth remember to not overlap them. Keep distance between the keris cubes so they dry well. 5. The best way to dry the raw mango cubes quickly is to place the keri cubes on a muslin cloth in sunlight. 6. Most pickles are made with mustard oil and so this recipe also makes use of it. But if you do not like the taste of mustard oil, you can replace it with any other oil. 7. The mustard oil has to be heated till it smokes on a high flame and then cooled down completely to get the perfect flavour of the pickle. 8. Chilli powder can be adjusted as per your spice level. 9. Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well. 10. When you store the pickle in an air-tight container, some oil should float on top. This helps in preventing the pickle from spoilage. If you feel that there isn’t enough oil on top, heat some more and oil, cool it and add in the jar. 11. Always use a spoon to remove the pickle while serving. The warmth of the hands may be the cause of spoilage.
Enjoy methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with step by step photos.
For the raw mango- Combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water.
- Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside.
How to proceed- To make methia keri, heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool.
- Combine all the remaining ingredients in a deep bowl and mix well.
- Add the dried raw mango cubes to the prepared mixture and mix well.
- Pour the mustard oil over the raw mango mixture and mix well.
- Put the methia keri in an air tight container and keep at room temperature for 2 days and then refrigerate.
Methia Keri Video by Tarla Dalal
Methia Keri, Gujarati Mango Pickle Recipe recipe with step by step photos
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Like methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | then see our collection of achar recipesand some recipes we love.
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What is Gujarati methia keri nu athanu made off? methia keri is made from 1 1/2 cups raw mango cubes, 2 tbsp sea salt, 1/4 tsp turmeric powder (haldi), 3/4 cup mustard (rai / sarson) oil, 1/4 cup split fenugreek seeds (methi na kuria), 1/4 cup split mustard seeds (rai na kuria), 5 tbsp chilli powder, 1 1/2 tsp asafoetida (hing) and 1/2 tsp turmeric powder (haldi).
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This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. Raw mango does not require peeling. See full details of what is raw mango?
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Cut in half and remove the seeds and discard.
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Cut into cubes.
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In a deep bowl put 1 1/2 cups raw mango cubes.
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Add 2 tbsp sea salt.
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Add 1/4 tsp turmeric powder (haldi).
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Mix well. Ensure that the haldi has coated all the raw mango cubes evenly.
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Cover with a lid and keep aside for 1 hour.
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This is what it looks like after one hour. You can see that there is a lot of water released because of the sea salt.
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Squeeze out all the excess water. The best way is to squeeze out the water from the raw mango with your hands. Very important to remove the excess water and any extra water and the pickle will become soft and will not stay for a longer time. Discard the raw mango water.
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Take a big flat round plate, put a muslin cloth on top. We have used a thali. Evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep some distance between each mango cube.
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This is what it looks like after 1 hour. Keep aside.
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To make methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | heat 3/4 cup mustard (rai / sarson) oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma or small bubbles start forming. Switch off flame. Keep aside to cool. Normally in pickles, mustard oil is used as it gives a very nice flavour.
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In a deep glass bowl put 1/4 cup split fenugreek seeds (methi na kuria). This is the main ingredient.
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Add 1/4 cup split mustard seeds (rai na kuria).
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Add 1/2 cup sea salt.
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Add 5 tbsp chilli powder.
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Add 1 1/2 tsp asafoetida (hing).
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Add 1/2 tsp turmeric powder (haldi).
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Mix well.
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Add the dried raw mango cubes to the prepared mixture .
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Mix well.
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Pour the mustard oil over the raw mango mixture.
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Mix methia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | well.
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Putmethia keri | Gujarati mango pickle, achar | Gujarati methia keri nu athanu | in an air tight container or glass jar and keep at room temperature for 2 days and then refrigerate.
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The raw mango cubes in this recipe are unpeeled.
![]()
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While the salt usually added is table salt and is as per taste, for this recipe we recommend adding the mentioned amount of sea salt only.
![]()
-
Ensure to squeeze excess water from keri by squeezing them in between your hands. This is necessary as the presence of moisture makes the pickle mushy and also decreases its shelf life.
![]()
-
While spreading the mango cubes on a muslin cloth remember to not overlap them. Keep distance between the keris cubes so they dry well.
![]()
-
The best way to dry the raw mango cubes quickly is to place the keri cubes on a muslin cloth in sunlight.
![]()
-
Most pickles are made with mustard oil and so this recipe also makes use of it. But if you do not like the taste of mustard oil, you can replace it with any other oil.
![]()
-
The mustard oil has to be heated till it smokes on a high flame and then cooled down completely to get the perfect flavour of the pickle.
![]()
-
Chilli powder can be adjusted as per your spice level.
![]()
-
Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well.
![]()
-
When you store the pickle in an air-tight container, some oil should float on top. This helps in preventing the pickle from spoilage. If you feel that there isn’t enough oil on top, heat some more and oil, cool it and add in the jar.
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Always use a spoon to remove the pickle while serving. The warmth of the hands may be the cause of spoilage.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 54 cal |
| Protein | 0 g |
| Carbohydrates | 1.5 g |
| Fiber | 0.2 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Sodium | 2699.4 mg |
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