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Methia keri athanu

AI-drafted · awaiting admin review

Raw mango pieces pickled in split fenugreek, mustard, chilli and oil, the classic Gujarati summer pickle.

Region: GujaratOccasion: Made in summer; eaten all yearTime: 1 hr + 1 day dryingServes: About 1 kgVegan

Ingredients

  • 1 kg raw mangoes, cut into pieces with the skin
  • 3 tbsp salt
  • 1 tsp turmeric
  • ½ cup methi kuria (split fenugreek seeds)
  • ½ cup rai kuria (split mustard seeds)
  • ¼ cup Kashmiri red chilli powder
  • 1 tsp hing
  • 1½ cups groundnut or mustard oil

Method

  1. Toss the mango with salt and turmeric and leave overnight.
  2. Drain the liquid and spread the pieces on a cloth to dry for a few hours in the shade.
  3. Warm the oil until it smokes, then cool it completely.
  4. Mix the methi and rai kuria, chilli powder, hing and a little oil, then toss with the mango.
  5. Pack into clean dry jars and pour the rest of the oil to cover. It is ready to eat in about a week.

History

Gujarati families buy raw mangoes in bulk each May for the year's pickles, and pickle-masala shops get busy in that season.

Significance

This pickle is eaten with dal-rice, thepla and khichdi, and is often sent to relatives living abroad.

Sources