Methia keri athanu
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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
- Toss the mango with salt and turmeric and leave overnight.
- Drain the liquid and spread the pieces on a cloth to dry for a few hours in the shade.
- Warm the oil until it smokes, then cool it completely.
- Mix the methi and rai kuria, chilli powder, hing and a little oil, then toss with the mango.
- 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.