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Methiya Keri

Raw mango pickle with flavour of fenugreek. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Raw Mango, Fenugreek Seeds
Cuisine Gujarati
Course Pickles, Jams and Chutneys
Prep Time 3-Above
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Methiya Keri

  • 2 1/2 kilograms Raw Mango
  • 1 1/2 cups Fenugreek Seeds ground
  • 1 1/4 cups Red chilli powder
  • 1 1/2 teaspoons Turmeric powder
  • 1/2 teaspoon Asafoetida
  • 1/2 cup Mustard seeds ground
  • as required Oil
  • 1 cup Salt

Method

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  1. Wash the mangoes thoroughly and wipe them completely dry. Cut into cubes and remove the soft seeds. Mix together fenugreek, mustard and turmeric powders. Heat 2 cups oil in a pan. Set it aside till it cools down to lukewarm.
  2. Pour the oil over the powders and mix well. Heat salt slightly in a dry pan on low heat. Take it off and in the same pan heat red chilli powder similarly. Add both these ingredients to the oil masala. Add the mango pieces to the masala mixture and mix till all the mango cubes are well coated with the masala. Transfer into a dry ceramic or a glass jar. Set it aside for 4 – 5 days without mixing.
  3. Heat enough oil to completely cover the pickle mango cubes. When the oil has cooled down completely add to the mango cubes. Keep the jar covered tightly. The pickle will be ready to serve in about a week.

Nutrition Info

Calories 5826
Carbohydrates 364.9
Protein 86.1
Fat 446.5
Other Fiber Iron- 25.9mg
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