How to make Methiya Keri -
Raw mango pickle with flavour of fenugreek.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw Mango (कच्चा आम), Fenugreek Seeds
Cuisine : Gujarati
Course : Pickles, Jams and Chutneys
For more recipes related to Methiya Keri checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Curry leaves chutney Coconut Chutney Amla Murabba Varadhi Thetcha
Methiya Keri Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 3-Above
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Methiya Keri Recipe
Raw Mango 2 1/2 kilograms
Fenugreek Seeds ground 1 1/2 cups
Red chilli powder 1 1/4 cups
Turmeric powder 1 1/2 teaspoons
Asafoetida 1/2 teaspoon
Mustard seeds ground 1/2 cup
Oil as required
Salt 1 cup
Method
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 364.9 gm
Protein : 86.1 gm
Fat : 446.5 gm
Other : Iron- 25.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
