How to make Methiya Keri -

Raw mango pickle with flavour of fenugreek.

Sanjeev Kapoor

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

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.