Methiya Keri

Ingredients 

• 2 1/2 kilograms raw mango
• 1 1/2 cups ground fenugreek seeds 
• 1 1/4 cups red chilli powder
• 1 1/2 teaspoons turmeric powder
• 1/2 teaspoon asafoetida
• 1/2 cup mustard seeds ground
• Oil as required 
• 1 cup salt

Method

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