Mango Pickle Gujarati Methia Keri Nu Athanu Cooking Carnival

My MIL is here, in the US. And I love her Mango pickle / Methia Keri Nu athanu. So thought let me share the traditional Gujarati Pickle recipe with you all since she is here. She makes the best mango pickle. In fact, I love her all-pickle recipes like Gorkeri, Chhundo, Raita marcha, Jeera Keri, etc. This mango pickle recipe is totally different from what I shared with the recipe for Instant Mango Pickle a couple of years ago. This Traditional Aam Ka Achar recipe takes a couple of days to get ready. But it stays good up to a year at room temperature when stored in a dry and dark place. I have made this Gujarati Pickle in a big batch as me and my son are big-time pickle lovers. 🙂 We will enjoy this pickle the whole year with Paratha, Roti, Thepla, Dal-rice, etc. Many people like to buy pickle from outside. Although the store-bought Aachar/pickles are also good, I always prefer to make the pickle/achar at home. It’s preservative free and tastes better than store-bought ones.

Why is this Pickle called Methia Keri?

Since this pickle has a good amount of whole methi/fenugreek seeds and split fenugreek seeds and Keri means Mango, it is called Methia Keri Nu Athanu.

Ingredients to make Gujarati style Mango Pickle | Methia Keri Nu Athanu.

You will require a few ingredients to make this easy achar.

Raw Mango –

The main and base ingredient is Raw Mango. You need good quality raw mangos. While selecting the mangoes, make sure to choose hard green ones. Your mango should not be ripe. It should be completely raw and firm.

Fenugreek seeds –

Here in this recipe, we are using 2 types of Fenugreek seeds. Both are easily available in any Indian Grocery store. If by any chance you couldn’t find them, just blitz whole fenugreek seeds in a grinder till you get a coarse mixture.

Split Mustard Seeds / Rai Na Kuria –

Rai Na Kuria / Split mustard seeds are also easily available in Indian Grocery stores. If you do not have or couldn’t spot them in grocery stores, just like fenugreek seeds, just blitz whole yellow, black or brown mustard in a grinder till you get a coarse mixture.

Salt –

Use sea salt if it is available in your area. I have used regular salt.

Oil –

A good amount of oil is a must in making pickles. Please don’t reduce the quantity of oil, or else the pickle will turn black and won’t stay good for a longer period of time. I have used Peanut oil in this Mango Pickle recipe, you may use sesame seeds oil or mustard seeds oil too.

Chili Powder –

I have used 2 types, in equal amounts, of chili powder.

Turmeric powder.

Asafetida.

The Mango pickle stays good for about a year. This recipe yields about 5 kg of mango pickles. But you can easily half the recipe or double the recipe too. I usually store Half the quantity in the fridge and half at room temperature. If there is humidity where you live, please store in a refrigerator.

How to make Mango Pickle | Traditional Gujarati Methia Keri Nu Athanu?

The process of making mango pickles is easy but takes a few days to get ready. And you have to keep a few steps in mind before making it. The first step is to Soak the Fenugreek seeds in hot water for 4 to 6 hours. Once it is soaked, drain the excess water. Take a kitchen napkin or paper towel. Spread the soaked Fenugreek seeds in a single layer and let them dry completely. THIS IS A VERY IMPORTANT STEP. Wash the mango and dry them completely. Cut them with a sharp knife, remove the inner seed and make them into small square pieces, a little bigger than bite size. Take some turmeric powder and salt. Add them into mango pieces and mix them very well. Keep this at least 2 hours. The mango will release some water. Drain the water. You can save the water, it is useful in making many achar. On a kitchen towel layer the mango in a single layer and let them air dry. This step will take about 5 to 6 hours. Once Fenugreek seeds and mango are dried, let’s start the next step. Take a big bowl, add all the ingredients – salt, turmeric powder, chili powder, Split mustard seeds/rai na Kuria, Split fenugreek seeds/methi na kuriya, and asafetida. Heat oil and add it to the prepared masala mixture. Stir them well. Then add soaked and dried Fenugreek seeds. Mix thoroughly. Then mix in all the mango pieces. Place them in a sterilized jar, Make sure to press them well with the back of your hands. Cover the jar and let it sit for 12 hours. Heat oil well in a saucepan. switch off the flame and let it cool down completely. Add them in a pickle jar. The oil has to float at least 2 inches above the top. After a couple of hours, you will notice no more at the top. Add more oil. In the end, the oil should float and cover the pickle completely. I have added Vinegar too as here in the USA, you won’t get very sour mangos like in India. But if you are in India and the mangos are enough to sour, skip the vinegar. Store the jar in a dry place at room temperature. The mangoes will become soft in a week and the pickle will be ready.