Methia Keri-Pickles & Chutneys

Methia Keri-Pickles & Chutneys
Recipe type: Pickles & Chutneys
A quick guide explaining how to prepare Methia Keri
  • Raw firm mangoes, chopped in chunks - 1 kg
  • Red chana (red gram) – 100 gms
  • Crushed mustard seeds – 200 gms
  • Salt as per taste (approx 150 gms)
  • Turmeric powder - 2tbsp
  • Red chili (as per taste) – ¼ cup
  • Mustard oil - 2 cup
  • Fenugreek seeds - 200 gms
  1. Place mango chunks in a jar.
  2. Put some salt and ½ of turmeric in it.
  3. Shake the jar so the pieces are evenly coated. Keep aside.
  4. Shake jar in a pendulum motion every 7-8
  5. hours, for 2 days.
  6. On the second day, soak fenugreek seeds and red gram separately; keep it overnight.
  7. On third day, drain water from fenugreek seeds and red gram.
  8. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes, keep the drain water.
  9. Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel.
  10. Put fenugreek seeds and red gram in the drained sour water from
  11. mangoes for 2 hours.
  12. Drain fenugreek seeds and red gram and dry them completely with the towel.
  13. Mix all the ingredients except mango chunks.
  14. Heat oil very well till smoky. Let it cool.
  15. In half the oil, add the mixed ingredients and then add mango chunks.
  16. Mix it well, so all chunks are coated with the masala.
  17. Transfer to a clean jar and press down lightly.
  18. Pour remaining oil on top, oil should cover the pickle.
  19. Allow to marinate for 10 days before using.
  20. Take out in small quantities for use in a small glass jar.
  21. The main jar should always have a layer of oil floating on top. Add more oil (after heating and then cooling it) if required
Shelf-life: More than a year


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