Mango Pickle | Gujarati traditional Methiya Keri Nu Athanu – Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsely crushed Fenugreek Seeds), Rai Na kufiya (Coarsely crushed mustard seeds), Salt, Red chili powder, Asafetida, and Oil.
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.
- Whole Fenugreek seeds / Methi seeds
- Split fenugreek seeds / Methi na kuria
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.
- Kashmiri Red chili powder – This gives nice and deep bright red color.
- Dedki Chili powder – This chili powder is regular chili powder that gives spicy punch to the pickles. You may use any type of spicy 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.
Here are a few more Pickle recipe
Mango Pickle | Gujarati Methia Keri Nu Athanu
Ingredients
- 3 kg Raw mango Firm
- 750 grams Fenugreek Seeds
- 350 gram Chili Powder (175 gram Kashmiri+175 gram Dedki)
- 250 gram Split Fenugreek Seeds / Methi na Kuria
- 500 gram Split Mustard seeds / rai Na Kuria
- 150 + 400 gram salt
- 3 tablespoon Asafotida
- 150 + 600 Ml Peanut Oil
- 1 + 6 tablespoon Turmeric Powder
Instructions
- 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 kitchen napkin or paper towel. Spread the soaked Fenugreek seeds in a single layer and let them dry completely. THIS IS VERY IMPORTANT STEP.
- Wash the mango and dry them completely.
- Cut them with a sharp knife, remove the inner seed and make into small square pieces, little bigger than bite size.
- Take 1 tablespoon turmeric powder and 150-gram salt. Add them into mango pieces and mix them very well. Keep this overnight or at least 2 hours.
- The mango will release some water. Drain the water. You can save the water, it is useful in making many aachar.
- 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 dried, let’s start the next step.
- Take a big bowl, add all the ingredients – 400 grams salt, 6 tablespoon turmeric powder, chili powder, Split mustard seeds/rai na kuria, Split fenugreek seeds/methi na kuriya and asafetida.
- Heat 150 ml oil and add it into 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 600 ml 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 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.
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I read the recipe afternoon and went to market and got mangoes. As it is end of June the mangoes are slightly yellowish but v firm . Hope everything goes well
Hi Geethu,
Did you make the pickle? Please share your feedback.
I made it. Followed the exact steps, except at the end. I added the oil to the jar of pickle immediately. Hadn’t appreciated that I needed to wait. Looks good though. Will be done by Monday next week. Thank you 🙏🏼
Hello Dhwani. Came across this great recipe and have given it a go but with green tomatoes instead of the mangoes (we had lots of unripe tomatoes on our plants this year that would have gone to waste otherwise!). I only had 1kg, so scaled down the quantities you mentioned above and it looked like the perfect balance. I have put into jars and waiting to put oil in tomorrow and will await the results!
One question, out of curiousity, in step 15 you mention “Heat 600 ml oil well in a saucepan. switch off the flame and let it cool down completely.” Why is it heated at all if only to be cooled? Could you just use the oil cold in the first place or does heating it change the properties favourably in some way? I am interested in why the heating is required!
Hi Dhwani,
Could you please provide the measurements in cups/spoons?
Hi Dipa!
I learned this recipe from my MIL and she always measures the ingredients in grams. I am going to make this pickle this summer. I will surely try to measure the ingredients and in cups and spoons and will update the recipe. 🙂
Hello! Thank you so much for this exceptional recipe. I made it a month back using just 1/4 measurements b cos it was my first attempt. I was v doubtful at first bcos the amount of methi was so large. Nevertheless i made it without reducing the quantity. It was such a big hit with my family and friends so i am making it again today.. thali you v much
So glad to know. 🙂
Hi Dhwani,
Your recipe sounds very good . I want to make the pickle but as you mentioned that you used vinegar because mangoes are not sour in US and I agree with you, so my question is when do you add vinegar? If you can get get back to me, I will appreciate because I just bought mangoes today. I live in Chicago Thanks!
Hi,
Thanks for stopping by.
Add vinegar at the end, with the oil. Hope this helps.
Let me know how it turned out.
The step where I had to add 150 ml of oil, after adding it was still dry not soaked. Is this how it needs to be.
In that case, add some more oil (around 150ml) and then see.
Hi, Dhwani,
I can’t wait to try this recipe. I am a huge fan of Indian pickles and would love to find a recipe to make at home, so I’m excited to see how this works for me. About the vinegar, I may have overlooked it in the recipe, but how much vinegar do you add, and do I need to use a specific vinegar?
Thanks for sharing the recipe!
Hi Rob,
Add 1/2 to 1 cup regular vinegar. 🙂 Share your feedback once you try. 🙂
Hi Dhwani,
thanks for sharing this great recipe. I live in NJ and made this athanu. However after 1 week, the methi is still hard. Can you help me with how can I make it soft now?
Thanks,
Rachana.
Hi Rachana!
Did you soak the methi well before adding to the masala? If yes, this shouldn’t happen.
I would say, now wait for 15 more days and see if it’s turning soft.
Hi thank you for sharing this recipe. I really love Mango pickle, my question is that the fenugreek is still hard and dry and am wondering how to get that soft gooey texture . Yes I forgot to soak the fenugreek how do I rectify that mistake.
Now you can not rectify it. I am sorry. Soaking the fenugreek is essential. Please be careful next time.
Can we skip adding all together the soaked methi ?
For this pickle, no you can not.
Hi! Do we soak the split fenugreek seeds as well, or just the whole seeds?
Hi. Just whole seeds.