Sunday, 24 May 2020

Methia Keri

It’s a Gujarati Raw Mango pickle made with fenugreek seeds or fenugreek dal. It doesn’t need cooking, mix the spices and keep it in a corner. In 2 weeks time the pickle will be ready to eat. Enjoy with thepla, dal rice or paratha. 

 1/2 kg Raw Mango washed, dried and cut into small pieces 
2 tbsp Split Mustard seeds 
1/4 cup split Fenugreek seeds
Salt to taste 
1 tsp Turmeric powder 
1/4 cup Red Chilli powder 
1/4 tsp Asafoetida 
1 cup Sesame Oil


    Add the mangoes in a mixing bowl. Add the split fenugreek seeds, spilt mustard seeds, turmeric powder, salt, chilli powder and asafoetida. Mix all the ingredients well. Add the pickle in a clean glass jar. Pour the oil. The mango pieces and the spices has to be cover in the oil. Cover and keep the jar in one corner of the house. Stir the pickle with a clean ladle every day. The pickle will be ready in 2 weeks time. 

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