Quick Raw mango pickle, Gujarati achar recipe

Its summer, raw mangoes are available in stores or market in abundance. This is the correct time to make mango pickle. This is a recipe of quick mango pickle with very easy steps and less ingredients.

The raw mango pickle is ready to eat within 3 to 4 days. This Gujarati pickle recipe is well known as ‘methiya keri’. As the name suggests, methiya means fenugreek seeds and keri means mangoes. The flavor of split mustard seeds and fenugreek seeds and the sourness of unripe mangoes blend so well to give you khatta achaar (sour pickle). Fennel is not used in Gujarati pickle but it gives a nice flavor and taste to any pickle, so I love to add this in my spice mix.

This recipe is shared by one of my good friend. She has suggested making this in sesame oil, but as I was running out of it, I made this pickle with mustard oil. Both of them taste equally good, but if you don’t like the pungent taste of mustard oil you can make this pickle using sesame oil or refined oil.

This is the best time to make varieties of pickles and store them in barnis- big ceramic jars. Enjoy this pickle all through the year with dal-rice, parathas or as a side with roti sabzi.

I enjoy making pickles at home; as I think nothing can beat the taste of homemade pickle. I have already shared the recipe of my grand maa’s Aachar recipe and sweet and sour mango pickle.

This pickle has a good shelf life and stays good for months.

Step by step recipe of quick mango pickle:

Wash 2 unripe green mangoes thoroughly. Wipe them with kitchen napkin. There should be no trace of moisture on the mangoes. When mangoes dry, remove the stalk of mangoes and chop the pulp in small bite size pieces without peeling. Keep aside.

Take fenugreek seeds and fennel seeds in a grinder jar. Pulse and grind, till the seeds split and you get a coarse mixture. Don’t make a powder. (if you can get ready split fenugreek seeds from market, then skip this step and just grind fennel seeds)

Heat mustard oil in a pan till it reaches its smoking point. Switch off the flame and let it cool down a bit, till it comes to warm temperature.

Take all the chopped mangoes in a mixing bowl or deep plate.

Add coarsely ground fenugreek seeds and fennel mixture. Also add split mustard seeds.Add turmeric powder, red chili powder, asafoetida and salt. 

Mix very well with a clean and dry spoon.

Add the cooled mustard oil to the pickle mixture. Don’t use up all the oil right now. Save some to pour later.

Mix well and keep aside for an hour. Store in a glass or ceramic jar when cool down completely. Pour the remaining oil on top in the jar. The oil has to float at least 1 to 2 inch above top.

Close the jar tightly and keep them in a cool dry place. After 4 days this mango pickle will be ready to be consumed. Stir the pickle regularly with the help of a spoon, really well. This helps all the spices to combine well.

The Methiya keri pickle can be serve with khakra, methi thepla, mooli paratha, alooparatha, curd rice, dal rice, jeera rice and even roti sabzi.

Quick and easy mango pickle recipe below:

Mango pickle recipe Prep time Cook time Total  15 min  5 min 20 min Mango pickle – Sour and spiced mango pickle made with split fenugreek seeds and mustard seeds. AUTHOR: Monali RECIPE TYPE: Side CUISINE: Gujarati, Indian SERVES: 400 gm mango pickle INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 unripe, raw Green Mangoes/Kairi/Kaccha Aam (325 gm) 3 tbsp. whole Fenugreek seeds/methi dana OR ¼ cup split fenugreek seeds/methi kuria 2 tbsp. Fennel seeds/Sauf ¼ cup Split and de-husked mustard seeds/Rai kuria 2½ tbsp. Salt 1 tbsp. Turmeric Powde r/Haldi 2 tbsp. Red chili powder (Adjust as per taste) ¼ tsp Asafoetida/Hing ½ to ¾ cup Mustard Oil/Sesame oil (add more if required) DIRECTION Wash the mangoes thoroughly. When mangoes dry, remove the stalk of mangoes and chop the pulp in small bite size pieces without peeling. There should be no trace of moisture on the mangoes. Keep aside. Take fenugreek seeds and fennel seeds in a grinder jar. Pulse and grind, till the seeds split and you get a coarse mixture. Don’t make a powder. (if you can get ready split fenugreek seeds from market, then skip this step and just grind fennel seeds) Heat mustard oil in a pan till it reaches its smoking point. Switch off the flame and let it cool down a bit, till it comes to warm temperature. Take all the chopped mangoes in a mixing bowl or deep plate. Add coarsely ground fenugreek seeds and fennel mixture. Also add split mustard seeds. Add turmeric powder, red chili powder, asafoetida and salt. Mix very well with a clean and dry spoon. Add the cooled mustard oil to the pickle mixture. Don’t use up all the oil right now. Save some to pour later. Mix well and keep aside for an hour. Store in a glass or ceramic jar when cool down completely. Pour the remaing oil on top in the jar. The oil has to float at least 1 to 2 inch above top. Close the jar tightly and keep them in a cool dry place. After 4 days this mango pickle will be ready to be consumed. By this time the mangoes will soften a bit and become tender. Stir the pickle regularly with the help of a spoon, really well. This helps all the spices to combine well. NOTES Fennel is not used in Gujarati pickle but it gives a nice flavor and taste to any pickle, so I love to add this in my spice mix. Make sure the container to be used for making pickle should be washed with boiling water, dry it under sunlight or in microwave or in oven. Make sure there is no moisture in it. Use a clean and dry spoon for taking out the pickle. By any chance, there should not reach any kind of moisture in the pickle, only then it will have a longer shelf life.   Whenever the amount of oil becomes less on top, add some more oil. SERVING SUGGESTION Once the mango pickle is ready, you can serve them with your favorite food.