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 – 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)
DIRECTION
NOTES
SERVING
SUGGESTION
Once
the mango pickle is ready, you can serve them with your favorite food.
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