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Methia keri
Raw mango pickle
મેથિયા કેરી: Gujarati raw mango pickle in groundnut oil with methi kuria, rai kuria, hing and chilli (plus overnight salting; fills a 1.5 litre jar)
If a Gujarati home makes only one athanu each summer, it is methia keri. Rajapuri or other firm raw mango is cut with its skin, salted overnight, dried, then coated in a masala built on methi kuria (split fenugreek) and rai kuria (split mustard), with Kashmiri chilli, hing, turmeric and salt, and covered with groundnut oil. The kuria swell and soften in the oil, so the fenugreek turns pleasantly bitter-nutty instead of hard. In a week the mango is tender but still has bite, and the pickle is tangy, hot and aromatic with hing. It goes on the side of every thali, with khichdi-kadhi, thepla, bhakhri or a simple dal-bhaat. Buy kuria rather than splitting seeds yourself; Rajkot and Kanda-style methi kuria sold in Gujarati shops are ideal. Common mistake: leaving any moisture on the mango, the jar or the spoon; a single damp spoon can bring mould to a whole jar. Keep the oil 2 cm above the pieces at all times, and discard if you see mould or smell anything sour or off. Chef's tip: pour a little hot oil over the hing in the middle of the kuria and cover it for a minute; the bloomed hing perfumes the whole masala.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the mango
- 2 ¼ lb raw rajapuri mangoesfirm and sour
- 1 ¾ oz salt
- 2 tsp ground turmeric
For the masala
- 1 ¾ cups groundnut oil
- 1 ½ tsp gluten-free asafoetida
- 2 ⅞ oz Kashmiri chilli powder
- 1 tbsp hot red chilli powder
- 1 tsp ground turmeric
- 1 ¾ oz salt
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Method
0/10 doneStep 1: Wash the 2 ¼ lb raw rajapuri mangoes and wipe it bone dry. Cut into 2 cm pieces with the skin on, discarding the stone and the thin inner membrane.
15 minStep 2: In a dry steel or glass bowl, rub the pieces with 1 ¾ oz salt and 2 tsp ground turmeric. Cover and leave overnight (8–10 hours), stirring once or twice; the mango will release yellow salty water.
Step 3: Drain the pieces in a sieve (the water can go into a gunda pickle or be discarded). Spread them on a clean cotton cloth in the shade, indoors, for 4–6 hours, turning once, until the surfaces feel dry and slightly wrinkled.
5 minStep 4: Sterilise the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 15 minutes (or in strong sun for a few hours). Cool completely; jar, lid, bowls, spoons and your hands must be bone dry.
Step 5: Heat 1 ¾ cups groundnut oil in a pan over a medium heat until it just starts to smoke, then turn off the heat. This removes the raw taste. Let it cool for 5 minutes.
5 minStep 6: Put 3 ½ oz methi kuria (split fenugreek seeds) and 3 ½ oz rai kuria (split mustard seeds) in a large dry bowl, make a well in the centre and add 1 ½ tsp gluten-free asafoetida. Pour 4 tbsp of the hot oil over the hing, cover the bowl with a plate and leave for 2 minutes, then mix well.
3 minStep 7: Let the kuria mixture cool completely, then stir in 2 ⅞ oz Kashmiri chilli powder, 1 tbsp hot red chilli powder, 1 tsp ground turmeric and 1 ¾ oz salt. Common mistake: adding chilli while the oil is hot, which scorches it brown and bitter.
Step 8: Add the dried mango pieces and mix with a dry spoon until every piece is coated in red masala.
3 minStep 9: Pack into the jar, pressing down lightly. Once the rest of the oil is completely cold, pour it over until it covers the mango by 2 cm, adding more cooled oil if needed. Cover the mouth with a cloth for the first day, then close the lid.
3 minStep 10: Stir with a clean dry spoon every day for 5–7 days, topping up with cooled oil if the pieces show. It is ready when the mango is tender and the kuria are soft, after about a week. Keeps for a year in a cool cupboard; discard if mould or an off smell appears.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does methia keri take?
- About 50 minutes in total: 45 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw rajapuri mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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