Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, gujarati mango pickle methia keri nu athanu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Methia Keri, Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. Come summer, it's time to stock up on pickles! Gujarati traditional Methiya Keri Nu Athanu - Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsely And I love her Mango pickle / Methia Keri Nu athanu.
Gujarati Mango Pickle Methia keri nu Athanu is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Gujarati Mango Pickle Methia keri nu Athanu is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have gujarati mango pickle methia keri nu athanu using 10 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Gujarati Mango Pickle Methia keri nu Athanu:
- Take 1 kg raw mango
- Prepare 250 gram fenugreek seeds
- Prepare 125 gram red chilli powder
- Take 75 gram split fenugreek seeds/methi na kuria
- Get 100 gram split mustard seeds/rai na kuria
- Get to taste salt
- Make ready 1 tbsp asafoetida/hing
- Make ready As needed peanut oil
- Take 1 tsp haldi(Turmeric) powder
- Make ready 500 gram gud/sugar
Methia Keri is a spicy pickle which is incredibly easy to make. Likewise, make sure you keep the pickle in an airtight container at room temperature for two days, to allow the keri to soak in the oil and masalas, before you store it in the refrigerator. Pela rajapuri keri( special athana mate aave che e) levi ene dhoi ne chhal utari nakhvi ane pachi moti khamni thi enu khamni nakhvi pachi ema haldar ane mithu bhelavavu hathethi ekdum ane pachi ema jetli keri hoi enathi vdhare sugar nakhavi ane ek kapad ne tapeli upar dhanki devu pachi ene tadke. Gor Keri is a delicious Gujarati sweet raw mango pickle where raw mangoes are chopped and The Gor Keri Recipe is a traditional Gujarati Sweet Raw Mango Pickle that is made spicy and yummy with methi and mustard seeds Whole Stuffed Mango Pickle Recipe
Instructions to make Gujarati Mango Pickle Methia keri nu Athanu:
- Wash the mango and dry them completely. Cut them with sharp knife remove the inner seed and make into small square pieces, little bigger than bite size.
- Take 1/2 tsp haldi powder and 50 gram salt. Add them into mango pieces and mix them very well. Keep this overnight.
- The mango will release some water. Drain water.
- 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.
- 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 and let them dry completely.
- Take a big bowl take a gud and cut into small pieces.
- Take a another bowl add all the ingredients- salt, haldi powder, chilli powder, split mustard seeds/rai na kuria, split fenugreek seeds/methi na kuriya and hing
- Heat 50 ml oil and add it into the prepared masala mixture. Add gud/ya sugar and stir them well.
- Then add soaked and dried fenugreek seeds and mango picces and mix throughly.
- Place them in a sterilized jar make sure to press them well with the back of your hands. Cover the jar and it sit for 12 hours.
- Heat remaining oil well in a sauce pan. Switch off the flame and let it cool down completely.
- Add them in a pickle jar. The oil has to float at least 2 inch as above the top.
- After the 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.
- Store the jar in a dry place at the room temperature. The mangoes will become soft in a week and the pickle will be ready.
Gujarati traditional Methiya Keri Nu Athanu - Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsly crushed. Make your own homemade mango pickle with this easy recipe! This is Gujarati Methia Keri nu khatu athanu. Similar Recipes, Spicy Mango Thokku Punjabi Raw Mango Pickle Sweet Mango Pickle Andhra Mango Pickle Instant Mango Pickle Dried Mango Pickle Mango This pickle can be made in a jiffy, but it can be stored for almost a year. So when you find mangoes on season, just.
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