Gujarati Mango Pickle Methia keri nu Athanu
Gujarati Mango Pickle Methia keri nu Athanu

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gujarati mango pickle methia keri nu athanu. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Gujarati Mango Pickle Methia keri nu Athanu is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Gujarati Mango Pickle Methia keri nu Athanu is something which I’ve loved my entire life.

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. So thought let me share with you all traditional Gujarati Pickle recipe with you all since she is here. Methia Keri, Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Gujarati Mango Pickle Methia keri nu Athanu:
  1. Take 1 kg raw mango
  2. Make ready 250 gram fenugreek seeds
  3. Make ready 125 gram red chilli powder
  4. Take 75 gram split fenugreek seeds/methi na kuria
  5. Make ready 100 gram split mustard seeds/rai na kuria
  6. Take to taste salt
  7. Prepare 1 tbsp asafoetida/hing
  8. Take As needed peanut oil
  9. Get 1 tsp haldi(Turmeric) powder
  10. Take 500 gram gud/sugar

Indian Pickle and Mango pickle normally prepared with oil and kept in sun during daytime while store. Oil, Salt and spices work as preservatives. Serve the Whole Stuffed Mango Pickle Recipe Gujarati Dabla Kairi Nu Athanu with some Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) or Pour oil into the bottle such that the pickle masala stuffed mangoes are submerged.

Instructions to make Gujarati Mango Pickle Methia keri nu Athanu:
  1. 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.
  2. Take 1/2 tsp haldi powder and 50 gram salt. Add them into mango pieces and mix them very well. Keep this overnight.
  3. The mango will release some water. Drain water.
  4. 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.
  5. Soak the fenugreek seeds in hot water for 4 to 6 hours. Once it is soaked drain the excess water.
  6. Take kitchen napkin or paper towel. Spread the soaked fenugreek seeds in a single and let them dry completely.
  7. Take a big bowl take a gud and cut into small pieces.
  8. 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
  9. Heat 50 ml oil and add it into the prepared masala mixture. Add gud/ya sugar and stir them well.
  10. Then add soaked and dried fenugreek seeds and mango picces and mix throughly.
  11. 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.
  12. Heat remaining oil well in a sauce pan. Switch off the flame and let it cool down completely.
  13. Add them in a pickle jar. The oil has to float at least 2 inch as above the top.
  14. 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.
  15. 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.

Relish Whole Stuffed Mango Pickle Recipe with a clean. 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. Gujarati traditional Methiya Keri Nu Athanu - Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsly crushed. It's summer and it's pickle season!!

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