Sweet Mango Pickle (Gujarati Methia Keri)

For many of us, mango pickle isn't always just a food - it's a memory. When nobody is watching or daylight works its magic because the pickle matures day by day, it offers a tangy taste straight from the jar. This recipe displays that tradition, bringing the joy of homemade mango pickle straight on your table.
Gujarati Methia Keri holds a unique location. Made with raw mangoes, fenugreek , and a mix of spices, this pickle balances tangy, candy, and highly spiced notes in a manner that instantly transports you to summer afternoons in Gujarat.

Ingredients:

• 500 g raw mangoes (firm and slightly sour)
• 100g jaggery (grated) or sugar
• 3 tbsp fenugreek seeds (methi), coarsely ground
• 2 tbsp mustard seeds (rai), coarsely floor
• 1 tbsp fennel seeds (saunf), coarsely ground
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida (hing)
• 150 ml mustard oil
• Salt to taste

Method:

1. Preparing the mangoes:
• Wash mango and keep aside to dry well.
• Remove seeds and cut into small cubes.
2. Spice Mix:
• Roast methi , mustard and fennel .
• Mix them well and grind it in mixer to make a coarse powder. Mix chili powder ,turmeric, and hing into the prepared mixture.
3. Sweetness: 
• Add grated jaggery or sugar to the spice mix. Stir nicely until combined.
4. Oil tempering
• Heat the mustard oil until smoking point. Remove from flame , then cool it little.
5. Mix the whole thing:
•  Add mango-spice combination and stir nicely.
6. Storage:
• Transfer to a clean, hermetic jar. Let the pickle mature for 3-4 days at room temperature, shaking the jar every day to ensure even coating.

Serving Suggestions:

Pair with warm phulkas or parathas for a candy-spicy kick.
Serve along dal-rice for a comforting Gujarati-fashion meal.
Use as a flavorful unfold in sandwiches or wraps.

Conclusion:

Gujarati Methia Keri is more than just a pickle-it’s a party of mango season and the artwork of balancing flavors. The sweetness of jaggery, the bitterness of fenugreek, and the tang of uncooked mango come collectively in ideal combination.