Mango Pickle | How To Make Methia Keri Pickle | Raw Mango Pickle Recipe By Varun Inamdar | Rajshri Food

Methiya Keri Nu Athanu | Aam Ka Achar | Spicy Mango Pickle | Raw Mango Pickle | Methia Keri Achar | Pickle Recipe | Summer Recipe | Raw Mango Recipe | Aam Recipe | Keri Recipe | The Bombay Chef - Varun Inamdar | Rajshri Food

Learn how to make Methia Keri Pickle at home with our Chef Varun Inamdar

Methiya Keri Pickle Recipe is a simple and easy spicy mango pickle. The addition of Fenugreek Seeds, Mustard Seeds, Spices and Oil adds to the special taste of this pickle.

Methiya Keri Ingredients:
- 500gms Raw Mango
- 1/2 tsp Turmeric Powder
- 1 tbsp Salt

- 1/4 Split Fenugreek Seeds
- 1 tsp Asafoetida
- 4 Dry Red Chillies
- 3/4 cup Mustard Oil
- 1/8 cup Split Mustard Seeds
- 2 tbsp Salt (roasted)
- 1/2 cup Red Chilli Powder
- 1 cup Vegetable Oil
- 1/2 cup Castor Oil

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A mango pickle is a variety of pickles prepared using mango. It is very popular in South and Southeast Asia. The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are the main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickles and cut mango pickles. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old.[citation needed] There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process that ensures pickles are preserved for a year