Methia Keri


Methia Keri

Methia Keri

Fenugreek Flavoured Mango Pickle


3/4 cup rock salt, slightly crushed

1 tsp turmeric powder

1 kg raw mangoes, washed and cut into cubes

2 cups red chilli powder

2 tbsp split mustard grains

1/2 cup fenugreek seeds

1 cup split fenugreek grains

1 tsp asafoetida

1/2-3/4-cup mustard oil, heated and cooled


1. Apply salt and turmeric powder to the mango pieces and set aside for one to two hours. Mix all the dry spices together in a bowl. Rub mango pieces with the spice mixture and pile them up in a glass jar. Press them down lightly as you fill the jar.

2. Pour cooled oil over to cover the surface. Cover the jar tightly and store it in a cool place. Allow the mangoes to marinate for eight to ten days.

3. Stir the pickle from time to time. If it feels a little dry at any point, you may add a little extra oil. Fill it in little jars and use as required.


Makes 1 ½ kg 

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