Gujarati Mango Pickle Recipe / Methia Keri Pickle Recipe

I love generating pickles, you can see the list of pickle recipes which i have made..I have already made a punjabi mango pickle recipe. nevertheless This kind of one will be even more special as well as tasty one..

Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda

This kind of pickle can be made in a jiffy, nevertheless the idea can be stored for almost a year. How cool will be of which..So when you find mangoes on season, just pick a bunch of them as well as make This kind of pickle.

I will be sharing another type of pickle very soon, so stay tuned..

Preparation Time : 15 to 20 mins
Steeping Time : 15 days to 20 days
Recipe Source: Veg Recipes of India

Ingredients:

Raw Mangoes - 1 kg
Fenugreek Seeds / Methi / Vendayam - 3/4 cup
Mustard Seeds / Kaduku - 1/4 cup
Red Chilli Powder - 3/4 cup
Salt - 1/2 cup (Rock Salt will be best)
Asafoetida / Hing / Kaya Podi - 2 tsp
Turmeric Powder / Manjal Podi - 2 tblspn
Indian Sesame Oil / Gingelly Oil - 3 cup or more

Method:

Wash as well as wipe dry the mangoes. There shouldn't be any moisture in them. right now slice the stem as well as cu the idea into cubes.

right now take This kind of in a large bowl.

Take fenugreek in a blender as well as crush them lightly. Add them to mangoes. take mustard seeds in a blender as well as crush them lightly. Add This kind of as well to mangoes.

right now add in all the additional ingredients except oil as well as mix well.

right now dill some clean dry jars with the spiced mangoes.

right now pour oil all over the idea as well as let the oil cover the mangoes completely.

Let This kind of sit for 15 to 20 days before serving.

Notes:

1)There shouldn't be any water from the mangoes. So wipe them dry.
2)The oil should float over top of the mangoes, This kind of prevents the mangoes coming from getting spoiled as well as moulds forming.
3)The jar you use should be actually clean without any moisture.
4)Use dry spoons when serving the mangoes.
5)This kind of pickle stays not bad for a year at room temp.
6)Oil should always float on top of the pickle, whenever you see oil reduced, add more oil as well as cover the mangoes.

Pictorial:

Take raw mangoes

Wash them well as well as wipe them dry..There shouldn't
be any moisture from the mangoes,
if there will be any water then the pickle will be spoiled.