Easiest to Make Gujarati Mango Pickle Methia keri nu Athanu Yummy
Gujarati Mango Pickle Methia keri nu Athanu.
Cooking Gujarati Mango Pickle Methia keri nu Athanu is an enjoyable point, moreover it ends up being much more special value if you prepare it yourself. By utilizing the adhering to 10 active ingredients, you can begin cooking 15 actions. observe the adhering to section for you to start cooking promptly.
Ingredients requirements Gujarati Mango Pickle Methia keri nu Athanu
- Provide 1 kg for raw mango.
- It’s 250 gram of fenugreek seeds.
- It’s 125 gram for red chilli powder.
- Give 75 gram for split fenugreek seeds/methi na kuria.
- You need 100 gram split mustard seeds/rai na kuria.
- You need to taste – salt.
- Require 1 tbsp asafoetida/hing.
- Give As needed for peanut oil.
- Prepare 1 tsp for haldi(Turmeric) powder.
- Prepare 500 gram for gud/sugar.
Gujarati Mango Pickle Methia keri nu Athanu step by step
- 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..
- Take 1/2 tsp haldi powder and 50 gram salt. Add them into mango pieces and mix them very well. Keep this overnight..
- The mango will release some water. Drain water..
- 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..
- Soak the fenugreek seeds in hot water for 4 to 6 hours. Once it is soaked drain the excess water..
- Take kitchen napkin or paper towel. Spread the soaked fenugreek seeds in a single and let them dry completely..
- Take a big bowl take a gud and cut into small pieces..
- 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.
- Heat 50 ml oil and add it into the prepared masala mixture. Add gud/ya sugar and stir them well..
- Then add soaked and dried fenugreek seeds and mango picces and mix throughly..
- 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..
- Heat remaining oil well in a sauce pan. Switch off the flame and let it cool down completely..
- Add them in a pickle jar. The oil has to float at least 2 inch as above the top..
- 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..
- 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..