Methia Keri

Recipe by
Total Time:
45-60 minutes
Serves:20
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy सूखी गोबी 65, Best Poondu or Garlic Kuzhambu, Easy Tangy Ajwain Gravy-Omam Puli Kuzhambu

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3

Ingredients

How to Make Methia Keri

  • Place mango chunks in a jar.
  • Put some salt and 1/2 of turmeric in it.
  • Shake the jar so the pieces are evenly coated.
  • Keep aside.
  • Shake jar in a pendulum motion every 7-8 hours, for 2 days.
  • On the second day, soak methi and chana separately, keep it overnight.
  • On third day, drain water from methi and chana.
  • Empty the mangoes into non-iron colander and allow the water to drain for 15-20 mins. Keep the drained water.
  • Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel.
  • Put methi and chana in the drained sour water from mangoes for 2 hours.
  • Drain methi and chana and dry them completely with the towel.
  • Mix all the ingredients except mango chunks.
  • Heat oil very well till smoky.
  • Let it cool in half the oil, add the mixed ingredients and then add mango chunks.
  • Mix it well, so all chunks are coated with the Masala.
  • Transfer to a clean jar and press down lightly.
  • Pour remaining oil on top, oil should cover the pickle.
  • Allow to marinate for 10 days before using. Take out in small quantities for use in a small glass jar.
  • The main jar should always have a layer of oil floating on top. Add more oil (after heating and then cooling it) if required.