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1 kg - raw firm mangoes (preferably Ladvo inch), chopped in chunks
100 gms - red Chana (red gram)
200 gms - crushed mustard seeds
200 gms - fenugreek seeds
Salt as per taste (approx. 150 gms)
2tbsp - turmeric
1/4 cup - red chilli (as per taste)
2 cups - mustard oil
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.
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.
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