Ingredients

• 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.
• 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.