Methia Keri

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

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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.
  • 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.