Sunday, July 31, 2011

Methiya Keri Olive Oil Pickle | Intant Raw Mango Fenugreek Flavored Pickle

Know What You Eat: A delicious spicy highly addictive relish to use with any kind of paratha, roti, rice, Quinoa Instant Raw Mango Pickle - made in a jiffy and can be used for about a month. Pickle masala |  mixture is readily available in the market too, but I prefer to use homemade. I pre make this mixture using olive oil and keep it for a year long using the same mixture to make instant pickle out of Jalapeno peppers, Green peppers, Granny smith apples, carrots, & cranberries..and enjoy year round.

methiya keri,mango pickle

methiya keri ingredients

Recipe: Instant Methiya Keri Olive Oil Pickle | 
            Instant Raw Mango Fenugreek Flavored Pickle 

  • 1lb (approx.500 gms) Raw firm mangoes, chopped 3/4 mango in chunks,shred the rest
  • Salt as per taste + more for preservation
  • 1 tsp Asafoetida (Hing)
  • 3 Tbsp Red chili powder (as per taste)
  • 3 Tbsp Crushed mustard seeds, coarsely crushed
  • 3 Tbsp Fenugreek seeds, coarsely crushed
  • 1 C Olive | Sesame oil
  • 1/4 tsp Citric Acid (preservative)

  • Chop Mangoes. Keep aside.
  • In another bowl mix mustard seeds + fenugreek seeds, red chilli powder, salt, & asafoetida.
  • Heat oil very well till smoky. Let it cool and pour over this mixture.
  • Add mangoes to this mixture so all chunks are coated with the masala once it cools down, Combine it well. Check for salt, I usually add more salt than my taste limits as its the best preservative (more than a tablespoon)
  • Add citric acid, mix it well.
  • Transfer to a clean jar and press down lightly.
  • Allow it to marinate about 1 day.
  • Take out in small quantities for use in a small glass jar.
  • Since this is the fastest way to mango pickle, it stays good in refrigerator more than 3-4 weeks.

Note: I use the same method to make instant pickle out of green bell pepper, Grannysmith apple, cranberry & carrots.


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