It’s summer and its Pickle and mango season. Make your own mango pickle with this very easy recipe. Every region of India has its own version of making mango pickle (aam ka achar, or keri nu methiyu athanu). Different regions have a different version of its name. In Gujarat we say Keri nu Methiyu Athanu. My grandmother used to make amazing mango pickle and this is not exactly the same as my grandma’s recipe as I have modified it with Olive oil instead of peanut oil.
Learn how to make a healthier version of mango pickles at home instead of buying it from the supermarket.
Total Time: 35 minutes
Preparation Time: 20 minutes
Mixing Time: 10 to 15 minutes
Makes: 1.5kg
Ingredients:
- 1.4 kg Raw green Mango
- 400g Splited fenugreek (Methi Kuriya)
- 350g Resham Patti chili powder ( Red chili powder- very spicy)
- 50g Asafoetida (Hing)
- 100ml Caster oil
- 350ml Olive oil
- Kosher salt to taste ( I used 4 1/2 table spoon salt, but you can use as per your taste)
Instructions:
- Wash, and clean the glass jar or container a day or two before for the pickle. Let it dry completely. You can keep it under the sunlight for 1-2 hours. Just make sure that there is no moisture in it.
- Wash the raw mangoes really well and wipe them dry. Put them on a kitchen towel and let them dry out completely. Then cut them into 1 & 1/2 inch pieces. You don’t have to peel them but you should remove the seeds and keep them aside.
- Put all of the mango cubes into a big bowl.
- Then add all the ingredients one by one into the bowl, splited Fenugreek (Methi kuriya), Asafoetida (Hing), Resham Patti chili powder, Salt, Castor oil and Olive oil.
- Mix really well until the pieces are coated with the spice mixture.
- Transfer the pickle into a clean glass jar, add some more Oilve oil on top and close the lid.
NOTE: I am living in Dubai and here weather is very hot so I store my all kinds of pickles in the fridge.