Zingy Gujarat Mango Pickle

Mango Pickle – Gujarati khaatu Methiyu/Methia Athanu!!!

Mango Pickle – Gujarati khaatu Methiyu/Methia Athanu!!!

This is the pickle that i have grown up on!!! This goes perfectly well with my comfort foods of khichdi or daal chawal!! It is called Methiyu Athanu!! It just jazzes up any dull food and i love it for that :)We used to get 2 vacations every year – summer and Diwali. And every vacation i would go to my grandmom’s place and would return just a day before of school starting!! And at my grandmom’s place i was pampered silly!! My grandfather would take me to Zoo, gardens, museums, arts class and loads of other places!! He would hire a cycle for me for a day, everyday!! My grandmom used make all my favorite foods!! So most of the days there would be Bhindi, Kadhi, Keri no Ras and dhokla!! My mamas used to give me ride on their back and used buy toys and crackers for me!!! And in case my maasi (who we call Naani -coz she is younger of the sister and Naani means small in Gujarati) then i would get extra special treatment!! I told you, i was pampered silly πŸ˜‰

From summer vacations, I remember the freshly made mango pickles and chundo/murabbo!! My grandmom and the neighbouring aunties (maami as i used to call them) used to get together to make pickle for every family!! So under my grandmom’s carefully eye, there used be the Project Pickle in the society every summer πŸ™‚ I also remember torturing everybody withh my poor jokes and crazy riddles during those pickle making sessions!! What i don’t remember is how my grandmom used to make the pickle πŸ™

Finally when mom visited me last week, i decided to get the recipe of THE pickle…I made it in small quantity as it was the 1st time. You can increase the amount of ingredients if you wish!!! But before that have a look at it πŸ™‚

Zingy Gujarat Mango Pickle
Zingy Gujarat Mango Pickle

Ingredients:

1 Raw mango
1/2 cup methi dana (Fenugreek seeds)
1+ 1/2 teaspoon Red Chilli powder (you can increase/decrease if you want to – i find this optimum)
3 + 1/2 teaspoon Salt
3/4 cup Oil
1 pinch Hing (asofoetida)
1/4 teaspoon Turmeric powder

Method:

1) Grind the methi daana very coarsly in the mixer. Ensure that there are no whole seeds. Every seed should be broken.This broken methi daana is known as Methi na kuriya.
2) Now add salt, red chili poweder, hing and turmeric to the methi daana. Mix well.
3) Heat the oil in a kadai. Add the oil to the methi daana mixture. Mix well.
4) Let it cool down. Meanwhile proper wash, clean and pat dry the mango and cut it into small pieces (throw away the seed/ Gotlo/ Gutli).

Mango – About to get pickled!!

5) Now, mix the mango pieces with the prepared methi masala. Mix well.

Mango and masala mixed – all set to get pickled…

6) Keep this mixture in a glass bowl and cover. Mix it properly everyday for 3 days.
7) And on 4th day, your pickle is ready!!
8) If you want to store it for the year (which unlikely with this small amount, but still) then heat more oil and add it to the pickle. Mix well and store in a glass jar. If planning to finish off within few days, then don’t add extra oil.

You can enjoy this pickle with Muthiya, Khakhara, Rice, Khichdi, dhokla, bhakhari or anything that comes to your mind!! I even add a little masala of this pickle to My Daal!!

Notes:
1) This is a bit modified recipe. Original recipe says use 5 kg mango, 500 gms methi, 1 kg salt. But that was too much for me…So i reduced the salt amount. You can go ahead and make it as per this.

Hey Priya, if it’s ok, then can you used the mango wala pic for the Colour me green event?! If not then you can continue with the Karela pic πŸ™‚
Linking this toΒ Foodelicious Cook Like Mom Event

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43 Comments

  1. pani aa raha hai pickle dehke ke…I've never made pickle at home…it seem very easy and delicious…will try…

  2. Ahhhh!!! Any kin of mango pickle and of course this version of yours are my fav condiments. Never a day passes by without pickles for my rice. Love to try such a pickle recipe.

    1. You are welcome Sowmya πŸ™‚
      Sorry for the late reply, was busy since some days..

  3. Soo tempting and yummy Pankti.. Wish to have some right now πŸ™‚

    1. Have it Nilu, I m sure you'll love it πŸ™‚
      Sorry for the late reply, was busy since some days..

  4. Wow.. sure feels like a super tasty pickle. I too have fond memories of picles made my grandma. Every year she would spend two months making pickles for everyone in the family. Afterall, Andhra and hot spicy pickles go hand-in-hand. No wonder the place used to smell like pickles for one more month. LOL πŸ˜€ Now, amma makes those pickles in small quantities.. but I sure miss those huge Jaadi's of pickles landing from her every year.

    There is a very similar recipe of Mango pickle famous in my native. Its only slightly varied from yours and its called Avakkai. It used methi powder as well as mustard powder and tastes the best mixed with cooked white rice and a tsp of ghee! I definitely want to make it myself.. let me try it out this year and put up a post πŸ™‚

    WIll try your recipe too!

  5. Opps.. I just typed a long comment and it vanished
    πŸ™ Nevermind.. let me say it again.

    I too have fond memories of pickles being made by grandma. Every year she spent 1.5 months preparing pickles for everyone in the family. She would personally select the mangoes, and other ingredients herself and never trusted anyone else. Afterall, Andhra and hot spicy pickles go hand-in-hand. No wonder the house used to smell of pickles for a month after all this πŸ˜€ my uncle still says, he wouldnt go into kitchen while pickling is in process for there is chili powder in the air πŸ˜€

    Amma now makes pickles for us in small quantities.. but I definitely miss those huge Jaadi's of pickles that would reach us travelling 8hrs in Train. Not to mention the carrying effort taken by our uncles πŸ˜€

    There is a very similar pickle that is famous in my native called Avakkai. It used methi seeds as well as mustard powder and tastes like bliss to mix it with cooked white rice and a tsp of ghee!! I will try out that recipe this year and put up a post πŸ™‚

    Yours looks mouth watering too and I will try that as well πŸ™‚

  6. Opps.. I just typed a long comment and it vanished
    πŸ™ Nevermind.. let me say it again.

    I too have fond memories of pickles being made by grandma. Every year she spent 1.5 months preparing pickles for everyone in the family. She would personally select the mangoes, and other ingredients herself and never trusted anyone else. Afterall, Andhra and hot spicy pickles go hand-in-hand. No wonder the house used to smell of pickles for a month after all this πŸ˜€ my uncle still says, he wouldnt go into kitchen while pickling is in process for there is chili powder in the air πŸ˜€

    Amma now makes pickles for us in small quantities.. but I definitely miss those huge Jaadi's of pickles that would reach us travelling 8hrs in Train. Not to mention the carrying effort taken by our uncles πŸ˜€

    There is a very similar pickle that is famous in my native called Avakkai. It used methi seeds as well as mustard powder and tastes like bliss to mix it with cooked white rice and a tsp of ghee!! I will try out that recipe this year and put up a post πŸ™‚

    Yours looks mouth watering too and I will try that as well πŸ™‚

    PS – sorry for the long comment!! πŸ™‚

    1. Hey, 1st of all, let me tell you i loooooooove long comments πŸ™‚ So no need to say sorry πŸ™‚
      2ndly, Unlike wordpress, in blogger when comment moderation is on, you don't see your own comment till it is approved. So we think that our comment has disappeared, but actually it becomes visible after approval..Initially used to happen with me a lot…I might have left multiple comments on Chattywren and Smita's blogs like that πŸ™‚
      I loved reading about your pickle memories πŸ™‚ You you can make a post out of this??! would love to read about it…Ohhh i know all about that smell of pickle!!!
      Hey in this pickle also you can add mustard powder (or rather broken mustard seeds known as rai na kuriya)…

  7. Ahhh T2M, just in time I saw your post πŸ™‚ The round up is now posted with this mango pic. The pickle is different from what I'm used to at home – Bet it is yum though. You always tempt me with your recipes πŸ˜€

    1. Thanks Priya πŸ™‚ I wasn't sure whether i was on time…Thanks for taking pain of picking up this picture πŸ™‚

  8. I make fresh dry mango pickle everyday in summers using exactly same ingredients minus the oil and thts the reason fresh n dry πŸ™‚ and my family is so much in love with it that we nearly eat it like sabzi rather than achaar πŸ™‚

    1. Wow, no oil!! That sounds amazing..Would love to try that, can you plz share your recipe?!

  9. i make my athanu without oil too, with methia masalo? By any chance r u gujju? cause i am. thanks for stopping by at my space.


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