Methia Keri

Submited by jamila from Lahore


• 1 kg raw firm mangoes (preferably "Ladvo"), chopped in chunks
• 100 gms red channa (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


1. Place mango chunks in a jar
2. Put some salt and 1/2 of turmeric in it
3. Shake the jar so the pieces are evenly coated
4. Shake jar in a pendulum motion every7-8 hours, for 2 days
5. On the second day, soak methi and channa separately, keep it overnight
6. On third day, drain water from methi and channa
7. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes, keep the drain water
8. Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel
9. Put methi and channa in the drained sour water from mangoes for 2 hours
10. Drain methi and chana and dry them completely with the towel
11. Mix all the ingredients except mango chunks
12. Heat oil very well till smoky
13. Let it cool
14. In half the oil, add the mixed ingredients and then add mango chunks
15. Mix it well, so all chunks are coated with the masala
16. Transfer to a clean jar and press down lightly
17. Pour remaining oil on top, oil should cover the pickle
18. Allow to marinate for 10 days before using
19. Take out in small quantities for use in a small glass jar.
20. The main jar should always have a layer of oil floating on top. Add more oil (after heating and then cooling it) if required.


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Methia Keri

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