****

Methia Keri, also known as Methia Keri Nu Athanu, is a beloved Gujarati raw mango pickle celebrated for its bold, tangy, and slightly bitter-savory flavor. The name “Methia” comes from the generous use of split fenugreek seeds (methi na kuria), which give this pickle its distinctive taste. Combined with split mustard seeds, aromatic spices, and mustard oil, it creates a perfect accompaniment to everyday Indian meals like rotis, dal-rice, or even plain yogurt rice.

This no-cook pickle (with minimal heating for the oil) is easy to prepare at home once you master the essential drying steps to ensure longevity and safety.

### Key Tips for Perfect Methia Keri
– Choose firm, sour raw mangoes (kacchi keri). Ripe or soft mangoes will not work well.
– Absolute dryness is crucial—mangoes, utensils, jar, and hands must be completely moisture-free to prevent spoilage.
– Traditional mustard oil provides the authentic flavor and acts as a natural preservative.
– Allow the pickle to mature for at least 7–10 days for the best taste as the mango softens and flavors meld.
– Properly stored, it can last 6–8 months at room temperature in a cool, dark place.

### Ingredients (Small Batch – Makes about 2–3 cups / 500g)
**For the mangoes:**
– 300–400g (2–3 medium) firm raw mangoes, cut into 1-inch cubes with skin (seeds removed)
– 2–3 tbsp sea salt or rock salt
– ¼ tsp turmeric powder

**For the masala:**
– ¼ cup split fenugreek seeds (methi na kuria)
– ¼ cup split mustard seeds (rai na kuria)
– ⅓–½ cup red chili powder (adjust to taste; mix Kashmiri for better color)
– ⅓ cup salt (total salt including mango step should be around ½ cup)
– 1 tsp turmeric powder
– 1½ tsp asafoetida (hing)
– ¾ cup mustard oil (plus extra if needed)

### Step-by-Step Method

1. **Prepare the jar**: Thoroughly wash a glass jar and dry it completely in sunlight for 1–2 days. Any trace of moisture can spoil the pickle.

2. **Prepare the mangoes**: Wash the raw mangoes and wipe them completely dry. Cut into 1-inch cubes. Mix the cubes with salt and turmeric. Let them sit for 1 hour (or overnight). The mangoes will release water. Firmly squeeze out the excess liquid by hand, then spread the cubes on a clean muslin cloth in sunlight or under a fan for 1–2 hours until fully dry.

3. **Prepare the spices**: Lightly dry the split fenugreek and mustard seeds in sunlight or by brief low-heat roasting (avoid browning to prevent extra bitterness). In a large dry bowl, mix the methi kuria, rai kuria, red chili powder, salt, turmeric, and asafoetida.

4. **Temper the oil**: Heat the mustard oil until it begins to smoke, then allow it to cool completely. This step mellows its strong pungency.

5. **Mix the pickle**: Add the dried mango cubes to the masala mixture and toss thoroughly to coat every piece. Pour in the cooled mustard oil and mix well. The mixture should appear moist and evenly coated.

6. **Bottle the pickle**: Transfer everything into the sterilized jar, pressing down firmly. The oil should float on top—if not, add more cooled mustard oil to cover the pickle by about 1 inch. Seal the jar tightly.

7. **Maturation**: Keep the jar at room temperature for the first 2 days, then move to the refrigerator. Stir every 2–3 days using a clean, dry spoon. The pickle is ready to eat in 7–10 days, though many prefer waiting longer for deeper flavor.

### Serving and Storage
Serve Methia Keri as a spicy, tangy side dish with Indian meals. The layer of oil on top helps preserve it—always top up with heated and cooled mustard oil if the level drops.

Use only a clean, dry spoon every time. In humid climates, refrigeration after opening is recommended for longer shelf life.

This traditional Gujarati Methia Keri pickle captures the essence of homemade Indian flavors—tangy, spicy, and addictive. Once you try it, you’ll find yourself reaching for a spoonful with every meal. Adjust the chili powder and salt in your next batch according to your taste preference. Happy pickling!