METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)
This year when I saw raw mangoes arrive in the market I decided to pickle them. Yo(my husband is very fond of pickles) and nowadays the pickles we buy in the market have a pungent flavor to them, no matter which brand you buy, eventually you wear off the brands as you start feeling this. So, I thought better make them at home. I was not sure whether I should make Avakkai(the south Indian style) mango pickle or the Gujarati style Mango pickle so I asked all my Facebook friends and somehow got tempted to make the Methi Rai Kuria Mango Pickle. I absolutely adore the Mango pickles that my Gujarati neighbor used to make in big porcelain pickle jars during the summer months back in India. Not only would the home made ones have a lot of Masala, but the mangoes would also be quite soft unlike the ones we buy from the shop.
I read on some websites that this pickle is made either with methi na kuria (crushed fenugreek seeds) or rai na kuria (split mustard seeds). I decided to add both because I like the masala more than the mango itself.
If I can make these at home anyone can make it…It’s incredibly easy to make. The main preparation is the ingredients, once everything is ready, it is only assembly.
Cut Mango Pieces – 1 ½ kilo / Approximately 10 teacups of cut raw mangoes.
Salt – 2 teacups
Broken Yellow Mustard ground coarsely – 1 cup
Methi (Whole) ground coarsely – ¼ cup
Kashmiri Chilly powder – 1 cup
Asafetida – 2 tbsp
Oil – 41/2 cups
Before you start the process of assembly you need to take the following precautions.
· Work in an open space with the windows open.
· Don’t sit under the ceiling fan lest the masala blows into your eyes and nose.
· Wear plastic disposable gloves, because some people have sensitive hands and they may find their hands burning with the chilly powder for a long time.
First wash the mangoes, wipe them and then cut them in big chunks, I made slightly smaller chunks. After you cut don’t wash them, just let them dry out on a newspaper in the sun for a while. Meanwhile make your other ingredients ready.
Lightly Roast the whole fenugreek seeds and when cool, crush them coarsely as shown in the picture.
Lightly Roast the Broken Yellow Mustard seeds, this is readily available in the market. No need to grind this, you can use it as it is.
Heat the oil lightly till it is warm (not up to the smoking point) and let it cool. This process is to remove the raw smell of the oil. This step maybe avoided in the readymade pickles available in the market hence the pickles start to give a pungent odor.
As you can see in the picture I kept all my ingredients ready.
I mixed the salt, red chilly powder, crushed fenugreek seeds, the roasted broken yellow mustard seeds and asafetida together in a big open plate, After which I added the cut mango chunks.
Ensure everything coats well.
Finally add in the Oil and give it a good mix.
You can mix using a spatula or your hand.
Once you feel everything is mixed well, slowly, gently take spoonfuls and drop into a sterilized porcelain or glass jar/bottle. Every day keep the jar in the sun for 2-3 hours.
The pickling process starts as the Mangoes start to marinate in the masala.
Every day in the morning open the jar and with a long dry spoon, give it a good stir.
In about 10-15 days the pickle is ready for you’ll to eat.
I have not used any preservative. The oil and salt are natural preservatives and will help preserve the pickle.
This pickle can be stored for a year but you have to be careful not to use a wet spoon while you scoop out small portions for your immediate everyday servings.
Store this in a cool dry place. Enjoy this lovely condiment with your food.
· Preferably use Kashmiri chilly powder as it imparts a lovely red color to the pickle.
· This pickle can also be made with ½ cup rai na kuria (split mustard seeds) only.
· This pickle can also be made with ½ cup methi na kuria (crushed fenugreek seeds) only.
· If you wish, you can use drained baby mangoes in brine, in which case, you should reduce the quantity of salt in this recipe.