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Methia Nu Achar

Authenticparsicooking's picture
  Mangoes 20 Large (Hard-Seeded Variety)
  Fenugreek seeds 3⁄4 Kilogram, dry roasted and coarsely crushed
  Mustard seeds 2 Tablespoon, coarsely crushed
  Turmeric powder 3 Tablespoon
  Chili powder 300 Gram (Or Less To Taste)
  Asafoetida 2 Teaspoon
  Garlic pod 1 , ground without water or in vinegar
  Lime 1
  Sea salt/Rock salt 150 Gram
  Sesame seed oil 3⁄4 Liter
  Mustard oil 3⁄4 Liter

Wash, dry completely and cut mangoes through the seed into medium-sized pieces.
Rub with salt and keep aside for two hours.
Drain out water, mix with garlic and all spices except mustard seeds.
Leave for four hours.
Heat both oils in a large pan, with lime cut in half.
When hot, remove from fire.
Remove lime and cool oil.
Add mangoes and mustard seeds.
Allow to cool completely and store in glass jars.
This pickle will keep for one year.

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes
Cook Time: 
25 Minutes
Ready In: 
145 Minutes

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