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Keri Methi Nu Athani


Keri Methi Nu Athani (Mango Fenugreek Pickle)

  • Duration: 30 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

The methi dana needs to be soaked in water overnight or it will remain bitter and spoil the taste of the pickle.

Trivia Tadka

Keri Methi nu Athanu (Mango Fenugreek Pickle) is a spicy mango pickle. It is easy to prepare and can be stored for a long time. It can be served with any dish like dal-rice, subzi-roti or even with a Gujarati thali.


  • Raw mango, grated (1 cup)
  • Fenugreek seeds (methi dana) (2 tbsp)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Salt (1 tsp)
  • Pickle masala (achar masala ) (2 tbsp)
  • Mustard oil (sarso ka tel) (2 cups)


  • Wash and peel mangoes and then, grate them.
  • Mix MTR Haldi/Turmeric Powder and salt into it and keep it overnight.
  • Soak methi dana separately in water overnight.
  • In the morning, drain the water from the mango mixture and keep the water aside.
  • Extract the methi dana out of the soaking water and add it to the water separated from the mango mixture.
  • Dry both the mango and methi dana concoctions over a few days till they become moisture-free but keep away from sunlight.
  • Heat 2 cups of oil in a kadhai for 3-4 mins and then, let it cool down.
  • Mix the dried mango, methi dana and achar masala in a mixing bowl.
  • Now, add the oil and mix the contents properly.
  • Keep it in an airtight, glass jar.
  • Store in a refrigerator to ensure that it lasts for a long time.

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