By Akshara
May 20, 2026
Methiya Keri is a quintessential Gujarati summer pickle that perfectly balances the tartness of raw mangoes with the pungent aroma of fenugreek seeds and mustard. This is not a long-maturing pickle but rather one that can be enjoyed within a few days of preparation. The vibrant colours and spicy profile make it an essential accompaniment to everyday meals, particularly when paired with hot theplas or dal rice.
500g raw mango, cut into small cubes  3 tbsp split fenugreek seeds  2 tbsp yellow mustard seeds, coarsely ground  1/2 cup mustard oil  2 tbsp red chilli powder, 1 tsp turmeric, and 2 tbsp salt
Toss the raw mango cubes with the salt and turmeric in a bowl and let them sit for 30 minutes to release excess moisture.
Heat the mustard oil in a small pan until it starts to smoke, then remove it from the heat and allow it to cool completely.
Mix the split fenugreek seeds, ground mustard, and chilli powder with the cooled oil until you have a thick spice paste.
Pour the spice mixture over the mangoes, toss thoroughly to coat each piece, and store in a clean glass jar for 2 to 3 days to allow the flavours to mature before serving.