Tuesday, June 14, 2016

methiya athanu or keri methi nu athanu | the Gujrati fenugreek and raw mango pickle

methi (fenugreek) seeds

I love methi (fenugreek) in almost every form and have grown many varieties of methi in my garden. While the methi greens make delicious methi parathas and alu methi ki subzi apart from many more winter favourites, it is the methi seeds that come to rescue in summers.

The methi ki launji is a very popular UP (Marwadi to be precise) dish that is served like a relish. I was really glad to have discovered a methi and raw mango pickle a few years ago when a client of mine asked me one day if she can eat methi nu athanu while on her diet regime. When I asked about it she told me details and promised me to share the recipe, thankfully she used to write a food blog too back then.

Of course she was allowed to eat this pickle and even I found myself hooked to this unusual pickle very soon. I have been meaning to share the recipe of Mehtiya athanu since then but I make very small batches of pickle and this one gets over really fast somehow.

keri methi nu athanu pickle

You would know how it gets over so fast when you make this methi seeds and raw mango pickle too. I have been eating it even with idlis and plain rotis and dal chawal, practically everything I mean.

Methi keri nu athanu is actually a genius recipe from Gujrat that neutralizes the bitterness of methi seeds with the tartness of raw mangoes and the methi seeds swell up with the juices exuded by the mangoes, beautifully complementing each other.

This recipe is adapted from a client of mine as I mentioned. You can see the original recipe here.


200 gm firm raw mangoes
200 gm methi (fenugreek) seeds
5-10 gm (1-2 tsp) red chilli powder according to taste
25 -30 gm salt (scant 2 tbsp)
5 gm or 1 heaped tsp turmeric powder
a generous pinch of hing (asafoetida)
3/4 cup mustard oil and a little more if required


Grind the methi seeds coarsely.

Chop the green mangoes in small bits with skin, discarding the stone.

Mix the coarse methi powder with chilli, turmeric and salt. 

Heat the mustard oil with hing and pour it over the spice mix. Let it cool.

Mix the chopped raw mangoes with the oil and spice mix, stir to mix and bottle. The pickle is ready after 2 days and it keeps well for the whole year.

Just take care to keep it lightly covered with a layer of mustard oil, pouring a little more over the top if required.

keri methi nu athanu pickle

Do let me know whenever you make this methi keri nu athanu. I suggest you make just with 2 raw mangoes just like I did and start enjoying it asap. Making a larger batch can take time so make sure the quick small batch keeps you company.

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