Fenugreek Mango Pickle (Method 3)

Name: Fenugreek Mango Pickle (Method 3)
Ingredients: 50 count Raw mangoes (small to medium size) (Select firm, green mangoes suitable for pickling.); 1 pound Split mustard seeds (Rai na kuria) (Originally '1 Sher'. Use clean, unadulterated split seeds.); 4 ounces Split fenugreek seeds (Methi na kuria) (Originally '0.25 Sher'.); 4 ounces Chili powder (Originally '0.25 Sher'. Use pure chili powder without additives.); 4 ounces Turmeric powder (Originally '0.25 Sher'.); 1 1/4 pounds Salt (Originally '1.25 Sher'. Divided use.); 1.2 ounces Asafoetida (Hing) (Originally '3 Tolas' (approx 35g). Use powder.); 1 1/2 cups Sesame oil (For tempering the spices. Originally '3/4 pint'.); 4 cups Sesame oil (for submerging) (Quantity estimated. Enough to submerge the mangoes by 4 fingers.)

This traditional Gujarati Methia Achar transforms raw mangoes into a robust, spicy pickle dominated by the earthy bitterness of fenugreek and the pungency of mustard seeds. The mangoes are stuffed with a fragrant masala tempered with sizzling oil and asafoetida, creating a complex flavor profile that matures beautifully over time. Preserved in sesame oil, this pickle is a staple condiment that adds a savory kick to any Indian meal.

Ingredients

50 count Raw mangoes (small to medium size) (Select firm, green mangoes suitable for pickling.)
1 pound Split mustard seeds (Rai na kuria) (Originally '1 Sher'. Use clean, unadulterated split seeds.)
4 ounces Split fenugreek seeds (Methi na kuria) (Originally '0.25 Sher'.)
4 ounces Chili powder (Originally '0.25 Sher'. Use pure chili powder without additives.)
4 ounces Turmeric powder (Originally '0.25 Sher'.)
1 1/4 pounds Salt (Originally '1.25 Sher'. Divided use.)
1.2 ounces Asafoetida (Hing) (Originally '3 Tolas' (approx 35g). Use powder.)
1 1/2 cups Sesame oil (For tempering the spices. Originally '3/4 pint'.)
4 cups Sesame oil (for submerging) (Quantity estimated. Enough to submerge the mangoes by 4 fingers.)

Instructions

1Wash the mangoes thoroughly. Slit them lengthwise (keeping them joined at the base if stuffing, or as preferred), remove the seed (stone), and dry them completely with a clean cloth to ensure no moisture remains.
2Mix the turmeric powder with 1 pound of the salt (reserve the remaining 1/4 pound of salt for later). Take half of this turmeric-salt mixture and spread it at the bottom of a large, sterilized ceramic or glass jar.
3Take the other half of the turmeric-salt mixture and combine it with the split mustard seeds, split fenugreek seeds, and chili powder in a large heat-proof platter or bowl. Pile the mixture into a mound and make a well (depression) in the center. Place the asafoetida (hing) into this well.
4Heat 1 1/2 cups of sesame oil until smoking hot. Carefully pour the hot oil into the well over the asafoetida. Immediately cover the bowl with another platter or lid to trap the aroma. Let it sit for 15 minutes. After 15 minutes, uncover and mix everything thoroughly by hand (ensure it is cool enough to touch).
5Dip each prepared mango briefly into a little fresh sesame oil, then stuff the cavity with the prepared masala mixture. Arrange the stuffed mangoes tightly in the jar (on top of the salt layer). Sprinkle the remaining 1/4 pound of salt over the top. Cover the jar with a lid and tie a cloth over it.
6The next day, open the jar and pour in enough sesame oil to completely submerge the mangoes, ensuring the oil level is about 4 fingers (approx 3 inches) above the mangoes. Close tightly and allow to mature for several weeks before consuming.