Methia Mango Pickle (Variation 2)
This traditional Gujarati stuffed mango pickle features whole mangoes packed with a robust, aromatic spice blend of split fenugreek, mustard seeds, and garlic. The filling combines pungent spices with a savory dough-like masala that is stuffed directly into slit mangoes, creating a complex flavor profile that matures beautifully over time. Preserved in a mixture of strong vinegar and sesame oil, this pickle develops a tangy, spicy kick that perfectly complements Indian breads and rice dishes.
Ingredients
- 1 Man Raw Mangoes (Historical bulk unit. 1 Man is approximately 40 Seers (approx. 20 kg or 44 lbs). Use firm, sour mangoes suitable for pickling.)
- 4 Seers Split Fenugreek Seeds (Methi Kuria) (1 Seer is approximately 0.9 kg or 2 lbs.)
- 2 Seers Split Mustard Seeds (Rai Kuria) (Ensure they are pure and unadulterated.)
- 1 Seer Cumin Seeds
- 1 Seer Garlic
- 1/2 Seer Red Chili Powder (Use pure chili powder without additives.)
- 1/2 Seer Turmeric Powder
- 1 Payli Salt (Historical volume measure. Use enough salt to preserve the large quantity of mangoes (approx. 4-5 lbs).)
- 1 bottle Strong Vinegar (Approx. 750ml.)
- 1 bottle Sesame Oil (Sweet Oil) (Approx. 750ml. Originally 'sweet oil', which refers to edible oil, typically sesame in this context.)
Instructions
- 1Crush the cumin seeds coarsely. Peel the garlic cloves and crush them coarsely as well.
- 2In a large tinned vessel (kathrot) or mixing bowl, combine the split fenugreek, split mustard seeds, crushed cumin, crushed garlic, chili powder, turmeric, and salt. Rub and mix all the ingredients together thoroughly with your hands, similar to kneading dough, until well combined.
- 3Wash and dry the mangoes. Slit each mango (keeping it intact at the base), remove the seed (stone), and clean the inside. Stuff the prepared spice mixture firmly inside each mango.
- 4Place the stuffed mangoes upright in a ceramic jar or glass container. Place any remaining masala on top of the mangoes. Pour the vinegar and sesame oil over the contents. Cover the jar tightly with a lid and tie a cloth over it to seal.
- 5Allow the pickle to sit for 3 days. After 3 days, open the jar and rotate the mangoes, moving the ones from the top to the bottom and vice versa to ensure even marination. Continue to check the pickle every few days as it matures.