This Gujarati style chana methi sour and spicy pickle and easy to make. It is made with chana(black or white chickpea), dry methi seeds, and raw mango pieces perked up with a large assortment of spices and preserved with oil. Here I used the homemade Achar Masala, but one can use store-bought also. Glass jars are the best way to store these pickles, and shell life of this pickle is for years, even without refrigerator.
Gujarati chana methi keri pickle recipe | how to make chana methi athanu| Gujarati pickle
- 500 g or 1 raw mango
- 100 g or ½ cup black chana
- 50 g or ¼ cup methi dana
- 300 ml oil
For pickle masala
- 100 g or ½ cup split mustard seeds
- 50 g or ¼ cup split fenugreek seeds
- 50 g or ¼ cup fennel seeds
- 1 tbsp asafetida hing
- 2 tbsp oil
- 2 tsp turmeric powder
- 3 tbsp salt
- ½ cup red chili powder
- Wash the mangoes and peel the skin of the mangoes and then cut them into medium-sized pieces.
- Combine the mango pieces with salt and turmeric powder and leave aside overnight or 10 hours. Also soaked dry chana and methi dana with some water.
- After a day, mango pieces released some water and completely marinated. Even chana and methi is also puffed up very well.
- Then sieve water from mango pieces and dry them on muslin cloth for 4-5 hours or till it becomes completely dry.
- Then add chana and methi into turmeric-salt water for 5-6 hours.
- Then sieve water from chana and methi and dry them on muslin cloth for 2-3 hrs.
- For pickle masala, add coriander seeds, split mustard seeds, split fenugreek seed, fennel seeds, cloves, black pepper and asafetida in the center.
- Now heat oil and allow it to cool for some time. Then add into the masala and cover masala with another plate.
- Then add turmeric powder and mix well. When the mixture is completely cool down add salt and red chili powder. Mix well. Pickle masala is ready.
- In a large vessel, add dry chana, methi, raw mango pieces, and pickle masala. Mix well
- Cover the vessel with a plate and leave it for 7-8 hrs so pickle masala flavored with all chana, methi, and mango pieces.
- Finally, add chana methi keri pickle into sterilizing glass bottles and pour oil into a glass jar.
- After 5-6 days gunda keri pickle is ready to eat.
- Serve pickle with theplas, bhakris and khakras.
- Cut mango into medium-sized pieces
- Combine mango pieces with turmeric powder and salt so mango released its water.
- Soaked chana and methi into turmeric-salt water so it will absorb the flavor of the water.
- Fill pickle tightly into airtight sterilized glass bottle.
- Completely immerse the pickle in oil to preserve for a whole year.