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(615)Aakhi methi nu Athanu

Fenugreek seeds pickle

Ingredients

  • 1 ½ kg Raw mango
  • 3 tbsp Salt.
  • 1 tbsp. Turmeric powder.
  • 250 gms. Fenugreek seeds (Methi).
  • 1½ kg. Pickle masala (Athana no Sambhar)
  • 750 ml. White Sesame seeds (Til) oil.
  • 250 ml. Mustard oil.

Method

  1. Buy good quality of raw mangoes.( Ladvo variety of mango is best for making pickles)
  2. Wash and wipe all the mangoes.
  3. Out of 1 ½ kg, peel and grate ½ kg Mangoes and keep aside.
  4. Remaining 1 kg, cut them into small chunks and keep aside.
  5. Mix 1 spoon salt and turmeric powder in the grated mangoes and keep aside for 3 hours .
  6. Mix 2 spoons of salt and turmeric powder in the mango chunks and keep aside for 3 hours.
  7. Wash Fenugreek seeds and soak for 3 hours.
  8. After 3 hours strain the chunks and keep aside. Also squeeze grated mango with your hand and keep aside.
  9. Strain Fenugreek seeds and keep aside.
  10. The strained water of the mango chunks and grated mango is now called Khatu Pani. Add soaked Fenugreek seeds in Khatu pani and keep aside for 1 hour.
  11. After an hour strain  Fenugreek seeds and spread over the kitchen towel for 10 minutes. In the same way spread the mango chunks over the kitchen towel for 10 minutes. This step is mandatory so that the fungus doesn’t grow and spoil the pickle.
  12. In a big mixing bowl add pickle masala and mix squeezed grated mango. Mix well.
  13. Now add to this mango chunks , Fenugreek seeds and Mustard oil. Mix well. Aakhi Methi nu Athanu is ready.
  14. Store in a glass jar. Fill the pickle tightly in the jar and pour Sesame seeds oil from the side of the jar up till 1 inch above the level of the pickle.
  15. When you take out the small portion of the pickle with the help of the draining spoon to serve,  immediately after that spread  the pickle, press the pickle tightly in the jar and maintain the oil level. So that your pickle never gets spoiled.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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