HomeMaid Methia Mango Pickle

Homemade methia mango pickle, a beloved delicacy in Fiji, especially among the Indo-Fijian community, is a spicy, tangy, and flavorful condiment that adds a delicious kick to any meal

• Raw Mangoes: Green or semi-ripe mangoes (often the "Fiji Aam" variety) are preferred for their tartness and firm texture, ideal for pickling. They are cut into desired pieces, usually cubes or slices.
• Mustard Oil: This is a crucial ingredient, providing a distinctive pungent flavor and acting as a preservative.
• Fenugreek Seeds (Methi Dana): Whole and split (methi kuria) fenugreek seeds are central to the pickle's flavor and give it its name "Methia".
• Mustard Seeds (Rai Kuria): Split mustard seeds contribute to the spicy, pungent notes.
• Red Chili Powder: Adds heat and vibrant color to the pickle.
• Salt: Essential for drawing out moisture from the mangoes and for preservation.
• Turmeric Powder: Adds color and has preservative properties.
• Asafoetida (Hing): Enhances the overall flavor profile.
• Other Optional Spices: Fennel seeds, black peppercorns, and roasted salt are sometimes added for additional flavor complexities.
• Vegetable/Castor Oil: May be added to fill the jar and cover the mango pieces completely, ensuring proper preservation