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Wash the raw mangoes really well and wipe it dry.Turn off the stove and let the oil cool down completely. Take mustard oil in a saucepan and heat it on medium flame till it becomes smokey hot.If roasted till color change then it gives very pungent and bitter taste in the pickle, so be careful.

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We do not want the color change, we just want to make it moisture free to increase the shelf life.

Keep the rai kuria and methi kuria under sunlight for 1 hour or Dry roast very slightly on medium-low flame.

Just make sure that there is no moisture in it. Let it dry out completely, you can keep under the sunlight for 1-2 hours.

Wash, clean the glass jar or container a day or two before for pickle.

Substitute: Coarsely grind the methi dana - fenugreek seeds.

Split fenugreek seeds (methi kuria): easily available in Indian grocery stores.

Substitute: Coarsely grind the whole mustard seeds

Split mustard seeds (rai na kuria): easily available in Indian grocery stores.The bottle says ‘external use only’ (b’coz of the rules and regulations), but don’t worry that is edible and safe to eat. But you can get it from Indian grocery stores. Mustard oil (Sarson ka tel): In the USA, mustard oil is banned.If you're in the USA, you will get just one kind raw mangoes available year around and it is perfectly fine to use. Raw mangoes: If you are in India, special rajapuri mangoes are easily available during the season to make pickles.It also has very little pungency from mustard oil as well.It has slight pungency from split mustard seeds.It has a hint of mellowed bitterness from split fenugreek seeds.

It is medium spicy with a sour (khatta) taste, hence the name ‘khatu athanu’.

This Gujarati mango pickle is made with raw mango pieces, a good amount of methi kuria, rai kuria (split mustard seeds), red chili powder, salt, and mustard oil. Methia = split fenugreek seeds (methi kuria), keri=mangoes and athanu=pickle.