Also known as Methiya Keri, This Gujarati pickle is the most popular and everyone’s favourite also called as 'khattu athanu', the sourness of unripe mangoes mixed with groundnut oil, asafoetida, red chilli powder and salt blends so well, that finally what you get is a medium spiced Khatta achaar with hints of mellowed bitterness from the fenugreek seeds & mild pungency from the split mustard seeds.