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.
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