Ingredients

• 10 Mango (Raw) , medium sized, (small seed variety)

• 150 grams Methi Seeds (Fenugreek Seeds)

• 150 grams Red chilli powder

• Salt , to taste (I used 150 grams)

• 2 tablespoons Peanut oil

• 1 teaspoon Asafoetida (hing) , (I used pickle asafoetida)

• 300 grams Peanut oil

 

Cooking Directions

• To prepare this easy and long staying Gujarati Dabla Keri Nu Athanu/ Whole Stuffed Mango Pickle Recipe, get all the ingredients handy and wash the mango and pat them dry completely.

• In a bowl, mix all the spices along with salt and keep it aside.

• Take a pan, heat oil and add asafoetida. Let it cool completely.

• Pour in 2 tablespoons of oil with the prepared pickle masala and give it a nice stir.

• Prepare the mangoes by giving a vertical slit to remove the stone within and slit perpendicularly, keeping the base of the mango intact.

• Start stuffing all the mangoes with pickle masala by gently pressing the masala within to leave no air gap inside. Take care to keep the mangoes intact during the whole process of stuffing.

• Transfer thus filled raw mangoes in a glass jar, closing the lid tightly and keep without disturbing for 24 hours.

• After a day, heat 300 grams oil in a pan and cool it completely. Pour oil into the bottle such that the pickle masala stuffed mangoes are submerged.