Name: Keri Gunda Nu Athanu recipe by Dr.Kamal Thakkar at BetterButter
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Raw mangoes - 500 gm +100 gm; Gunda - 500 gm; Split methi seeds - 100 gm; Split mustard seeds - 250 gm; Red chilli powder (Kashmiri) -100 gm; Salt - 100 gm; Turmeric - 11/2 tbsp; Asafoetida - 1 tbsp; oil - As required

Ingredients Serving: 10

Raw mangoes - 500 gm +100 gm
Gunda - 500 gm
Split methi seeds - 100 gm
Split mustard seeds - 250 gm
Red chilli powder (Kashmiri) -100 gm
Salt - 100 gm
Turmeric - 11/2 tbsp
Asafoetida - 1 tbsp
oil - As required

Instructions

Wash and wipe mangoes. Cut into medium bite sized pieces.
Add and mix salt and turmeric properly. Cover and keep for 5 hours.
Then drain and dry mango pieces on a newspaper or kitchen towel till they become dry.
Take gunda and with pointed fork or knife remove seeds from all gundas.Use salt so that gum doesn't stick to fingers.
Prepare sambhar masala for stuffing the gundas. Mix mustard and fenugreek seeds.
Heat oil till it reaches smoking point. Add asafotida and turn off the gas.
Let the oil cool a little and add to the split seeds. Now add turmeric, chilli powder and salt.
Also add 100 gm of grated raw mango in this masala. Fill all gundas with this.
Now take a glass jar. Put a thin layer of sambhar masala at bottom.
Take some mango pieces and add sambhar masala.Mix and put a layer of this mango mix in the jar. Now take some stuffed gundas and put a layer over these mango pieces. Similarly keep adding layers of mangoes and gunda.
On top add some more masala. Pour heated and cooled oil in the jar so that the pickle is covered with it. Close lid tight .You can keep this pickle outside throughout the year.