Stuffed Mango Pickle Recipe - Gujarati Dabla Keri Nu Athanu
The Stuffed Mango Pickle Recipe is a variation of raw mango pickle will surely leave you licking your fingers when accompanied with hot khichdi and kadhi.
Gujarati Dabla Keri Nu Athanu is the Whole Stuffed Mango Pickle Recipe which is made using raw mango variety with small stones inside. This recipe is picked from one of mom’s traditional Gujarati recipes. She is a pickle connoisseur in our family. This variation of raw mango pickle will surely leave you licking your fingers when accompanied with hot khichdi or just anything that needs pickle as an accompaniment.
If prepared and handled under hygienic conditions, the pickle lasts for more than a year.
Serve the Whole Stuffed Mango Pickle Recipe | Gujarati Dabla Kairi Nu Athanu with some Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) or even with some Lemon Rice Recipe (Elumichai Sadam/Chitranna)
Try more of our Mango pickle recipes before the Mango season ends!
- Work with clean and dry hands while preparing the pickle.
- Submergence of pickles in heated and cooled oil is necessary for its shelf life.
- Make sure the lid of the pickle container is closed tightly after every use.
- 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
How to make Stuffed Mango Pickle Recipe - Gujarati Dabla Keri Nu Athanu
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.