Stuffed Mango Pickle (Gujarati Dabla Keri Nu Athanu)
Cuisine: Gujarati
Course: Side Dish
Diet: Vegetarian
Description:
Gujarati Dabla Keri Nu Athanu, or Whole Stuffed Mango Pickle, is a traditional recipe passed down from my mom, a pickle connoisseur in our family. This tangy and spicy pickle is made with raw mangoes of a small seed variety, which enhances its flavor and texture. Perfectly paired with hot khichdi or any meal that could use an extra zing, this pickle is sure to leave you licking your fingers!
Ingredients:
- 10 Raw Mangoes (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
Prep Time: 5 minutes
Cook Time: 30 minutes
Instructions:
- Begin by washing and thoroughly drying the mangoes.
- In a bowl, mix the methi seeds, red chili powder, salt, and other spices. Set aside.
- In a pan, heat the peanut oil and add asafoetida. Let the oil cool completely.
- Once cooled, pour 2 tablespoons of this oil into the prepared spice mixture and stir well to combine.
- To prepare the mangoes, make a vertical slit on each mango to remove the stone inside. Then, make a perpendicular slit while keeping the base intact.
- Stuff each mango with the prepared pickle masala, pressing gently to eliminate any air gaps. Handle the mangoes carefully to maintain their shape during the stuffing process.
- Transfer the stuffed mangoes to a clean glass jar, sealing the lid tightly. Let the jar sit undisturbed for 24 hours.
- After a day, heat 300 grams of peanut oil in a pan, then let it cool completely. Pour the cooled oil into the jar, ensuring that the stuffed mangoes are completely submerged in oil.
- Relish your delicious Whole Stuffed Mango Pickle with hot khichdi or a traditional Gujarati thali. Always use a clean spoon when serving.
Enjoy the tangy, spicy goodness of this traditional Gujarati pickle with every meal!
