Zesty Gujarati Stuffed Mango Pickle (Dabla Keri Nu Athanu)

Stuffed Mango Pickle Recipe (Gujarati Dabla Keri Nu Athanu)

Experience the vibrant flavors of Gujarat with this Stuffed Mango Pickle Recipe, known as Gujarati Dabla Keri Nu Athanu. This traditional delicacy is not only a delightful side dish but also adds a burst of tanginess and spice to your meals. The preparation of this pickle involves stuffing raw mangoes with a fragrant mix of spices, making it an excellent companion for khichdi or a full-fledged Gujarati thali. Perfect for those who appreciate the art of pickling, this recipe yields a delectable mango pickle that can be enjoyed for months.

Ingredients

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes

Servings

• Servings: 4

Cuisine

• Cuisine: Gujarati
• Course: Side Dish
• Diet: Vegetarian

Instructions

1. Prepare the Mangoes: Begin by gathering all the ingredients and thoroughly washing the raw mangoes. Pat them dry using a clean kitchen towel, ensuring no moisture remains, as this can affect the pickling process.

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2. Make the Spice Mixture: In a mixing bowl, combine the methi seeds, red chilli powder, and salt. Ensure that the spices are mixed evenly and set this mixture aside.

3. Temper the Oil: Heat 2 tablespoons of peanut oil in a pan over medium heat. Once hot, add the asafoetida and allow it to sizzle for a few seconds. Remove the pan from the heat and let the oil cool completely.

4. Mix the Oil with Spices: Once the oil has cooled, pour it into the bowl containing the spice mixture. Stir thoroughly to create a smooth paste that will serve as the stuffing for the mangoes.

5. Stuff the Mangoes: Carefully prepare the mangoes by making a vertical slit along the length of each mango. Remove the stone within, being cautious not to cut through the base of the mango. After creating the slit, make a perpendicular cut to facilitate easier stuffing.

6. Fill the Mangoes: Take the prepared spice mixture and start stuffing it into each mango. Gently press the mixture inside to eliminate any air pockets, ensuring the mangoes remain intact throughout the process.

7. Store the Stuffed Mangoes: Once all the mangoes are stuffed, transfer them to a clean glass jar. Close the lid tightly and leave the jar undisturbed at room temperature for 24 hours. This allows the spices to infuse into the mangoes.

8. Preserve the Pickle: After a day, heat 300 grams of peanut oil in a pan until it reaches a high temperature, then let it cool completely. Pour the cooled oil into the jar, ensuring that the stuffed mangoes are fully submerged. This oil acts as a preservative, extending the shelf life of your pickle.

9. Enjoy: Relish your Whole Stuffed Mango Pickle with a clean spoon, serving it alongside hot khichdi or as part of a hearty Gujarati thali for lunch. This pickle not only elevates your meals but also embodies the warmth and flavor of Gujarati cuisine.

Nutritional Information (per serving)

Notes

• Storage: Store the pickle in a cool, dark place to maintain its flavor and shelf life. Once opened, refrigerate and consume within a few months for the best taste.
• Serving Suggestions: This pickle pairs beautifully with rice, roti, or can even be enjoyed as a zesty spread on sandwiches and wraps.

With this traditional Gujarati Dabla Keri Nu Athanu, you’re not just making a pickle; you’re creating a taste of home, a burst of flavor that complements many dishes, and a cherished part of Gujarati culinary heritage. Enjoy the delightful journey of pickling and the burst of flavors this recipe brings to your table!