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
| Ingredient | Quantity |
|---|---|
| Raw Mango (medium-sized) | 10 |
| Methi Seeds (Fenugreek Seeds) | 150 grams |
| Red Chilli Powder | 150 grams |
| Salt | To taste (approximately 150 grams) |
| Peanut Oil | 2 tablespoons (for tempering) |
| Asafoetida (Hing) | 1 teaspoon (pickle-grade) |
| Peanut Oil | 300 grams (for preservation) |
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 600mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Sugars | 3g |
| Protein | 4g |
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!