Stuffed Mango Pickle Recipe - Gujarati Double Mango Pickle
A vegetarian Gujarati Recipes recipe with mango (raw) - medium sized, methi seeds (fenugreek seeds), red chilli powder. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
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
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 2
In a bowl, mix all the spices along with salt and keep it aside
salt - to taste (i used grams)(150) - 3
Take a pan, heat oil and add asafoetida
asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 4
Let it cool completely
- 5
Pour in 2 tablespoons of oil with the prepared pickle masala and give it a nice stir
tablespoons peanut oil(2)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 6
Prepare the mangoes by giving a vertical slit to remove the stone within and slit perpendicularly, keeping the base of the mango intact
mango (raw) - medium sized(10) - 7
Start stuffing all the mangoes with pickle masala by gently pressing the masala within to leave no air gap inside
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 8
Take care to keep the mangoes intact during the whole process of stuffing
mango (raw) - medium sized(10) - 9
Transfer thus filled raw mangoes in a glass jar, closing the lid tightly and keep without disturbing for 24 hours
mango (raw) - medium sized(10) - 10
After a day, heat 300 grams oil in a pan and cool it completely
- 11
Pour oil into the bottle such that the pickle masala stuffed mangoes are submerged
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 12
Relish Whole Stuffed Mango Pickle Recipe with a clean spoon every time, with hot khichdi or a hearty Gujarati thali for lunch
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon)
Rate this recipe
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Stuffed Mango Pickle Recipe - Gujarati Double Mango Pickle
A vegetarian Gujarati Recipes recipe with mango (raw) - medium sized, methi seeds (fenugreek seeds), red chilli powder. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
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
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 2
In a bowl, mix all the spices along with salt and keep it aside
salt - to taste (i used grams)(150) - 3
Take a pan, heat oil and add asafoetida
asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 4
Let it cool completely
- 5
Pour in 2 tablespoons of oil with the prepared pickle masala and give it a nice stir
tablespoons peanut oil(2)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 6
Prepare the mangoes by giving a vertical slit to remove the stone within and slit perpendicularly, keeping the base of the mango intact
mango (raw) - medium sized(10) - 7
Start stuffing all the mangoes with pickle masala by gently pressing the masala within to leave no air gap inside
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 8
Take care to keep the mangoes intact during the whole process of stuffing
mango (raw) - medium sized(10) - 9
Transfer thus filled raw mangoes in a glass jar, closing the lid tightly and keep without disturbing for 24 hours
mango (raw) - medium sized(10) - 10
After a day, heat 300 grams oil in a pan and cool it completely
- 11
Pour oil into the bottle such that the pickle masala stuffed mangoes are submerged
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon) - 12
Relish Whole Stuffed Mango Pickle Recipe with a clean spoon every time, with hot khichdi or a hearty Gujarati thali for lunch
mango (raw) - medium sized(10)asafoetida (hing) - (i used pickle asafoetida)(1 teaspoon)
Rate this recipe
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