Gunda ne Keri jo Athanu - Mango and Gunda Pickle

Masala
Ingredients
1 cup split/hulled mustard seeds
1/2 cup coarsely ground coriander
1/2 cup coarsely ground fenugreek
1 teaspoon fennel seeds
2 sticks cinamon
4 whole cloves
3 cardomom pods
8 whole black pepper
1 and 1/2 cups oil
1 cup ground red chilies
2 teaspns tumeric powder

Method
Place the whole spices in a pan.
Heat the oil in another pan
Add the oil to the spices

Add chillies and tumeric to the masala
mix











cool and use (enough for 3 preps of pickle)







Pickle
Ingredients

1 1b gunda
1 1b green mangos
Juice of 5 lemons
1/2 cup salt

Method
1. Wash and dry the mangoes and gunda
2. Mix the lemon juice and salt in a bowl
3. cut the mangoes into small pieces keep aside
4. split the gunda, remove the seed, and place in the lemon juice
Add the mangoes and mix well
leave overnight at room temperature

















The next day, discard the lemon juice and spread the mangoes and gunda on a dry tea towel, leave to dry for one day

Take a clean jar, place 1/2 cup of oil in the jar
Stuff the gunda with 1/2 tspn of masala and place in the jar
Place the mangoes in between the gunda
This pickle will be ready to eat in 1 months time
We store it in the fridge, but a cool place should be fine.