Gunda nu Athanu is a traditional Gujarati-style pickle made with gunda (lasoda), raw mango, and aromatic athanu masala. In this classic Gunda Keri pickle, the gunda is carefully deseeded and stuffed with flavorful pickle masala, combined with grated raw mango, and then fully immersed in oil to preserve it for a long time.
In this recipe, I have simplified the process by lightly steaming the gunda to soften them, which makes the preparation quicker and easier compared to the traditional method—without compromising on taste or texture. This instant-style method saves time while still delivering authentic flavors.
I’ve also shared the perfect ingredient ratios and a few helpful tips to ensure your Gunda Keri nu Athanu turns out perfect on the first try. When stored properly, it can last up to one year. It tastes delicious with roti, thepla, or as a side with any meal. Do give it a try!
Tips to Make Delicious Gunda keri nu athanu at Home:
- Use fresh and green gunda:
Use fresh, slightly larger-sized gunda for the pickle. I highly recommend boiling the gunda in salted water for about 5 minutes until they are around 80% cooked. This step helps make the pickle instantly. Also, make sure to remove the seeds, rub them with a little salt to reduce their stickiness, and dry them completely before using in the pickle. - Homemade Pickle Masala:
I make my own sweet pickle masala at home. It is made with rai na kuria and methi na kuria, where the proportion of methi na kuria is half that of rai na kuria. I also add a little fennel seeds (saunf) to enhance the flavor. Adding some oil to the masala helps improve its shelf life. Include turmeric powder and salt as well. Always add red chilli powder only after the oil has cooled completely. I also add some grated raw mango to the masala, which enhances its taste. - Storage Tips:
Store the instant Gunda Keri pickle in a cool, dry place to ensure a long shelf life. Avoid any moisture—always use a dry spoon when handling the pickle to prevent spoilage.
Related Recipe Collections
Recipe video
Gunda nu athanu recipe | gunda keri athanu | gunda keri pickle
Ingredients
For gunda keri nu athanu
- 500 grm gunda
- 250 grm raw mango - rajapuri keri
- 250 grm achar masala
- 250 grm or 1+1/4 cup oil
For achar masala
- ½ cup rai na kuria
- ¼ cup methi na kuria
- ¼ cup fennel seeds
- 1 tbsp hing
- 1 tsp turmeric powder
- 3 tbsp salt
- ¼ cup kashmiri red chilli powder
- Oil as required
Instructions
- Take 500 grams of gunda and 250 grams of raw mango. Wash them properly.
- Peel the raw mango and grate it using a large-hole grater.
- Add ½ tsp turmeric and 1 tsp salt to the grated mango. Mix well and let it rest for 30–40 minutes.
- Water will be released from the mango—remove this water and spread the grated mango to dry.
- Meanwhile, bring 3–4 cups of water to a boil. Add the gunda and boil for 3–4 minutes until they are about 80–90% cooked. Remove them from the boiling water and transfer them into the turmeric-salt water released from the mango. Let them sit for 30–40 minutes.
- After that, remove the gunda from the water, take out the seeds, and dry them properly.
- Heat 1¼ cups of oil and keep it aside.
- In a mixing bowl, add ½ cup rai na kuria, ¼ cup methi na kuria, ¼ cup coarsely crushed fennel seeds, and 1 tbsp hing. Add ¼ cup hot oil to this mixture, cover, and let it rest for 5 minutes.
- Then add 1 tsp turmeric powder and 3 tbsp salt. Mix well.
- Add ¼ cup Kashmiri red chilli powder and mix again. The masala is ready.
- Add the grated raw mango to the masala and mix well.
- Now stuff the prepared masala into the gunda. Some masala will remain.
- In a glass jar, spread a layer of masala at the bottom. Add a layer of stuffed gunda, then repeat layering with masala and gunda until the jar is filled.
- Finally, pour 1 cup of oil on top. Press the pickle slightly and cover the jar with a lid.
- Gunda Keri nu Athanu is ready. Serve it or store it in a glass jar—it stays good for up to 1 year in the refrigerator.
Notes
- The proportion of raw mango should be half that of gunda.
- Use Rajapuri raw mango for the athanu, as it is slightly sour.
- Grate the mango using a large-hole grater.
- Coat the grated mango with turmeric and salt to remove excess water and reduce its sourness.
- Boil the gunda on a high flame for 3–4 minutes. Do not overcook it.
- Let the masala cool down, then add red chilli powder to it.
- Dry the grated mango, then add it to the masala.
- Let the oil cool down before adding it to the pickle jar. Oil acts as a preservative in the athanu.