Wash the mangoes and peel the skin of the mangoes and then cut them into medium-sized pieces.
Combine the mango pieces with salt and turmeric powder and leave aside overnight or for 10 hours. Also soaked dry chana and methi dana with some water.
After a day, mango pieces released some water and completely marinated. Even chana and methi also puff up very well.
Then sieve water from mango pieces and dry them on muslin cloth for 4-5 hours or till they become completely dry.
Then add chana and methi into turmeric-salt water for 5-6 hours.
Then sieve water from chana and methi and dry them on muslin cloth for 2-3 hrs.
For pickle masala, add coriander seeds, split mustard seeds, split fenugreek seed, fennel seeds, cloves, black pepper and asafetida in the center.
Now heat oil and allow it to cool for some time. Then add to the masala and cover masala with another plate.
Then add turmeric powder and mix well. When the mixture is completely cooled down add salt and red chilli powder. Mix well. Pickle masala is ready.
In a large vessel, add dry chana, methi, raw mango pieces and pickle masala. Mix well
Cover the vessel with a plate and leave it for 7-8 hrs so pickle masala flavored with all chana, methi and mango pieces.
Finally, add chana methi keri pickle into sterilized glass bottle and pour oil into glass jar.
After 5-6 days gunda keri pickle is ready to eat.
Serve pickle with theplas, bhakris and khakras.
