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.