First of all wash gunda and dry them out with a cotton cloth. Now put them on a newspaper and using something heavy remove the seeds. Use a knife dipped in salt and then take out the seeds so that it comes out easily because gunda has a sticky liquid which makes it difficult. Wash and dry mangoes with a kitchen cloth. Peel the mangoes and grate it.

Now add split mustard and pickle spice to the grated mango. Mix it well to prepare the stuffing.

Now stuff gunda with the prepared mango stuffing. Keep it covered for 6 - 8 hours. Now add one cup of oil in it. (Heat oil until it reaches smoking point, then let it cool down completely. Then only it is supposed to be used for the pickle.)

Now transfer the pickle to a glass jar or a ceramic jar and pour enough oil to cover the pickle. This pickle can be kept at room temperature for a few months but it can be kept in the refrigerator for a longer time. The color, taste and the texture of gunda remain same if stored in the refrigerator.