Gunda Keri nu athanu😋

Name: Gunda Keri nu athanu😋
Total time: 1500 s
Yield: 4+serves
Cuisine: Indian
Ingredients: 125 grams Gunda; 1-2 medium tangy Keri(Raw Mango); 3 tbsp yellow mustard seeds; 3 tbsp red chilli powder spicy +Kashmiri; 4 big ladder Lukewarm oil; As Per Taste Salt; 1 tsp Coriander seeds and Methi seeds optional

Anoli Vinchhi @cook_25690120

Basically From India,Recently in UK😊

#WMJ3
#Gujaratipickle
One of our traditional Gujarati Spicy - tangy-Savory pickle loved by all of us and learnt from my Mom and this pickle we use to consume over the year😍

Anoli Vinchhi @cook_25690120

Basically From India,Recently in UK😊

#WMJ3
#Gujaratipickle
One of our traditional Gujarati Spicy - tangy-Savory pickle loved by all of us and learnt from my Mom and this pickle we use to consume over the year😍

Saved

Ingredients

25minutes

4+serves

125 gramsGunda
1-2medium tangy Keri(Raw Mango)
3 tbspyellow mustard seeds
3 tbspred chilli powder spicy +Kashmiri
4big ladder Lukewarm oil
As Per Taste Salt
1 tspCoriander seeds and Methi seeds optional

Saved

Steps

25minutes

1

First of all wash Gunda and Keri
Now crack them with some hammer and remove the seeds from them
Finely chop cubes for Tangy Keri.
2

Take Gunda and Keri now add yellow Mustard seeds, coriander seeds and Methi seeds add salt, chilli powder, and 1tbs lukewarm oil and mix them well and keep them aside.
3

You can cut the Gunda into half and mix masala and Tangy Keri and the remaining masala and mix altogether and keep them in the same vessel the whole night.
4

Now take a glass Air tight container and store the pickle add remaining oil and keep them dipped by pressing them nicely so that the pickle lasts for a long... We use to store them annually.