Wash gundas and dry them well in shade for 2 hours. Remove the seed and sticky substance with the help of salt. Spread the gundas on a clean cloth with open end down to drain away the excess released moisture. Peel and grate the mangoes and mix in 2tbsp salt and 1 tsp haldi. Rest for 5-6 hours and then sqeeze out the released water. Spread the grated raw mango on a clean cotton cloth. Leave both to dry in shade for 2 hours.

Now take 3-4 cups of achaar masala and mix in the grated raw mango.

Now stuff the gundas well with this mango-achar masala mix.

Now arrange the stuffed gundas and mango-achar masala mix in alternate layers, in a clean glass jar. First, masala layer then gunda layer, then masala layer and so on. Close lid of the jar and keep aside at room temperature.

Now heat 1 litre mustard oil on medium flame until smoky. Cool the oil completely to room temperature.

After 24 hours, add in the cooled mustard oil into the gunda pickle jar. A layer 1 inch oil should be filled above the top layer for the pickle. This helps to keep the pickle away from direct air contact, and also helps in preserving the pickle for the whole year at room temperature.

Rest the pickle for 10 days. Then it can be relished a with roti, rice, puri, snacks, khichdi etc.
Happy Cooking!! 😊