First, heat the peanut oil until the smoke escapes and set aside to cool. After that, wash and dry the gunda, remove the knife and salt from it with the help of mashar, then remove all the chikas from inside the gunda by salting the finger.

Now wash and clean the raw mango, peel it and grate it with a large sieve. Then add salt and turmeric powder to the grated mango, mix it, cover it and keep it aside for 10 minutes

Now after 10 minutes, squeeze out all the water from the grated mango by hand and dry it. (Do not throw away the grated mango's water, store it for fermentation to make another pickle).

Now add the pickle masala in the grated mango and mix it. Add the added masala to the gunda and keep it covered for 5 to 7 hours or overnight.

Now the pickles from this gunda into a glass jar and fill it. Then slowly add the heated and cooled peanut oil to it, press the masala with a spoon and pour the oil. The oil is to be added till the pickle is submerged.

Now our Gunda pickle is ready... 5 to 6 days after making this pickle, use it for eating. This pickle can be served with puri, thepla, paratha or as a side dish with your main meal.