Deseed the Gunda by scooping out the sticky pulp and seed.
In a mixing bowl, add slightly crushed mustard seeds, fenugreek seed and fennel seeds. Then add asafetida in the centre
Now pour oil on masala and cover it for 2 minutes. Then add turmeric powder, salt and red chilli powder in it. Mix well and pickle masala is ready.
Then grate raw mango and add turmeric powder and salt in it. Squeeze out all juice from grated raw mangoes.

In a bowl, mix add grated mango and pickle masala. Then stuffed mixture into all deseeded gundas.
Place all gunda in bowl with reaming raw mango and pickle masala mixture. Cover and rest for 5-6 hours so masala flavored is added into all gundas.
Heat oil in pan and allow it to cool down.
Finally, add gunda keri pickle into sterilize glass bottle and pour oil into glass jar.
After 5-6 days gunda keri pickle is ready to eat.