Recipe

Recipe:
1. Preparing ACHAR Masala:
- Gently roast 250 grams of mustard seeds over a low flame until golden and aromatic,
approximately 3-4 minutes. Let them cool to room temperature.
- Similarly, roast 125 grams of fenugreek seeds until slightly darker, taking care not to burn
them. Let them cool as well.
- Roast 3 tablespoons of salt until free-flowing, ensuring no clusters remain.
- Combine roasted seeds, salt, and 3 tablespoons of asafoetida. Cover and let it sit for 4-5
minutes to blend flavors.
- Add 1 tablespoon of turmeric powder and 1-2 cups of Kashmiri red chilli powder to the
mixture, adjusting the chili powder to desired spiciness.
- Mix the spices thoroughly. This homemade masala will ensure authentic flavor and is
budget-friendly compared to store-bought versions.
2. Preparing Green Mangoes:
- Soak 500 grams of whole green mangoes in water for 30 minutes, then gently wipe them
dry with a clean cloth to remove moisture.
- Cut each mango into quarters, remove seeds, and make cross-cuts to aid spice
absorption.

- Stuff each mango generously with the prepared masala mixture, ensuring thorough filling.
Place the stuffed mangoes in a container and cover them with leftover masala.
- Allow the mangoes to marinate for 24 hours in a cool, dry place.
3. Preservation Process:
- Heat 800-1000 ml of oil (such as sesame or mustard oil) until smoking, then let it cool to
room temperature.
- Slowly pour the cooled oil over the stuffed mangoes in the container, ensuring they are
fully submerged. Reserve some oil to add at last if necessary.
- Gently mix the mangoes in the oil to ensure even coating, then cover the container and
let it rest for 24 hours.
- Afterward, place the container in the sun for 2 days to aid in preservation and enhance
flavor.
4. Storage and Serving:
- Transfer the preserved Athaanu to clean, sterilized glass bottles, ensuring the mangoes
are submerged in oil.
- Seal the bottles tightly and store them in a cool, dry place away from direct sunlight.
- Allow the pickle to mature for at least 3 days before consuming for optimal flavor.
- To serve, scoop out desired portions into a separate container, ensuring the remaining
pickle remains covered with oil to prevent spoilage.

Additional Tips and Precautions:
- Use freshly roasted spices for the best flavor.
- Ensure the green mangoes are completely dry before stuffing to prevent spoilage.
- Use heated oil for preservation to prolong shelf life.
- Store the pickle in clean, sterilized glass bottles for hygiene.
- Consume within a year for peak taste and quality.
- Wash mangoes thoroughly before use to remove any impurities.
Nutritional Value:
- Rich in fiber, vitamins, and minerals, including vitamin C and antioxidants.
- Mustard and fenugreek seeds provide additional health benefits, such as iron, calcium, and
magnesium.
- Consume in moderation due to the high sodium content from salt.
Conclusion:
Congratulations! You've mastered the art of crafting Dabla Keri pickle, a symbol of Gujarati
culinary heritage. Enjoy the authentic taste and share the joy with loved ones. Here's to
many flavorful meals ahead!