Dabla Keri Athanu (Gujarati Stuffed Baby Mango Pickle) is a traditional summer pickle made with tender baby raw mangoes, aromatic spices, and mustard oil, known for its bold, spicy, and tangy flavors. This authentic Gujarati stuffed mango pickle recipe uses crosscut mangoes filled with a coarse masala, then matured in sunlight to develop deep, rich taste over time. Popular in many Indian households during mango season, Dabla Keri Athanu is cherished for its long shelf life.

What makes this pickle unique is not just the ingredients, but the technique. From salting and drying the mangoes to stuffing them with freshly crushed spices and finishing with a smoky touch using coal, every step reflects generations of culinary wisdom. The result is a rich, spicy, and tangy pickle with layers of flavor in every bite.

This style of stuffed mango pickle is also found in regions like Goa and Karnataka, but the Gujarati version stands out for its balance of spices and the signature use of mustard oil. Once matured under the sun, the mangoes soften slightly while still holding their shape, making them perfect to enjoy with thepla, rotli, or a comforting bowl of dal rice.

If you loved this stuffed baby mango pickle, be sure to try Methia Keri Athanu (Gujarati Mango Pickle) as well — a traditional and incredibly flavorful pickle you’ll truly enjoy.

Ingredients

• 10 to 15 Baby Raw Mango (Small Keri)
• 2 tbsp Salt
• 2 tsp Turmeric Powder

Pickle Masala

• 2 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 1 tbsp Fennel Seeds
• 1 tsp Black Peppercorns
• 2 to 3 tbsp Split Fenugreek Seeds (Methi na Kuria)
• 1/4 cup Split Mustard Seeds (Rai na Kuria)
• 3 to 4 tbsp Red Chili Powder
• 2 to 3 tbsp Salt
• 1 tsp Asafoetida (Hing)
• 1 cup Mustard Oil (Divided)

Method

Prepare Mangoes

• Wash the baby mangoes thoroughly under running water to remove any dirt or residue, then wipe each mango completely dry using a clean kitchen cloth.
• Hold each mango firmly and make a crosscut from the top, ensuring you do not cut all the way through.
• Gently open the mango and carefully remove the soft inner seed without breaking the outer structure of the mango.
• In a plate, mix salt and turmeric powder together, then evenly sprinkle this mixture inside each mango and over the surface.
• Transfer all the prepared mangoes to a mixing bowl, cover, and allow them to rest overnight so they release moisture and absorb the seasoning.

Dry Mangoes

• The next day, remove the mangoes from the bowl and place them on a strainer or a thick cotton cloth.
• Let them sit for about 2 to 3 hours so that all excess moisture drains away.
• This step is very important to ensure the pickle stays fresh for a long time, so make sure the mangoes are completely dry before moving to the next step.

Prepare Pickle Masala

• Using a mortar and pestle or a grinder, coarsely crush coriander seeds, cumin seeds, fennel seeds, and black peppercorns to create a textured spice mixture.
• In a large mixing bowl, combine split fenugreek seeds, split mustard seeds, red chili powder, and salt.
• Add the prepared coarse spice powder to this mixture and mix everything well so the spices are evenly distributed.
• Finally, sprinkle asafoetida over the mixture to enhance the flavor.

Add Oil to Masala

• Heat 1/2 cup mustard oil in a small pan until it becomes hot.
• Carefully pour the hot oil over the prepared spice mixture. Immediately cover the bowl to trap the aroma and let the mixture rest for 15 to 20 minutes.
• After resting, mix everything thoroughly to form a rich and well combined pickle masala.

Stuff Mangoes

• Take each dried mango and gently open the crosscut sections.
• Fill each mango generously with the prepared masala, ensuring the spice mixture reaches all the inner layers.
• Press lightly so the masala stays in place inside the mango.

Smoke the Jar

• Heat a piece of coal until it turns red hot and place it in a small bowl. Turn the clean and dry glass pickle jar upside down over the hot coal for a few moments.
• This process infuses a subtle smoky aroma inside the jar, which adds a traditional depth of flavor to the pickle.

Assemble Pickle

• Carefully arrange the stuffed mangoes in the prepared glass jar, placing them in layers. Sprinkle a little extra masala between each layer to enhance the flavor.
• Heat the remaining mustard oil until hot, let it cool down little bit, then pour it over the mangoes until they are fully covered.
• Allow the oil to cool completely before sealing the jar with a lid.

Sun Maturation

• Place the jar in direct sunlight for 2 days to allow the pickle to mature.
• During this time, gently shake or rotate the jar occasionally so that the oil and masala coat the mangoes evenly from all sides.

Storage and Shelf Life

• Dabla Keri Athanu stays fresh and flavorful for up to 1 year when stored properly.
• The combination of salt, spices, and mustard oil acts as a natural preservative, allowing the pickle to mature beautifully over time.
• Store it in a cool and dry place after the initial sun exposure, and always ensure the mangoes remain covered with oil.
• As the pickle ages, the flavors deepen and become even more rich and well balanced.

Serving Suggestions

Enjoy this flavorful stuffed mango pickle with thepla, bajra rotla, dal rice, or even simple curd rice. Just one mango can elevate the entire meal with its bold, spicy, and tangy taste.

This is not just a pickle; it is a seasonal ritual passed down through generations. The care, patience, and technique that go into making Dabla Keri Athanu truly make it one of Gujarat’s most treasured traditional recipes.

Tips

• Ensure the mangoes are completely dry before stuffing to prevent spoilage
• Always use a clean and dry glass jar for storing the pickle
• Make sure all mangoes are fully submerged in mustard oil for longer shelf life
• Use a dry spoon every time you serve the pickle
• The smoky step enhances traditional flavor. You can skip if you want.
• You mix grated jaggery into the pickle masala for stuffing a sweet and spicy pickle.

Dabla Keri Athanu (Gujarati Stuffed Baby Mango Pickle)

Dabla Keri Athanu (Gujarati Stuffed Baby Mango Pickle) is a traditional summer pickle made with tender baby raw mangoes, aromatic spices, and mustard oil, known for its bold, spicy, and tangy flavors. This authentic Gujarati stuffed mango pickle recipe uses crosscut mangoes filled with a coarse masala,then matured in sunlight to develop deep, rich taste over time. Popular in many Indian households during mango season, Dabla Keri Athanu is cherished for its long shelf life.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings: 10

Course: Condiment, Kitchen Basics, pickle, side, Side Dish

Cuisine: Gujarati, Indian

Ingredients Method Notes

Ingredients

  

• 10 to 15 Baby Raw Mango Small Keri
• 2 tbsp Salt
• 2 tsp Turmeric Powder

Pickle Masala

• 2 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 1 tbsp Fennel Seeds
• 1 tsp Black Peppercorns
• 2 to 3 tbsp Split Fenugreek Seeds Methi na Kuria
• 1/4 cup Split Mustard Seeds Rai na Kuria
• 3 to 4 tbsp Red Chili Powder
• 2 to 3 tbsp Salt
• 1 tsp Asafoetida Hing
• 1 cup Mustard Oil Divided

Method

 

Prepare Mangoes

1. Wash the baby mangoes thoroughly under running water to remove any dirt or residue, then wipe each mango completely dry using a clean kitchen cloth.
2. Hold each mango firmly and make a crosscut from the top, ensuring you do not cut all the way through.
3. Gently open the mango and carefully remove the soft inner seed without breaking the outer structure of the mango.
4. In a plate, mix salt and turmeric powder together, then evenly sprinkle this mixture inside each mango and over the surface.
5. Transfer all the prepared mangoes to a mixing bowl, cover, and allow them to rest overnight so they release moisture and absorb the seasoning.

Dry Mangoes

1. The next day, remove the mangoes from the bowl and place them on a strainer or a thick cotton cloth.
2. Let them sit for about 2 to 3 hours so that all excess moisture drains away.
3. This step is very important to ensure the pickle stays fresh for a long time, so make sure the mangoes are completely dry before moving to the next step.

Prepare Pickle Masala

1. Using a mortar and pestle or a grinder, coarsely crush coriander seeds, cumin seeds, fennel seeds, and black peppercorns to create a textured spice mixture.
2. In a large mixing bowl, combine split fenugreek seeds, split mustard seeds, red chili powder, and salt.
3. Add the prepared coarse spice powder to this mixture and mix everything well so the spices are evenly distributed.
4. Finally, sprinkle asafoetida over the mixture to enhance the flavor.

Add Oil to Masala

1. Heat 1/2 cup mustard oil in a small pan until it becomes hot.
2. Carefully pour the hot oil over the prepared spice mixture. Immediately cover the bowl to trap the aroma and let the mixture rest for 15 to 20 minutes.
3. After resting, mix everything thoroughly to form a rich and well combined pickle masala.

Stuff Mangoes

1. Take each dried mango and gently open the crosscut sections.
2. Fill each mango generously with the prepared masala, ensuring the spice mixture reaches all the inner layers.
3. Press lightly so the masala stays in place inside the mango.

Smoke the Jar

1. Heat a piece of coal until it turns red hot and place it in a small bowl. Turn the clean and dry glass pickle jar upside down over the hot coal for a few moments.
2. This process infuses a subtle smoky aroma inside the jar, which adds a traditional depth of flavor to the pickle.

Assemble Pickle

1. Carefully arrange the stuffed mangoes in the prepared glass jar, placing them in layers. Sprinkle a little extra masala between each layer to enhance the flavor.
2. Heat the remaining mustard oil until hot, let it cool down little bit, then pour it over the mangoes until they are fully covered.
3. Allow the oil to cool completely before sealing the jar with a lid.

Sun Maturation

1. Place the jar in direct sunlight for 2 days to allow the pickle to mature.
2. During this time, gently shake or rotate the jar occasionally so that the oil and masala coat the mangoes evenly from all sides.

Storage and Shelf Life

1. Dabla Keri Athanu stays fresh and flavorful for up to 1 year when stored properly.
2. The combination of salt, spices, and mustard oil acts as a natural preservative, allowing the pickle to mature beautifully over time.
3. Store it in a cool and dry place after the initial sun exposure, and always ensure the mangoes remain covered with oil.
4. As the pickle ages, the flavors deepen and become even more rich and well balanced.

Serving Suggestions

1. Enjoy this flavorful stuffed mango pickle with thepla, bajra rotla, dal rice, or even simple curd rice. Just one mango can elevate the entire meal with its bold, spicy, and tangy taste.
2. This is not just a pickle; it is a seasonal ritual passed down through generations. The care, patience, and technique that go into making Dabla Keri Athanu truly make it one of Gujarat’s most treasured traditional recipes.

Notes

• Ensure the mangoes are completely dry before stuffing to prevent spoilage
• Always use a clean and dry glass jar for storing the pickle
• Make sure all mangoes are fully submerged in mustard oil for longer shelf life
• Use a dry spoon every time you serve the pickle
• The smoky step enhances traditional flavor. You can skip if you want.
• You mix grated jaggery into the pickle masala for stuffing a sweet and spicy pickle.