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.

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.

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.

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.

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.

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.

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.

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.

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.

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.