Keri gunda nu athanu Recipe

Cooking Directions

• STEP 1.Wash and peel the raw mangoes, then cut them into small pieces.
• STEP 2.Remove the seeds from the gunda berries and chop them.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, asafoetida, and turmeric powder.
• STEP 4.Add the chopped mangoes and gunda berries to the pan and cook until they become soft.
• STEP 5.Add red chili powder, salt, and jaggery to the mixture and cook for a few more minutes.
• STEP 6.Allow the pickle to cool down and store it in a clean, airtight jar.
• STEP 7.Serve the Keri gunda nu athanu with your favorite Indian dishes.

Cooking Tips

• Choose raw mangoes that are firm and not overly ripe.
• Adjust the spice level according to your preference.
• Store the pickle in a cool and dry place to enhance its shelf life.

Storage and Serving

• Store the pickle in a clean, airtight jar in the refrigerator.
• Serve the pickle as a condiment with parathas, rice, or any Indian bread.