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Gujarati Homemade Athanu
Gujarati Homemade Athanu Buy Junagadh's Homemade Athanu Online | ગુજરાતી ઘરે બનાવેલું અથાણું
Athanu (અથાણું) is the Gujarati word for pickle, and Mumlicious makes Gujarati homemade athanu in Junagadh and delivers it across India. Our nine athanu are made in small batches in groundnut oil, with no vinegar, no added colour and no preservatives.
Athanu is not a side note in Gujarat. It is the spoonful that finishes a thali, travels in a thepla box and sits on the shelf waiting for the next khichdi. A good one is sweet, sour, spicy or all three at once, and it carries a whole region’s way of cooking in a few bites.
Below you will find what athanu really is, the Gujarati types, how it is made, how to eat it, how to store it, and our full range of homemade athanu, from Authentic Gud Keri to Gunda Keri. If you just want a jar, scroll to the range and order, or message us on WhatsApp.
Written by the Mumlicious team, Junagadh. Last reviewed: October 2026.
9 Athanu Flavours
Sweet, spicy and sour, in 500 gm jars
Traditional Gujarati Recipes
Small batches, made in Junagadh
Clean Ingredients
No vinegar, no colour, no preservatives
Delivery Across India
Free above Rs. 1,999 | FSSAI 10723999000071
Quick Answers
- What is athanu? Athanu is the Gujarati name for pickle, usually made from raw mango, lemon, chilli or seasonal vegetables with salt, spices and oil.
- Who makes our athanu? Mumlicious, in Kailash Wadi, Junagadh, Gujarat, using traditional family-style recipes.
- What oil is used? Pure groundnut oil. No vinegar, no added colour, no preservatives.
- Which athanu are available? Nine mango-based athanu: three sweet, two spicy, four sour.
- How long does it last? About 6 to 12 months if stored properly.
- Do you deliver? Yes, across India. Free delivery above Rs. 1,999.
In This Guide
- What is Gujarati athanu?
- Athanu vs achar vs pickle
- Types of Gujarati athanu
- Our homemade athanu range
- Which athanu should you choose?
- Why our athanu tastes different
- How Gujarati athanu is made
- Athanu on the Gujarati thali
- Athanu through the seasons
- How to eat athanu, plus 3 quick ideas
- Gujarati athanu glossary
- Gifting and bulk orders
- What customers say
- How to spot genuine homemade athanu
- Storage and shelf life
- Delivery across India
- FAQs
What Is Gujarati Athanu? The word, the dish, and why it matters
Athanu (અથાણું) is what Gujaratis call pickle. In most of India you would say achar, in the south oorugai or uppinakai, and in English simply pickle. In a Gujarati home, athanu is more than a condiment. It marks the season, it is made by the family, and it is eaten in small spoonfuls to lift an otherwise plain meal.
A Gujarati homemade athanu usually starts with a seasonal fruit or vegetable, most famously raw mango (keri), and is cured with salt, spices and oil. Some versions are sweet with jaggery (gor), some are fiery, some are puckering sour. Many Gujarati households keep two or three jars open at the same time so that every dish has a partner.
What sets Gujarati athanu apart from pickles from other regions is the play of sweet against sour. Jaggery and chilli sit in the same jar, fenugreek adds a savoury bitterness, and the oil is usually mild groundnut oil rather than the sharp mustard oil common in the north. That balance is why a spoon of gor keri feels so different from a spoon of a North Indian mango pickle.
Athanu vs Achar vs Pickle: Is There a Difference? Same idea, different regional accents
The three words mean essentially the same thing: food preserved in salt, spice and oil (or brine). The difference is mostly in region and style.
| Term | Where it is used | Typical style |
|---|---|---|
| Athanu (અથાણું) | Gujarat and Gujarati households everywhere | Often sweet-and-sour, jaggery and fenugreek, groundnut or sesame oil |
| Achar | Hindi-speaking North and Central India | Often sharp and pungent, mustard oil, fennel, nigella |
| Oorugai / Uppinakai | Tamil Nadu and Karnataka | Chilli-forward, sesame (gingelly) oil |
| Pickle | English, used in shops and on websites | Umbrella term, including brine pickles |
So when you search for Gujarati homemade athanu, you are asking for the Gujarati style of pickle. Our homemade pickles and athanu are the same jars, just described in two ways. Prefer English? See our guide to homemade pickles online.
Types of Gujarati Athanu A quick tour of the classics
Gujarat has dozens of athanu. Here are the ones you will meet most often, and which of them we make.
| Athanu | What it is | At Mumlicious |
|---|---|---|
| Gor Keri (ગોળ કેરી) | Raw mango pieces cooked with jaggery, sweet and tangy | Yes: Gud Keri and Authentic Gud Keri |
| Chhundo (છૂંદો) | Grated raw mango, soft and jammy, sweet or spicy | Yes: Sweet and Spicy |
| Methiya Keri (મેથિયા કેરી) | Raw mango with fenugreek, sour and savoury | Yes: Methi Keri and Chana Methi Keri |
| Khatti Keri (ખાટી કેરી) | Plain sour raw mango in masala and oil | Yes: Khatti Keri |
| Gunda Keri (ગુંદા કેરી) | Indian cherry with raw mango | Yes: Gunda Keri |
| Aadu Lasan Keri (આદુ લસણ કેરી) | Ginger, garlic and mango, hot | Yes: Ginger-Garlic Spicy Pickle |
| Limbu nu Athanu (લીંબુનું અથાણું) | Lemon athanu, sweet or spicy | Not in our range at present |
| Marcha nu Athanu (મરચાનું અથાણું) | Chilli athanu, often stuffed or sliced | Not in our range at present |
| Mixed Vegetable Athanu | Seasonal vegetables such as carrot and cauliflower | Not in our range at present |
We keep our range focused on the mango-based athanu we make best. When new varieties are added, they appear on the pickles page.
Our Homemade Athanu Range Nine Gujarati athanu, from sweet to sour
Each athanu comes in a 500 gm jar and is labelled Pure Jain or Pure Veg on its product page. Click a name to see photos, price and ingredients.
Authentic Gud Keri (ગોળ કેરી મિક્સ)
Our customer favourite. Raw mango slow-cooked with jaggery and a mild spice mix, sweet first and tangy at the end.
Taste: sweet, mildly tangy | Best with: thepla, paratha, rotli
Gud Keri (ગોળ કેરી)
The classic gor keri athanu, labelled Pure Jain, with soft pieces of mango in jaggery.
Taste: sweet and sour | Best with: thepla, khakhra, bhakhri
Mango Sweet Chhunda (મીઠો છૂંદો)
Grated raw mango in a jammy sweet chhundo. Gujarati breakfasts are unthinkable without it.
Taste: sweet, jammy | Best with: paratha, bread, tiffin
Mango Spicy Chhunda (તીખો છૂંદો)
The same grated mango with a proper chilli kick behind the sweetness.
Taste: sweet with heat | Best with: khichdi, kadhi, thepla
Methi Keri (મેથી કેરી)
Raw mango with fenugreek, a sour, savoury and slightly bitter athanu that cuts through rich food.
Taste: sour, savoury | Best with: dal-rice, curries
Chana Methi Keri (ચણા મેથી કેરી)
Methi keri with chickpeas for extra bite and body.
Taste: sour, chunky | Best with: bhakhri, rotla, chaas
Khatti Keri Sour Pickle (ખાટી કેરી)
Tangy raw mango in spiced oil, the everyday sour athanu.
Taste: sharp, sour | Best with: dal-chawal, curd rice
Gunda Keri Sour Pickle (ગુંદા કેરી)
Gunda and raw mango together: a rarer Gujarati athanu with a distinct, glossy texture.
Taste: tangy, distinctive | Best with: rotli, simple meals
Ginger-Garlic Spicy Pickle (આદુ લસણ કેરી)
The hottest jar in the range. Labelled Pure Veg, so Jain customers should choose another athanu.
Taste: hot, pungent | Best with: khichdi, parathas
Which Athanu Should You Choose? By taste, diet and meal
If you like it sweet
Start with Authentic Gud Keri or Mango Sweet Chhunda. They are the gentlest introduction to Gujarati athanu.
If you like it sour
Choose Khatti Keri, Methi Keri or Gunda Keri. Methi keri has a savoury edge, gunda keri has the most unusual texture.
If you like it hot
Go for Mango Spicy Chhunda if you still want some sweetness, and Ginger-Garlic Spicy Pickle if you want the full punch.
If you follow Jain food rules
Seven of our nine athanu carry a Pure Jain label. Ginger-Garlic and Authentic Gud Keri are labelled Pure Veg. Please check each product page before ordering.
| Your meal | Try this athanu |
|---|---|
| Thepla or paratha | Authentic Gud Keri or Gud Keri |
| Khichdi and kadhi | Mango Spicy Chhunda |
| Dal, rice and shaak | Khatti Keri or Methi Keri |
| Bhakhri, rotla and chaas | Chana Methi Keri |
| Kids’ tiffin | Mango Sweet Chhunda |
| Puri and plain rotli | Gunda Keri |
First order? Take one sweet and one sour jar. You will know your taste before the first jar is finished.
Why Our Gujarati Homemade Athanu Tastes Different What goes in, and what stays out
Pure Groundnut Oil
The traditional Saurashtra choice for athanu: mild, nutty and kind to the spices.
No Vinegar
Our sour athanu get their sourness from raw mango, which gives a rounder flavour.
No Colour, No Preservatives
Shades vary a little between batches because only the spices colour the jar.
Small Batches
We can watch salt, spice and oil closely, and every jar gets attention.
Everything is prepared in a hygienic kitchen at Kailash Wadi, Junagadh, under FSSAI licence 10723999000071. If you want to know more about how we work, read about Mumlicious or contact us directly.
How Gujarati Athanu Is Made The traditional way, step by step
Every family has small secrets, but the traditional Gujarati way of making keri athanu follows these broad steps:
- Choosing the fruit. Raw, firm, sour mangoes are washed and wiped completely dry.
- Cutting or grating. Pieces for gor keri and methiya keri, grated mango for chhundo.
- Salting. Salt draws out moisture and begins the curing.
- Drying. Water is the enemy of athanu, so the mango is allowed to dry before the masala goes in.
- Masala and jaggery. Spices, fenugreek and jaggery (in the sweet versions) are mixed in by hand.
- Oil. Groundnut oil goes in so the athanu stays covered.
- Maturing. The jar rests so that flavours settle. This patience is what separates real athanu from a quick mix.
We follow these traditional methods at Mumlicious, in small batches and in a clean kitchen.
Athanu on the Gujarati Thali Why a small spoonful matters
Look at a traditional Gujarati thali and you will see a pattern: dal, kadhi, shaak, rice, rotli, farsan, something sweet, and at the edge, a little heap of athanu. It is rarely the star, but the thali feels unfinished without it.
That small portion does real work. Sour athanu wakes up a mild dal. Sweet athanu balances a spicy shaak. A tangy spoon of methi keri makes a plate of khichdi feel complete. It is also the quickest way to make a leftover rotli interesting.
Athanu and its Gujarati companions
- Thepla and khakhra: sweet Gud Keri or chhundo
- Khichdi and kadhi: spicy chhundo or khatti keri
- Bhakhri and rotla with chaas: Chana Methi Keri
- Puri and shaak: Gunda Keri
- Muthiya, handvo and dhokla: a little sour athanu on the side for contrast
Athanu is different from sambharo, the warm, lightly stir-fried salad of cabbage or carrot and chilli that Gujaratis eat with farsan. Both sit beside the main dish, but athanu is cured and keeps for months, while sambharo is made fresh.
Athanu Through the Seasons When Gujarat makes and eats its pickles
- Summer (raw mango season): this is when keri athanu is made. Families buy mangoes in bulk and spend days cutting, salting and mixing. Many call it the athanu season.
- Monsoon: hot khichdi, bhajiya and athanu are a classic combination on rainy days.
- Winter: the jar comes out with bajra rotla, undhiyu season meals and bhakhri.
- Festivals: Navratri, Uttarayan and Diwali bring guests and travel, and athanu is always part of the food that goes along.
Today you do not need to wait for the season. Our athanu are made so that you can enjoy them throughout the year.
How to Eat Athanu, Plus 3 Quick Ideas Beyond the usual dal-chawal
A teaspoon is enough for a meal. Put it on the side of the plate and take a little with each bite rather than mixing it in.
Idea 1: Gud Keri Thepla Roll
You need: 2 thepla, a spoon of thick curd, Authentic Gud Keri.
Method: Warm the thepla, spread curd, add chopped athanu, roll tight and eat. A classic travel snack.
Idea 2: Mini Gujarati Thali Plate
You need: khichdi, kadhi, a spoon of ghee, a little shaak, and your choice of athanu.
Method: Plate the khichdi with ghee, pour kadhi in a small bowl and put the athanu at the edge. Try Methi Keri for a sour finish.
Idea 3: Khakhra with Chhundo
You need: 4 khakhra, a few spoons of Mango Sweet Chhunda.
Method: Spread a thin layer of chhundo on each khakhra just before eating so it stays crisp. A tea-time favourite.
Gujarati Athanu Glossary Words you will see on a jar
| Word | Meaning |
|---|---|
| Athanu (અથાણું) | Pickle |
| Keri (કેરી) | Raw mango |
| Gor / Gud (ગોળ) | Jaggery |
| Chhundo (છૂંદો) | Grated mango pickle, soft and jammy |
| Methi / Methiya (મેથી) | Fenugreek |
| Chana (ચણા) | Chickpeas |
| Gunda (ગુંદા) | Indian cherry |
| Khatu / Khatti (ખાટું) | Sour |
| Mithu / Mitho (મીઠું) | Sweet |
| Tikhu / Tikho (તીખું) | Spicy |
| Tel (તેલ) | Oil |
| Ghar nu (ઘરનું) | Homemade |
Gifting and Bulk Orders A jar of athanu says more than you think
Weddings and Return Gifts
A set of two or three jars is practical and memorable. Share the quantity and we will help.
Festival Hampers
Pair athanu with masala and A2 Gir Cow Ghee for Diwali, Navratri or Uttarayan.
For Family Away from Home
Students and Gujaratis living in other cities miss athanu the most. Message us and we will help you send it.
For gifts and bulk orders, message us at +91 99134 13174 with flavours and quantity, or use the contact page. Also see our ghee and masala collections to complete the hamper.
What Our Customers Say From Google reviews of Mumlicious
★★★★★
“Really good pickle. Every year we order them and it is very delicious, really good quality.”
Deep Panchal
★★★★★
“I’m from the UK, buying for 5 years. Love the taste and quality of all the pickles, my favourite is Gud Keri mixed.”
Hannah Bhutiya
★★★★★
“The quality and taste are superb, and so is the quality of the raw material. Surely recommend it.”
Khodidas Somaiya
More than 100 customers have reviewed Mumlicious on Google. Reviews above are shortened for space.
How to Spot Genuine Homemade Athanu Online A short buyer's checklist
- Read the ingredients. Vinegar, acetic acid, artificial colour or preservative codes point to an industrial pickle.
- Check the oil. Real athanu names the oil it uses. Ours is groundnut oil.
- Look for an FSSAI number. Ours is 10723999000071.
- Look for a real address and phone number. We are at Kailash Wadi, Junagadh, and answer on WhatsApp.
- Read recent reviews from repeat buyers.
- Beware of unrealistic shelf life. Preservative-free athanu lasts for months, not years.
- Ask where it is made. A genuine maker will tell you the town and the kitchen.
How to Store Athanu So It Lasts Simple habits that protect the jar
- Use a dry, clean spoon every time.
- Keep the jar in a cool, dry place, away from sunlight and the stove.
- Keep the athanu covered with a thin layer of oil. Press it down gently if the oil level drops.
- Close the lid tightly after use, and wipe the rim on humid days.
- Take out a small portion into a separate bowl if you are serving a large group.
Stored this way, our athanu keeps for about 6 to 12 months.
When to throw it away
If you see mould, smell something rotten or notice a slimy texture, do not eat it. Message us and we will help.
Fridge or shelf?
Not required. A cool shelf is fine. In very hot weather, the fridge is a safe option.
Gujarati Homemade Athanu Delivered Across India From Junagadh to your home
We ship from Junagadh to customers across India, including Mumbai, Pune, Ahmedabad, Surat, Rajkot, Vadodara, Delhi NCR, Jaipur, Indore, Nagpur, Bengaluru, Hyderabad, Chennai and Kolkata. For other towns, enter your pincode at checkout or message us.
Living away from Gujarat and missing proper athanu? Order online and it arrives straight from our kitchen. Delivery is free above Rs. 1,999, and you can follow your parcel on the order tracking page. Want to ship abroad? Message us on WhatsApp at +91 99134 13174.
How to order
- Open the athanu (pickles) page, add your jars to the cart and check out securely.
- Or message us on WhatsApp for a custom mix or bulk order.
- Track your parcel after dispatch.
Mumlicious at a Glance Quick facts
| Brand | Mumlicious, Gujarati homemade athanu, masala and ghee |
|---|---|
| Location | Kailash Wadi, Junagadh, Gujarat 362001 |
| Athanu | 9 varieties in 500 gm jars |
| Made with | Groundnut oil; no vinegar, no added colour, no preservatives |
| Diet labels | Pure Jain and Pure Veg, shown on each product page |
| Shelf life | About 6 to 12 months when stored properly |
| Licence | FSSAI 10723999000071 |
| Delivery | Across India; free above Rs. 1,999 |
| Orders and support | WhatsApp +91 99134 13174, support@mumlicious.com |
Gujarati Homemade Athanu: Frequently Asked Questions
1. What is Gujarati athanu?
Athanu (અથાણું) is the Gujarati word for pickle. It is made by curing raw mango, lemon, chilli or vegetables in salt, spices and oil, and is eaten in small spoonfuls with meals. See our homemade athanu range.
2. Is athanu the same as achar or pickle?
Yes, they mean the same thing. Athanu is the Gujarati name, achar is used in Hindi, and pickle is the English word. Gujarati athanu is known for its sweet-and-sour balance.
3. What is the difference between Gujarati athanu and North Indian achar?
Gujarati athanu often combines jaggery, fenugreek and chilli and uses a mild oil such as groundnut oil. North Indian achar is usually sharper and uses mustard oil with spices like fennel and nigella.
4. Is Mumlicious athanu really homemade?
Yes. Our athanu are made in small batches in Junagadh, Gujarat, using traditional Gujarati recipes. Read more about us.
5. Which athanu does Mumlicious sell?
We have nine athanu: Authentic Gud Keri, Gud Keri, Mango Sweet Chhunda, Mango Spicy Chhunda, Methi Keri, Chana Methi Keri, Khatti Keri, Gunda Keri and Ginger-Garlic Spicy Pickle.
6. Do you sell lemon athanu or chilli athanu?
Not at present. Our range is focused on mango-based athanu. New varieties are added on the pickles page when they are ready.
7. Which oil is used in your athanu?
Pure groundnut oil, the traditional choice for athanu in Saurashtra.
8. Do your athanu contain preservatives, vinegar or artificial colour?
No. We do not add preservatives, vinegar or artificial colour. The sourness comes from raw mango and the colour from spices.
9. Is your athanu Jain-friendly?
Seven of our nine athanu carry a Pure Jain label. Ginger-Garlic Spicy Pickle and Authentic Gud Keri are labelled Pure Veg. Please check each product page before ordering.
10. Which athanu is best with thepla?
Sweet athanu such as Gud Keri, Authentic Gud Keri or Mango Sweet Chhunda are the classic choice with thepla.
11. Which athanu is best with khichdi and kadhi?
Try Mango Spicy Chhunda or Khatti Keri. The tang or heat lifts the mildness of khichdi.
12. What is the difference between gor keri and chhundo?
Gor keri has mango pieces cooked with jaggery. Chhundo uses grated mango and has a soft, jammy texture. Try Gud Keri and Mango Sweet Chhunda to taste the difference.
13. What is Gunda Keri athanu?
It is a sour Gujarati athanu made with gunda (Indian cherry) and raw mango. Find it here: Gunda Keri Sour Pickle.
14. How long does homemade athanu last?
About 6 to 12 months when kept in a cool, dry place with a dry spoon and a thin layer of oil on top.
15. How should I store athanu?
Close the lid tightly, keep it away from sunlight and moisture, and never use a wet spoon. Refrigeration is optional.
16. How do I know if athanu has gone bad?
Do not eat it if there is mould, a rotten smell or a slimy texture. Normal athanu smells sharp and spicy.
17. Do you deliver Gujarati athanu across India?
Yes. We ship across India, with free delivery above Rs. 1,999. Track your parcel on the order tracking page.
18. Can I order Gujarati homemade athanu in Mumbai, Delhi or Bengaluru?
Yes, we deliver to Mumbai, Delhi NCR, Bengaluru, Hyderabad, Chennai, Pune, Ahmedabad, Kolkata and other cities. For smaller towns, enter your pincode at checkout or message us on WhatsApp.
19. Can I order athanu for gifting or in bulk?
Yes. Message us on WhatsApp at +91 99134 13174 or use the contact page with the flavours and quantity.
20. Is athanu healthy?
Athanu is a condiment, so enjoy it in small portions with meals. It contains salt and oil. If you follow a low-salt diet or have a medical condition, ask your doctor how much suits you.
21. Why does my athanu look darker after some time?
Homemade athanu has no added colour or preservatives. The mango absorbs oil and spice over time and deepens in colour, which is normal.
22. How do I order, and where is Mumlicious located?
Order on the website from the pickles page or on WhatsApp at +91 99134 13174. We are at Kailash Wadi, Junagadh, Gujarat 362001. Email: support@mumlicious.com.
Explore More from Mumlicious
- Homemade pickles online
- All homemade pickles (athanu)
- Homemade masala and spices
- A2 Gir Cow Ghee
- Full shop
- About Mumlicious
- Contact us
Bring home the taste of Gujarat. Pick your jar from our Gujarati homemade athanu or message us on WhatsApp.
