Gunda pickle- a delicious summer special pickle of gum berries , a Gujarati special pickle
Gunda/ lasoda/ Nisoda/ Labheda / gum berries is available during summer and for limited period. This is biological considered as a fruit but cooked and used as a vegetable. It is normally found in North and Northwest India specially in Rajasthan. It is used mostly to make pickle and dry stir fry as it quite sticky so need practice to handle it perfectly.
Gunda / Lasoda is cooling in nature so good for digestion and gut issues. For making pickle try to choose big size , green and firm gunda as ripe or yellowish gunda’s are not good for pickling as they taste slightly sweet when they ripen.
There are 2-3 methods of making gunda pickle. in my hometown Mathura and in my family we first add boiled gunda in fermented mustard water for few days to make it sour and then add with pickle spices. I have already posted that detailed recipe of this pickle in my blog , you can check that if interested.
In Gujarat they make a stuffed Gunda pickle . each gunda is crushed slightly and the seed is removed and then stuffed with pickle masala and covered with oil.
The pickle I am sharing today is my favourite as it is perfectly coated with spices and taste better then the whole gundas. The method is also easier and get ready in few days. You can enjoy this with poori, paratha, daal chawal ,khichdi , mathri or with any thing.
How to make Gujarati Gunda Pickle
First of all choose big size raw green gunda’s. wash them well and remove from the stems , make sure to keep the caps intact. boil enough water in a pan with some salt and turmeric. Add gundas in the boiling water and boil for 3- 4 minutes till half done , remove and add in cold water to stop further cooking.
Now remove the cap and the seeds and break open into two pieces. spread it on a cotton cloth and dry for 2 hours so the extra moisture will dry out.
Slightly dry roast the spices and then coarsely crush them . Peel and grate 2 raw mangoes. Take a bowl add the spices with some medium hot oil and the grated raw mango and then mix with the gunda pieces. Mix well and then fill in a glass jar. Next day fill enough oil to cover the pickle. Rest for 3-4 days and then your delicious gunda pickle is ready to enjoy.
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Easy Gunda Pickle Recipe
Gunda pickle- a delicious summer special pickle of gum berries , a Gujarati special pickle
Ingredients
- 1.5 kg Gunda/ Lasoda / Nisoda
- 2 big Raw Mango / Kachcha Aam
- 4/5 tbsp Salt / Namak
- 3 tbsp Red Chilli powder / Laal mirch powder
- 1.5 tbsp Turmeric Powder / Haldi Powder
- 150 gm Mustard Seeds / Rai *
- 50 gm Fennel Seeds / Saunf
- 1/2 tbsp Asafoetida / Hing powder
- 50 gm Fenugreek Seeds / Methidana
- 2 tbsp White Vinegar / Sirka
- 4 cup Mustard Oil / Sarso ka tel
- 2 tbsp Readymade Pickle Masala / Achar Masala optional
Instructions
- Wash the lasoda and remove them from the stems but keep the caps intact.
- Boil enough water in a big pan, add 1 tsp each of salt and turmeric in it
- When water start boiling then add all the gunda in it and boil for 3-4 minutes or till half done.
- Remove from the pan and add them in cold water to stop further cooking.
- When gunda come to room temperature then slit open them, remove the seed and make two pieces of the gunda.
- Spread the pieces on a cotton cloth and sun dry them or keep under the fan for 2 hours
- Peel and grate the raw mango and slightly roast the whole spices.
- Coarsely crush the whole spices- fennel, mustard, fenugreek
- Take a big bowl and add all the spices in it along with the grated mango and mix well
- Now heat 2 cups of oil and then let it cool down slightly then add it in the spice and mango mixture and mix well.
- Now add all the gundas and the vinegar with this spice mixture and mix it well.
- Fill it in a glass jar and keep covered for 2 days then add the rest of the oil.
- You can add more oil if needed, the pickle should be covered with a layer of oil.
- Let it mature for 4-5 days and then start using it.
- Serve with pori, paratha, rice, khichdi or with anything you want, taste good with everything
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