Easy Gunda Pickle Recipe

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Easy Gunda Pickle Recipe

Gunda pickle- a delicious summer special pickle of gum berries , a Gujarati special pickle

Prep Time45

Cook Time4

Course: accompaniment, Pickles/Achar, Side Dish

Cuisine: North Indian Cuisine, Rajasthani cuisine

Keyword: gujarati pickle recipe, gum berry pickle, gunda ka achar, gunda pickle, instant pickle, lasode ka achar, nisoda pickle, nisode ka achar, rajasthani gunda ka achar

Servings: kg

Calories: 8kcal

Author: Anjana Chaturvedi

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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