Ingredients
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1/2 Kg Gunda
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2 Medium-Sized Raw Mangoes
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200 Gm Black Mustard Dal
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100 Gm Fenugreek Dal
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2 Tbsp Crushed Fennel Seeds
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1/4 Cup Kashmiri Mirchi Powder
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1 Tsp Asafoetida (Hing)
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1 Tsp Haldi Powder (Turmeric)
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Salt (To Taste)
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1/2 Cup Warm Oil (Of Choice)
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1 Cup Oil For Covering
About
Gunda Kacche Aam Ka Achar, also known as Gunda nu Athanu in Gujarat, is a much-loved traditional pickle made during the short summer season when Gunda (also called Lasooda) is available fresh. This achar is a flavorful mix of tangy raw mangoes, sticky and slightly bitter gunda, and a perfectly spiced mustard-fenugreek masala blend. The result? A bold, lip-smacking pickle that not only pairs beautifully with your daily meals but also lasts for months—if not years—when preserved correctly. This recipe uses shredded raw mango in the masala for extra punch and balance. A true taste of summer, sealed in a jar!
Benefits :
- Seasonal and Fresh: Gunda is available only for a short time, making this achar a special seasonal delight packed with freshness.
- Natural Preservative Qualities: The mustard seeds, fenugreek, salt, and oil used in the recipe naturally preserve the achar for over a year when stored properly.
- Aids Digestion: Ingredients like asafoetida, fennel seeds, and mustard not only add flavor but also help with digestion.
- Versatile Companion: This pickle enhances any simple Indian meal—pair it with theplas, parathas, dal-chawal, or khichdi.
- Rich in Probiotics (Over Time): With time, fermented pickles like this can support gut health through the presence of beneficial bacteria.
Steps
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1
Done
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Take 1/2 kg Gunda, wash it properly & let it dry under the fan; then break it and remove the seeds with help of salt and knife. (Once you break the Gunda, you will find lot of sticky slime inside, try and remove everything). |
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2
Done
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Now take 2 medium size raw mango (around 300-350 gm). Take One mango & peel and cut it into dice. And shred the 2nd mango. (If Shredded mango is too watery, squeeze some water out.) |
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3
Done
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To make the achar masala, in a plate, take 200 gm black mustard dal (Rai na Kuriya), 100 gm fenugreek dal (Methi na Kuriya), 2 tbs crushed fennel seeds, 1/4 cup Kashmiri Mirchi Powder (you can take any mirchi powder and increase or decrease the quantity as per your taste), 1 heap tsp asafoetida (Hing), 1 tsp Haldi Powder (Turmeric powder) and salt (In achar, salt quantity is always higher than your regular taste). |
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4
Done
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Now pour 1/2 cup warm oil over the masala. Mix everything well with your hand (Keep mixing for good 5 minutes). |
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5
Done
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Then add shredded mango into the masala and mix well. Your Achar masala is ready. Stuff this masala into each gunda. |
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6
Done
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And in remaining masala, rub raw mango cubes cut earlier. |
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7
Done
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Now take a clean and dry air tight glass jar, place the achar into that (keep pressing from top and fill the jar). |
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8
Done
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Now heat 1 cup oil of your choice (Mustard, Peanut or Sesame); let it cool down completely. And then pour it over the achar. Just make sure oil covers the achar completely. |
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9
Done
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Leave this achar for 3 days on kitchen counter; do not forget to stir once a day; and then after 3 days achar will be ready to eat. |
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10
Done
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In fridge, you can easily store this achar upto 2 years and outside for 12 months if it’s well prepared and preserved. |
