HomeNo Onion No Garlic RecipeGunda keri nu athanu | Gunda keri pickle recipe | lasode ka...

Gunda keri nu athanu | Gunda keri pickle recipe | lasode ka achar

Gunda keri in methi masala is a traditional favorite pickle amongst all Gujarati. Gunda is a kind of berry with a very sticky stone in the middle and is available from March to June. It has anti-diabetic properties also. In gunda keri pickle, gunda is stuffed with pickle masala and grated mangoes and lastly completely immersed in pickle oil to preserve them for a long time. It tastes great with roti, thepla, or any meal.

Please do visit my other related recipe collection like

Recipe video 

Gunda keri nu athanu | Gunda keri pickle recipe | lasode ka achar

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course pickle
Cuisine Indian
Servings 1 Jar


For pickle

  • 500 gram gunda
  • 250 gram raw mango
  • 250 gram achar masala
  • 250 ml peanut oil

Achar masala

  • 1/2 cup split mustard seeds - rai na kuriya
  • 1/4 cup split fenugreek seeds - meethi na kuriya
  • 1/4 cup fennel seeds
  • 2 tsp hing
  • 1 tsp turmeric powder
  • 2 tbsp oil
  • 3 tbsp salt
  • 4 tbsp kashmiri red chilli powder


  • Deseed the Gunda by scooping out the sticky pulp and seed.
  • In a mixing bowl, add slightly crushed mustard seeds, fenugreek seed and fennel seeds. Then add asafetida in the centre
  • Now pour oil on masala and cover it for 2 minutes. Then add turmeric powder, salt and red chilli powder in it. Mix well and pickle masala is ready.
  • Then grate raw mango and add turmeric powder and salt in it. Squeeze out all juice from grated raw mangoes.
  • In a bowl, mix add grated mango and pickle masala. Then stuffed mixture into all deseeded gundas.
  • Place all gunda in bowl with reaming raw mango and pickle masala mixture. Cover and rest for 5-6 hours so masala flavored is added into all gundas.
  • Heat oil in pan and allow it to cool down.
  • Finally, add gunda keri pickle into sterilize glass bottle and pour oil into glass jar.
  • After 5-6 days gunda keri pickle is ready to eat.


  • Choose medium size, fresh and dark green color gunda for pickle.
  • The quantity of all ingredients like mango, achar masala, and oil should be half the quantity of gunda.
  • Store gunda pickle in sterilizing glass bottle.
  • Completely immerse the gundas pickle in oil to preserve it for a whole year.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes




Recipe Rating

Please enter your comment!
Please enter your name here
Captcha verification failed!
CAPTCHA user score failed. Please contact us!
- Advertisment -

Most Popular