Gunda keri in methi masala is a traditional most 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.
Recipe card for gunda keri nu athanu
- 500 g Gunda
- 250 g raw mango
- 250 g achar masala
- 250 ml peanut oil
- ½ cup split mustard seeds rain na kuria
- ¼ cup split fenugreek seeds meethi na kuria
- ¼ cup fennel seeds
- 2 tsp asafetida hing
- 1 tsp turmeric powder
- 2 tbsp oil
- 3 tbsp salt
- 4 tbsp kashmiri red chili 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.
- Quantity of all ingredients like mango, achar masala, and oil should be half than the quantity of gunda.
- Store gunda pickle into sterilizing glass bottle.
- Completely immerse the gundas pickle in oil to preserve for a whole year.