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

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
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.




Recipe Rating

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

- Advertisment -

Most Popular