Friday, 30 March 2007

Gunda ne Keri jo Athanu - Mango and Gunda Pickle

Masala
Ingredients
1 cup split/hulled mustard seeds
1/2 cup coarsely ground coriander
1/2 cup coarsely ground fenugreek
1 teaspoon fennel seeds
2 sticks cinamon
4 whole cloves
3 cardomom pods
8 whole black pepper
1 and 1/2 cups oil
1 cup ground red chilies
2 teaspns tumeric powder

Method
Place the whole spices in a pan.
Heat the oil in another pan
Add the oil to the spices

Add chillies and tumeric to the masala
mix











cool and use (enough for 3 preps of pickle)







Pickle
Ingredients

1 1b gunda
1 1b green mangos
Juice of 5 lemons
1/2 cup salt

Method
1. Wash and dry the mangoes and gunda
2. Mix the lemon juice and salt in a bowl
3. cut the mangoes into small pieces keep aside
4. split the gunda, remove the seed, and place in the lemon juice
Add the mangoes and mix well
leave overnight at room temperature

















The next day, discard the lemon juice and spread the mangoes and gunda on a dry tea towel, leave to dry for one day

Take a clean jar, place 1/2 cup of oil in the jar
Stuff the gunda with 1/2 tspn of masala and place in the jar
Place the mangoes in between the gunda
This pickle will be ready to eat in 1 months time
We store it in the fridge, but a cool place should be fine.

16 comments:

Anonymous said...

Hi

Just found this site and am salivating over this pickle. Could you please tell me what 'Gunda' is?

Sajeda Meghji said...

Gunda is a berry with one seed, I don't know the English term for it. When cut is exudes a stick sap like glue; that is why we have to soak it in lemon juice.
It can be bought in Asian stores, see this Time-out article
http://www.timeout.com/london/restaurants/features/2186.html

Sharmi said...

Waw, My cheeks Hurts. lovely looking pickle. I wish I could taste it.

cheers
sharmi

Sajeda Meghji said...

Thanks Sharmi,
you are welcome to come around next time you are in London!

trupti said...

Aaah.. a classic recipe...Chachi is one enthusiastic cook, Please tell her I said that! :)

trupti

Sajeda Meghji said...

I agree Trupti, and yes I told her...

Manu Sharma said...

Gunda is called lassure or lasure in India, particularly in the state of Punjab. We have a slightly different way of making the pickle - we don't remove the seed or the cap and it's made in mustard oil.

The pickle is called lassure ka achar in Hindi. =)

Saju said...

thanks for that Manu

manisha0_0 said...

hi, i liked you recipe of pickle. here is my blog i have also tried to write gunda pickle recipe.

thanks,
http://recipe4cooking.blogspot.com/search/label/pickle

Anonymous said...

This gunda looks like an olive - can it be replaced by a large fresh pitted green olive (not the jarred kind) that have been drained, soaked and rinsed then slightly cooked in this mixture?

Anonymous said...

Hi Sajeda

I came across your blog and I would like to say what a masterpiece it is, please also extend my greetings to Kakiji
and tell her " aanji rasoy ditay to mujhe mo me to parni achivya"
keep up the good work!
Irina

Anonymous said...

Hi Sajeda

I came across your blog and I would like to say what a masterpiece it is, please also extend my greetings to Kakiji
and tell her " aanji rasoy ditay to mujhe mo me to parni achivya"
keep up the good work!
Irina

Raj said...

Hi can anyone tell me where should i get this picle readymade?

RAjesh

Mina Joshi said...

Just to let you know- I tried out your recipe and the gunda pickle was great. I have been using the same masala for fresh chilly pickle.

Anonymous said...

hi, new to the site, thanks.

Nihal said...

oh sweet.. i would love to try this as i want to recreate the mango pickles that sent to me from Tanzania. Is it ok if i left out "Gunda"? There is no way I can find it and I couldn't care less about it, all i want is mango! lol

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