Name: Gunda and Raw Mango Pickle recipe by Dipti Mehta at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: For Gundas; 300 gm Gunda; 100 gm Raw Mango (keri); For stuffing; Asafoetida - 1/4 tsp; Turmeric Powder (Haldi) - 3/4 tsp; Red Chilli Powder(Mirch Powder) - 3 tsp (or according to your taste); Salt - According to your taste; Oil - 3/4 Cup; Split Mustard Seeds(Rai na Kuria) - 200 gm

ABOUT Gunda and Raw Mango Pickle RECIPE

Gujarati's are fond of pickles. They have many pickle in their everyday food accompanies. Gunda is a kind of berry available only for 2 months in a year. While using Gunda it has to be cleaned well from outside and inside, as inside it's seed is covered with sticky substance. This should be removed before stuffing Gundas for Pickle.

Ingredients Serving: 10

For Gundas
300 gm Gunda
100 gm Raw Mango (keri)
For stuffing
Asafoetida - 1/4 tsp
Turmeric Powder (Haldi) - 3/4 tsp
Red Chilli Powder(Mirch Powder) - 3 tsp (or according to your taste)
Salt - According to your taste
Oil - 3/4 Cup
Split Mustard Seeds(Rai na Kuria) - 200 gm

Instructions

Clean Gundas properly from outside and let it dry
Mix split mustard seeds and asafoetida in a flat wide vessel and in parallel heat oil to the smoking point.
Add half of the oil in the mixture. Keep it aside and let it cool completely.
Cut raw mangoes into medium sized cubes.
While the mixture is getting cool take the gunda. Apply little oil to your hands before handling gunda. Split it a half and remove the seed. Use the tip of knife for removing gunda seeds. Keep it aside
If the above prepared mixture of mustard seeds and asafoetida is completely cool, add turmeric powder, red chilli powder and salt. Now add both gunda and raw mangoes to ready mixture and mix well.
Transfer into glass bottle. At the end add the half left over oil at the top of mixture.pack it tightly cover it and keep for 1 day.
Tempting gunda and raw mango pickle is ready to accompany your everyday food.

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