Gunda Keri


by
Gunda Keri


Added to 92 cookbooks   This recipe has been viewed 64603 times

This pickle is an old traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis. Gunda is a kind of a berry and since it is available only from March to June, it is bought in bulk quantities to be made into a pickle. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by a sticky substance which has to be removed before stuffing. Gundas are stuffed with spiced mixture of pickling spices, grated mangoes and mustard oil. It is very essential that the gundas are completely immersed in pickle oil to preserve them for a long time.

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Gunda Keri recipe - How to make Gunda Keri

Storage 1 year: In a cool dry place.   Preparation Time:    Maturing Time: 3 to 4 days.   Cooking Time:    Total Time:     Makes 3 cups.
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Ingredients


For the gundas
50 to 60 (500 grams) gundas
2 tsp sea salt (khada namak)

To be mixed into a stuffing
1/4 cup grated raw mango
1 cup split mustard seeds (rai na kuria)
1 cup chilli powder
1 tsp turmeric powder (haldi)
1 tsp asafoetida (hing)
1 tsp split fenugreek seeds (methi na kuria)
1 cup mustard oil
1 cup sea salt (khada namak), roasted and powdered
Method

    For the gundas

    1. Destalk the gundas. Lightly crush the gundas using a pestle.
    2. Remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the sea salt and then remove the gunda seeds.

    How to proceed

    1. In a sterilised glass jar, spread half of the stuffing mixture on the base of the jar.
    2. Stuff each gunda with ½ teaspoon of the stuffing mixture and place it inside the glass jar.
    3. Spread the remaining stuffing on top of the gundas.
    4. Press the gunda down in the jar with the back of a spoon so that the oil completely covers the pickle.
    5. The gundas should be kept completely covered with oil because oil acts as a preservative and enables the pickle to be stored for upto a year.
    6. The pickle will be ready to eat after 3 to 4 days.

    Tips
    1. If the oil does not form a covering layer, you can add an additional ¼ cup of mustard oil to the pickle on the next day.
    Accompaniments

    Green Moong Dal and Spring Onion Paratha 
    Methi Alu Parathas 
    Paneer Stuffed Green Pea Parathas 
    Stuffed Bajre ki Roti 

    Nutrient values per serving
    Energy600 cal
    Protein0 g
    Carbohydrates0 g
    Fiber0 g
    Fat66.7 g
    Cholesterol0 mg
    Vitamin A600 mcg
    Vitamin B10 mg
    Vitamin B20 mg
    Vitamin B30 mg
    Vitamin C0 mg
    Calcium0 mg
    Iron0 mg
    Folic Acid0 mcg
    Sodium0 mg
    Potassium0 mg
    Zinc0 mg

    RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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