Raw Mango Gumberry Pickle - Gunda Keri Athanu - (Gujarati Style)
#SP #SummerPicklesandPreserves
#RawMangoGumberryPickle
#GundaKeriNuAthanu
#RawMango #Gumberry #Glueberry #KachiKairi #KachaAam #Gunda
#Lasode #Bhokar
#Pickle #Athanu #Aachar #MustardOil #Salt #MustardDal #FenugreekDal #Asafoetida #RedChiliPowder #TurmericPowder #Hing
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove @manishaspurevegtreasure
#Cookpad #Cookpadindia #Cookpadenglish #Cooksnap
Gumberry/Glueberry/Lasode/Gunda/Bhokar are the different names of this summer season greenish fruit, a type of berry with a sticky, natural gum around its seed. This gum can be removed by applying salt and sour liquid. For pickle, raw gumberries, and to be used, and for sabzi, ripe gumberry are used.
Raw Mango Gumberry Pickle - Gunda Keri Athanu - (Gujarati Style)
#SP #SummerPicklesandPreserves
#RawMangoGumberryPickle
#GundaKeriNuAthanu
#RawMango #Gumberry #Glueberry #KachiKairi #KachaAam #Gunda
#Lasode #Bhokar
#Pickle #Athanu #Aachar #MustardOil #Salt #MustardDal #FenugreekDal #Asafoetida #RedChiliPowder #TurmericPowder #Hing
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove @manishaspurevegtreasure
#Cookpad #Cookpadindia #Cookpadenglish #Cooksnap
Gumberry/Glueberry/Lasode/Gunda/Bhokar are the different names of this summer season greenish fruit, a type of berry with a sticky, natural gum around its seed. This gum can be removed by applying salt and sour liquid. For pickle, raw gumberries, and to be used, and for sabzi, ripe gumberry are used.
Cooking Instructions
- 1
Wash raw mango and gunda. Cut raw mango in pieces, and add salt and turmeric powder. Mix well. Keep aside to release its natural water. Then, strain out all water.
- 2
Mean while crack gumberries and remove seeds and their stickiness by rubbing salt inside gumberris. Soak in raw mango strained water for 1 hour. After that, strain it, too.
- 3
Spread raw mango pieces and gum berries on a cloth, keep under sunlight for 1 hour or under full fan air for 3 hours to dry completely.
- 4
Keep ready pickle masala. In a bowl, mix rai dal, methi dal, hing, turmeric powder, salt, and hing. Mix well. Add 50 ml mustard oil. Mix well.
- 5
Fill pickle masala in dried gumberries and rub raw mango pieces in pickle masala. Mix well. Fill in a jar layer by layer. Keep aside for 24 hours. Next day, add oil as required. Check again the next day, add if required. Oil must be high level of jar to keep pickle fresh and preserved.
- 6
After 3 days, it is ready to serve. Enjoy this pickle with roti, puri, and paratha of your choice. It can be preserved for years.
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