Raw Mango Gumberry Pickle - Gunda Keri Athanu - (Gujarati Style)

Name: Raw Mango Gumberry Pickle - Gunda Keri Athanu - (Gujarati Style)
Yield: Many
Cuisine: Indian
Ingredients: 500 grms raw mango; 500 grms Gumberry /Glueberry; 250 grms or as required pickle masala; 50 ml mustared oil to add pickle masala; 250 ml mustard oil to add in pickle jar; Salt to remove seeds and stickiness; 1 tbsp Salt for pickle masala; 1 tsp turmeric powder; 3 tsp kashmiri red chili powder; 4 tsp mustard dal; 1 tsp fenugreek dal; 2 tsp hing

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#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.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

prep. time 1 day

Many

500 grmsraw mango
500 grmsGumberry /Glueberry
250 grmsor as required pickle masala
50 mlmustared oil to add pickle masala
250 mlmustard oil to add in pickle jar
Salt to remove seeds and stickiness
1 tbspSalt for pickle masala
1 tspturmeric powder
3 tspkashmiri red chili powder
4 tspmustard dal
1 tspfenugreek dal
2 tsphing

Saved

Steps

prep. time 1 day

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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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on May 07, 2025 15:21

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐