Raw Mango Gumberry Pickle - Gunda Keri nu Athanu - (Gujarati Style)
#SP
Raw mango & Gunda pickle - a delicious spicy tangy seasonal gum berry pickle is a delicious Gujarati traditional recipe. Here I have used readymade achar masala but traditionally our grandmothers used to prepare it at home.
We wait for the summer to come and we prepare this pickle and store it for the whole year and sometimes more than that. We enjoy this pickle with bhakhari, thepla, puri, roti, dal-chawal or khichdi.
Raw Mango Gumberry Pickle - Gunda Keri nu Athanu - (Gujarati Style)
#SP
Raw mango & Gunda pickle - a delicious spicy tangy seasonal gum berry pickle is a delicious Gujarati traditional recipe. Here I have used readymade achar masala but traditionally our grandmothers used to prepare it at home.
We wait for the summer to come and we prepare this pickle and store it for the whole year and sometimes more than that. We enjoy this pickle with bhakhari, thepla, puri, roti, dal-chawal or khichdi.
Cooking Instructions
- 1
First of all wash the raw mango and gunda properly. Make them dry using clean kitchen napkin. Now cut the mangoes in small pieces and remove the stems from gunda. (Do not remove it's crown) Sprinkle turmeric powder and salt. Toss them well and keep them aside covering the vessel.Keep on tossing it whenever you remember. Next day you will find that water is released from it and the skin of mango and gunda have become yellowish and bit tender.
- 2
Now take the mango pieces on a neat and clean cotton cloth. Keep space in between the pieces. Remove the seeds from gunda and apply salt in the cavity using spoon or knife. Keep the with mango pieces.
- 3
Now take the achar masala and stuff the gunda properly. Take the clean glass jar, put some achar masala on the bottom, then take some raw mango pieces and coat with achar masala and spread on the bottom. Then put stuffed gunda. Repeat the process again till all the mango pieces and gunda and filled in the jar.
- 4
Heat the oil and let it cool down for the over night. Next day, pour the oil in the pickle jar and store it with airtight container. The oil should be covering the achar so it can be stored for long time. Enjoy it 😊
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