Gunda Keri
by Tarla Dalal
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.
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.
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
- Main Procedure
For the gundas
- For the gundas
- Destalk the gundas. Lightly crush the gundas using a pestle.
- 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
- How to proceed
- In a sterilised glass jar, spread half of the stuffing mixture on the base of the jar.
- Stuff each gunda with ½ teaspoon of the stuffing mixture and place it inside the glass jar.
- Spread the remaining stuffing on top of the gundas.
- Press the gunda down in the jar with the back of a spoon so that the oil completely covers the pickle.
- 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.
- The pickle will be ready to eat after 3 to 4 days.
- 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.
| Energy | 43 cal |
| Protein | 0 g |
| Carbohydrates | 0.1 g |
| Fiber | 0 g |
| Fat | 4.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 44.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 0.1 mcg |
| Calcium | 1.8 mg |
| Iron | 0 mg |
| Magnesium | 0.1 mg |
| Phosphorus | 0.1 mg |
| Sodium | 2860.7 mg |
| Potassium | 1.8 mg |
| Zinc | 0 mg |
Any recipe for gundha fruit which is ripened
I would like to know regarding gunda pickle I have to remove the seeds and then take all the sticky gluey part from inside and then steam it or just to stuff the Spice inside