Gunda

Ingredients

• 500 gms gunda
• Oil as required
• 1/4 cup salt
• 3/8 cup turmeric powder
• 3/8 cup fenugreek seeds, coarsely ground
• A big pinch asafoetida
• 1/8 cup mustard seeds, coarsely ground
• 150 gms mango pieces
• 1/4 cup red chilli powder

Method

1. Cut the gunda and scrape out the seeds using a salted knife.
2. Mix in a little salt and turmeric powder.
3. Wash the mangoes thoroughly and wipe them completely dry.
4. Cut into cubes and remove the soft seeds.
5. Mix fenugreek, mustard, and turmeric powders together.
6. Heat 2 cups oil in a pan and let it cool until lukewarm.
7. Pour the oil over the powders and mix well.
8. Heat salt slightly in a dry pot on low flame, then remove.
9. In the same pan, lightly heat red chilli powder.
10. Mix both heated salt and chilli powder into the oil masala.
11. Add the gunda and mango cubes to the masala mixture and mix until well coated.
12. Transfer into a dry ceramic or glass jar.
13. Set aside for 4–5 days without mixing.
14. Heat enough oil to completely cover the pickled gunda and mango cubes.
15. Once cooled, pour into the jar.
16. Keep the jar tightly covered.
17. The pickle will be ready to serve in about a week.