Gunda

Gunda (or Bird Lime Fruit Pickle) is a traditional Gujarati pickle made with gunda (sticky berries) and raw mangoes, blended with aromatic spices and oil. This tangy, spicy, and flavorful pickle is a cherished condiment that pairs beautifully with Indian meals and lasts for months when stored properly.

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 raw mango pieces
• 1/4 cup red chilli powder

Instructions:

1. Prepare the Gunda:

   • Cut each gunda and scrape out the seeds using a knife rubbed with salt.
   • Mix the deseeded gunda with a little salt and turmeric powder.

2. Prepare the Mangoes:

   • Wash the mangoes thoroughly and wipe them dry.
   • Cut into cubes and remove any soft inner seeds.

3. Prepare the Masala:

   • Combine fenugreek, mustard, and turmeric powders in a bowl.
   • Heat about 2 cups of oil and let it cool until lukewarm.
   • Pour the oil over the spice powders and mix well.

4. Add Spices:

   • Heat salt lightly in a dry pot, then remove.
   • In the same pot, warm the red chilli powder slightly.
   • Add both the heated salt and chilli powder to the spiced oil mixture and stir well.

5. Mix the Pickle:

   • Add the prepared gunda and mango cubes to the masala mixture.
   • Toss gently until all pieces are well coated with the spices.

6. Set and Store:

   • Transfer the mixture into a clean, dry ceramic or glass jar.
   • Leave it undisturbed for 4–5 days.
   • Heat enough oil to cover the gunda and mango mixture completely, cool it, and pour over the pickle.
   • Seal the jar tightly.

7. Serve:

   • Let the pickle mature for about a week before serving.
   • Store in a cool, dry place and enjoy with Indian meals.