Gunda Kairi Recipe - A mixture of gunda and raw mangoes in an achar.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gunda(गुंदा), Raw mangoes(कच्चे आम)

Cuisine : Gujarati

Course : Pickle Jams Chutneys

Gunda Kairi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Pickle Jams Chutneys recipes like Chile Con Queso, Kadipatta Chutney, Coconut Sambol, Mushroom Pickle. Or try out these recipes from Gujarati like Strawberry Basoondi, Churme Meve Ke Laddoo, Methi Khakhra, Char Dal Ni Khichdi.

Gunda Kairi Recipe - How to make Gunda Kairi

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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Gunda destoned2 kilograms

  • Raw mangoes 1 inch cubes1 1/2 kilograms

  • Sea salt ground1 1/2 cups

  • Turmeric powder 2 teaspoons

  • Split mustard seeds (rai ki dal) 3 cups

  • Fenugreek seeds (methi dana) split1 cup

  • Kashmiri red chilli powder 2 cups

  • Red chilli powder 1 cup

  • Asafoetida 1 tablespoon

  • Black peppercorns 2 tablespoons

  • Mustard oil 1/2 litre

Method

Step 1

Apply a little oil and salt to your hands before handling gunda. Split them and remove the seeds. Wash, wipe dry and cut raw mangoes into medium sized cubes.

Step 2

Take the mango pieces and gunda in a big bowl. Add one cup of salt and one teaspoon of turmeric powder and mix well. Cover and keep for half an hour.

Step 3

Mix split mustard, split fenugreek, Kashmiri red chilli powder, Reshampatti chilli powder, asafoetida, peppercorns, remaining sea salt and turmeric powder.

Step 4

Heat half the mustard oil to smoking point. Cool a bit and add to the mixed spices. Discard the water that has been given out from the mango and gunda mixture. Add the mango and gunda mixture to the spices and mix well.

Step 5

Transfer into sterilized glass or porcelain bottles, packing it tightly to remove any air bubbles. Cover and keep for twenty four hours.

Step 6

Heat the remaining oil to smoking point, cool and add it to the pickles. Again cover and keep it for at least ten to fifteen days.

Step 7

Best is for three weeks by which time the oil will surface and the pickle will be ready to eat.

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