AI-generated image
Gunda nu athanu
Gum berry pickle
ગુંદાનું અથાણું: whole gum berries (lasoda) stuffed with methi-rai kuria masala and raw mango, pickled under oil (fills a 1 litre jar)
Gunda (lasoda or Indian cherry, Cordia myxa) appear in Gujarati markets for only a few weeks in early summer, and a jar of gunda nu athanu is the reward for catching them. Each green berry is slit and its sticky seed pulled out, then stuffed with the same kuria-based masala used for methia keri, along with small pieces of raw mango for sourness. Under groundnut oil the berries soften in a few days into a tender, slightly chewy pickle with a mild sweetness of their own and plenty of chilli heat. It is loved alongside bhakhri, thepla, khichdi and kadhi, and many families make it as keri-gunda, half mango, half berries. Getting the seed out is the only tricky part, because the flesh is gluey: dip your knife and fingertips in salt and the seed slips out cleanly. Pick firm, fully green berries with no brown patches. Common mistake: washing and stuffing straight away; any water left inside the berry will spoil the jar, so dry them completely first. Keep everything submerged under oil, always use a dry spoon, and discard if you see mould. Chef's tip: gunda soften faster than mango, so make a smaller jar and eat it within three months.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the gunda
- 1 ⅛ lb gunda (lasoda berries)firm and green
- 2 tbsp coarse saltfor the knife and fingers
- 1 raw mangoabout 250 g, unpeeled, cut in 1 cm dice
- 1 tsp salt
- ½ tsp ground turmeric
For the masala
- 1 ¼ cups groundnut oil
- 1 tsp gluten-free asafoetida
- 1 ⅜ oz Kashmiri chilli powder
- 1 tbsp hot red chilli powder
- 1 tsp ground turmeric
- 1 oz salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Wash 1 ⅛ lb gunda (lasoda berries), then spread on a cloth and dry completely for 1–2 hours. Pull off the caps.
5 minStep 2: Toss 1 raw mango with 1 tsp salt and ½ tsp ground turmeric and leave for 1 hour; then drain and pat dry with a cloth.
2 minStep 3: Sterilise the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 15 minutes (or in strong sun for a few hours). Cool completely; jar, lid, bowls, spoons and your hands must be bone dry.
Step 4: Heat 1 ¼ cups groundnut oil until it just smokes, then turn off the heat. Put 1 ¾ oz methi kuria (split fenugreek seeds) and 1 ¾ oz rai kuria (split mustard seeds) in a dry bowl with 1 tsp gluten-free asafoetida in the centre, pour 3 tbsp of the hot oil over the hing, cover for 2 minutes, then mix and cool completely.
5 minStep 5: Stir 1 ⅜ oz Kashmiri chilli powder, 1 tbsp hot red chilli powder, 1 tsp ground turmeric and 1 oz salt into the cooled kuria, then mix in the drained mango.
2 minStep 6: Put 2 tbsp coarse salt in a small dish. Tap each berry on the board with the flat of a knife to crack it, or slit it from the tip, keeping the base joined. Dip the knife tip in salt and lever out the sticky seed; dip your fingers too so it slides out.
25 minStep 7: Stuff each berry firmly with the masala and mango mixture, pressing it in with a dry spoon handle.
15 minStep 8: Layer the stuffed gunda in the jar and scatter the leftover masala on top. Pour over the cooled oil until it covers everything by 2 cm.
3 minStep 9: Leave for 4–5 days, gently shaking the jar or stirring with a dry spoon once a day, until the berries soften. Keep the oil topped up above the pickle, store in a cool place and eat within 3 months. Discard if mould or an off smell appears.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gunda nu athanu take?
- About 55 minutes in total: 50 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw mango?
- Green apple with lemon juice (for the sourness).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.