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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
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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).
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