Skip to content
India in Nutshell
Sign in
Suggest a correction

Gunde ka achaar

AI-drafted · awaiting admin review

A pickle of gunda (lasoda) berries, sticky green fruits of the Cordia tree, with mustard, fennel and mustard oil.

Region: RajasthanOccasion: Summer pickling; everyday accompanimentTime: 30 min + 3–4 days maturingServes: About 500 gVegan

Ingredients

  • 500 g fresh gunda (lasoda) berries
  • 2 tbsp salt
  • 1 tsp turmeric
  • 3 tbsp split mustard seeds (rai kuria)
  • 2 tbsp fennel seeds, coarsely crushed
  • 1 tbsp fenugreek seeds, coarsely crushed
  • 2 tbsp red chilli powder
  • ½ tsp hing
  • 1 cup mustard oil

Method

  1. Wash and dry the gunda well. Remove the caps and slit each one; press out the sticky seed (rub salt on your fingers to stop it sticking).
  2. Heat the mustard oil until it smokes, then let it cool completely.
  3. Mix all the spices and salt with a little of the oil.
  4. Stuff the spice mixture into the slit gunda and place them in a clean, dry glass jar.
  5. Pour the remaining oil over so the fruit is covered. Keep the jar in the sun for 3–4 days, shaking daily, before eating.

History

Gunda trees grow across dry western India, and their fruit appears briefly in early summer, so families pickle it to last the year.

Significance

Gunde ka achaar is a summer ritual in many Rajasthani homes, with women pickling together.

Sources