How to make Gunda Kairi -
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 : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Mixed Fruit Chutney Green Chilli (Bhavnagri) Pickle Keerai Chutney Tamarind Chutney
Gunda Kairi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Gunda Kairi Recipe
Gunda destoned 2 kilograms
Raw mangoes 1 inch cubes 1 1/2 kilograms
Sea salt ground 1 1/2 cups
Turmeric powder 2 teaspoons
Split mustard seeds (rai ki dal) 3 cups
Fenugreek seeds (methi dana) split 1 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.
Nutrition Info
Calories : 10309 Kcal
Carbohydrates : 828.8 gm
Protein : 174.8 gm
Fat : 694.7 gm
Other : Vitamin C- 1910mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
