Gujarati Gunda Pickle Recipe | Spicy & Tangy Achar with Easy Prep Tips!

Описание: When you spot gunda in a U.S. grocery store — don’t think twice. Grab it. You won’t find it often!

This is THE Gujarati gunda pickle my family waits for every summer. Each one is hand-cracked and stuffed with a bold mix of grated raw mango and spicy achar masala — no sweet stuff here.

My mom has the best kitchen hack for cracking sticky gundas — she lines a cardboard box with a grocery bag and cracks them with a mallet. Easy clean-up and no mess on your counters!

Tips from my kitchen:
🥭 Use sour, unripe mango only
🌶 I prefer Shri Santoshi or Apex achar masala
🫙 Always use dry, clean hands and spoons — moisture is the enemy!

It’s a labor of love, but one bite and you’ll know it’s worth every minute.

📝 Approximate Recipe (with Mom’s Hack):

Ingredients:
• Fresh green gunda (Lasoda) – bright green, quarter-size or bigger
• Raw unripe mango – peeled and grated (equal to amount of masala)
• Spicy achar masala (like Shri Santoshi or Apex) – not sweet masala
• Salt (to taste)
• Hing (optional)
• Red chili powder (optional)
• Oil – for topping and mixing
• Clean, dry glass jar

Prep Steps:
1. Wash gunda thoroughly and let them dry completely — air-dry or pat dry with paper towel.
2. Peel and grate raw mango using a food processor.
3. Mix grated mango with achar masala. Taste and adjust salt, hing, or chili powder.
4. Add a little oil and mix. Set aside.

To Prep Gunda:
1. Mom’s tip: Line a cardboard box with a grocery bag or ziplock. Place dry gundas inside and lightly hit them with a mallet to crack open — makes clean-up so much easier!
2. With the narrow end of a spoon dipped in salt, remove the sticky seed from each gunda.
3. Remove stems if not already done.

To Assemble:
1. Stuff each cracked gunda with the mango-masala mix using clean, dry hands.
2. Place stuffed gundas in a clean, dry glass jar, layering with leftover masala.
3. Press down and top with a layer of oil.
4. Let rest at room temperature for 48 hours. Stir gently with a dry spoon every few hours, tasting and adjusting salt or oil as needed.
5. After 48 hours, press down again, top with more oil, and refrigerate. Best enjoyed within a month.

👉 To store longer: heat oil, cool it completely, and pour over the pickle.

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