Gunda and raw mango pickle Recipe

Recipe By Slurrp

Gunda and raw mango pickle is a tangy and spicy Indian condiment made with gunda (Indian berry) and raw mango. This pickle is bursting with flavors and is a perfect accompaniment to any meal. The gunda adds a unique texture and the raw mango adds a refreshing sourness to the pickle. It is easy to make and can be stored for months, allowing you to enjoy its deliciousness for a long time.

3.6
17 Rating -
Rate
35minstotal
30minsPrep
5minsCook
35m.total
30m.Prep
5m.Cook
Gunda and raw mango pickle
plan
Bookmark

ingredients serve

Ingredients for Gunda and raw mango pickle Recipe

  • 25 gram Gunda
  • 1/5 Raw Mangoes
  • 1/5 teaspoon Salt
  • 1/5 teaspoon Red Chili Powder
  • 1/20 teaspoon Turmeric Powder
  • 0.40 tablespoon Mustard Oil

Directions: Gunda And Raw Mango Pickle Recipe

Cooking Directions

  • STEP 1.Wash and dry the gunda and raw mangoes thoroughly.
  • STEP 2.Cut the gunda into small pieces and remove the seeds.
  • STEP 3.Grate the raw mangoes and squeeze out the excess juice.
  • STEP 4.In a mixing bowl, combine the gunda, grated raw mango, salt, red chili powder, turmeric powder, and mustard oil.
  • STEP 5.Mix well until all the ingredients are evenly coated.
  • STEP 6.Transfer the pickle to a clean, sterilized jar and cover it tightly.
  • STEP 7.Keep the jar in a cool and dry place for at least a week to allow the flavors to develop.
  • STEP 8.Shake the jar every few days to ensure the pickle is well mixed.
  • STEP 9.After a week, the pickle is ready to be enjoyed.
  • STEP 10.Serve the gunda and raw mango pickle with roti, paratha, or rice.
  • STEP 11.Store the pickle in the refrigerator for longer shelf life.

Cooking Tips

  • Make sure to wash and dry the gunda and raw mangoes properly to remove any dirt or impurities.
  • Adjust the amount of red chili powder according to your spice preference.
  • Use a clean and sterilized jar to store the pickle to prevent any spoilage.
  • Allow the pickle to mature for at least a week to enhance the flavors.
  • You can add a pinch of asafoetida (hing) for additional flavor.

Storage and Serving

  • Store the gunda and raw mango pickle in a clean, airtight jar in the refrigerator.
  • It can be stored for up to 6 months.
  • Serve the pickle as a condiment with Indian meals or as a side dish.
  • Make sure to use a clean and dry spoon every time you take out the pickle to prevent contamination.
Nutrition
value
184
calories per serving
19 g Fat< 1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    < 1mg
  • Vitamin A
    551mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    20mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp