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.