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Stuffed gunda and mango pickle/ Gunda keri nu athanu

Stuffed gunda and mango pickle/ Gunda keri nu athanu

Indian food is incomplete without chutneys and pickles. I was hoping to get in some chutney recipes to go with the vada pav this week but plans changed. 

This summer I am going through a phase of making athanu/pickle and I have made 4 batches of athanu. Making athanu is so therapeutic.  Mango pickle is a must have in our home. Since mangoes are a summer fruit, I tend to make mango pickle at the start of summer, when the raw mangoes are available. The pickle usually lasts a few months and then I make a second batch towards the end of summer to last the winter months,

To make things even more exciting, I have landed my hands on gundas/clammy berries!! Until last week, I did not even know they exist here in Perth. 

Gunda as a fresh fruit is unedible. It has a seed in the centre with a sticky sap and the outer flesh is bitter and sticky too. However, it tastes divine pickled.  For this recipe I have used ready made pickle masala- the methi pickle masala version. This was my first time making gunda nu atha and I am chuffed with how it turned out. 

gunda21.jpg

Ingredients

  • 500g gunda/clammy berries
  • 1 medium sized raw chutney mango-grated
  • 125g pickle masala
  • 250 mL oil
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Other ingredients

  • 1/4 cup salt
  • Lemon juice from 2-3 freshly squeezed lemons

Method

  1. Use a pestle to crack the gunda. Make sure not to split the berries all the way. You want it to stay attached at one end
  2. Use the back of a small teaspoon to take some salt and use that to scoop the seed out of the gunda. Make sure you get out all the sticky stuff along with the seed. Discard the seed and the sticky sap
  3. Place the seeded gunda into a the bowl of lemon juice
  4. Once all the gunda have been seeded and soaked in lemon juice, leave them in the lemon juice for a couple of hours 
  5. Drain the lemon juice
  6. Use your fingers to stuff a  pinch of pickle masala into each berry ( I used about 15-20g )
  7. Combine the grated mango and stuffed gunda in a steel bowl 
  8. Sprinkle the turmeric powder on it
  9. Add the remaining pickle masala and add  salt if needed.( the pickle masala may already contain some salt).Mix well
  10. Heat the oil and then let it completely cool down
  11. Pour the oil onto the pickle 
  12. Jar the pickle and add more oil if needed. There should be oil floating on top of the pickle. This acts as a preservative
  13. Voila! your pickle/athanu is ready to enjoy.
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