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

Gunda Kairi Recipe Card

Gunda Kairi

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.    

You can also find more Pickles, Jams and Chutneys recipes like Pineapple Chutney, Tomato Achar, Thengai Chutney, Plum Jam.

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


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.