Rajasthani Gunde Ka Achaar Recipe (Bird Lime Pickle)

Name: Rajasthani Gunde Ka Achaar Recipe (Bird Lime Pickle)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 500
Cuisine: Indian
Ingredients: 500 g Gunde (500 grams Gunde (bird lime)); 1 tsp Asafoetida (1 teaspoon Asafoetida (hing)); 1 tsp Fenugreek Seed (1 teaspoon Split Methi Seeds (Methi Kuria)); 1 tsp Mustard Seeds (1 teaspoon Split Mustard Seeds (Rai Kuria)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) roasted and crushed); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ½ tbsp Red Chili Powder (1/2 tablespoon Red Chilli powder); 3 tbsp Mustard Oil (3 tablespoons Mustard oil); 0 pieces Table Salt (Salt to taste)

Rajasthani Gunde Ka Achaar Recipe (Bird Lime Pickle) - Indian Pickles & Achar Recipes (Indian)

45 minIndian

Servings500

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Steps

1To Prepare Rajasthani Gunde Ka Achaar, boil the gunde ni water until soft, drain the water, remove the seeds and keep it aside to cool down.
2Once done, heat the mustard oil in a heavy bottomed pan. Once heated, stir in the asafoetida, the achaar masala and red chilli powder. Adjust salt according to taste.
3After 2 minutes, add the cooked gunde and mix everything well and stir fry for 4 to 5 minutes until the masala gets well coated to make the Gunde Ka Achaar.
4Once done, turn off the heat.
5Let the Gunde Ka Achaar cool down completely. Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container.
6Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month. Since this a more like a fresh pickle, it only stays for a month or two.
7Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner.