Bharela Gunda nu Athanu (Gum Berry Pickle from Gujarat)

15 minutes
Prep: 30 minutes | Cook: 1 large jar


40-45 Gunda

For the Spice Stuffing

1 cup Yellow split mustard seeds (rai kuria)

1 tbsp Turmeric powder (haldi)

1 tsp Asafetida (hing)

3 tsp Chili powder (lal mirch powder)

2 tbsp salt (namak)

2 tbsp Fenugreek seeds (methi dana)

2 tbsp lemon juice (nimbu ras)

2 cups + 2 tbsp oil (tel)


  • Wash gunda berries well and spread out on a kitchen towel to air dry completely.
  • Heat 2 cups oil and let it cool to the room temperature.
  • When dry, cut the gunda on one side and scrape the seeds out with a salted knife. The salt helps cut through the gummy insides of the gunda berry. When done put in a bowl with a little salt and turmeric powder and mix well.
  • Meanwhile combine mustard seeds, turmeric, asafetida chili, salt fenugreek, lemon juice and t tbsp oil. Mix well. Stuff the cavities of the prepared gunda berries with prepared spice mixture, filling in a sterilised, clean dry air tight pickle jar as you go.
  • When done pour the oil over the stuffed gundas ensuring they are completely immersed in the oil.
  • The pickle will be ready to serve in about a week and will last upto a year.