Rajasthani Gunde Ka Achaar Recipe (Bird Lime Pickle)
Give this delicious Gunde Ka Achaar Recipe a try which is packed with flavours from the pickle masala along with mustard oil giving it the robust flavours and taste.
Rajasthani Gunde Ka Achaar is the pickle made with bird lime. It is very popularly made in Rajasthani households and is served as a side dish/accompaniment along with their meals. Gunde Ka Achaar recipe also can be the savior when you do not have time to prepare sabzi for lunch box with rotis.
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- 500 grams Gunde (bird lime)
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Split Methi Seeds (Methi Kuria)
- 1 teaspoon Split Mustard Seeds (Rai Kuria)
- 1 teaspoon Fennel seeds (Saunf) , roasted and crushed
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 tablespoon Red chilli powder
- 3 tablespoons Mustard oil
- Salt , to taste
How to make Rajasthani Gunde Ka Achaar Recipe (Bird Lime Pickle)
To 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.
Once 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.
After 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.
Once done, turn off the heat.
Let the Gunde Ka Achaar cool down completely. Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container.
Store 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.
Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.