Rajasthani Gunday Pickle Recipe (Bird Lime Pickle)
A vegetarian Rajasthani recipe with gunde (bird lime), asafoetida (hing), split methi seeds (methi kuria). Ready in 45 min, serves 500.
Curated byPriyanka Rathore🇮🇳
Instructions
11 steps- 1
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
gunde (bird lime)(500 grams)split methi seeds (methi kuria)(1 teaspoon)split mustard seeds (rai kuria)(1 teaspoon)fennel seeds (saunf) - roasted and crushed(1 teaspoon) - 2
Once done, heat the mustard oil in a heavy bottomed pan
split mustard seeds (rai kuria)(1 teaspoon)tablespoons mustard oil(3) - 3
Once heated, stir in the asafoetida, the achaar masala and red chilli powder
asafoetida (hing)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/2 tablespoon) - 4
Adjust salt according to taste
salt - to taste - 5
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
gunde (bird lime)(500 grams) - 6
Once done, turn off the heat
- 7
Let the Gunde Ka Achaar cool down completely
gunde (bird lime)(500 grams) - 8
Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container
gunde (bird lime)(500 grams) - 9
Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month
gunde (bird lime)(500 grams) - 10
Since this a more like a fresh pickle, it only stays for a month or two
- 11
Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner
gunde (bird lime)(500 grams)
Rate this recipe
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Rajasthani Gunday Pickle Recipe (Bird Lime Pickle)
A vegetarian Rajasthani recipe with gunde (bird lime), asafoetida (hing), split methi seeds (methi kuria). Ready in 45 min, serves 500.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
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
gunde (bird lime)(500 grams)split methi seeds (methi kuria)(1 teaspoon)split mustard seeds (rai kuria)(1 teaspoon)fennel seeds (saunf) - roasted and crushed(1 teaspoon) - 2
Once done, heat the mustard oil in a heavy bottomed pan
split mustard seeds (rai kuria)(1 teaspoon)tablespoons mustard oil(3) - 3
Once heated, stir in the asafoetida, the achaar masala and red chilli powder
asafoetida (hing)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/2 tablespoon) - 4
Adjust salt according to taste
salt - to taste - 5
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
gunde (bird lime)(500 grams) - 6
Once done, turn off the heat
- 7
Let the Gunde Ka Achaar cool down completely
gunde (bird lime)(500 grams) - 8
Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container
gunde (bird lime)(500 grams) - 9
Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month
gunde (bird lime)(500 grams) - 10
Since this a more like a fresh pickle, it only stays for a month or two
- 11
Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner
gunde (bird lime)(500 grams)
Rate this recipe
