Rajasthani Gunde Ka Achaar (Bird Lime Pickle) Recipe
Description
Rajasthani Gunde Ka Achaar is a traditional, tangy, and aromatic pickle made from bird lime (also known as “Gunde”), and it holds a special place in the kitchens of Rajasthan. This pickle is not only a flavorful accompaniment to the staple Rajasthani meals but also serves as a quick and delicious side dish, perfect when you’re in a time crunch. Its spicy, tangy, and slightly bitter flavors balance out the richness of curry dishes, rotis, or rice, and it can be a great solution when you don’t have time to prepare a vegetable dish for your lunch box. Popular for its unique taste, Rajasthani Gunde Ka Achaar can last for weeks, making it a convenient addition to your meals.
This pickle embodies the spirit of Rajasthani cuisine, offering a perfect blend of spices and textures. Enjoy it as a side to your everyday meals or as a zesty garnish on sandwiches or parathas!
Ingredients
| Ingredient | Quantity |
|---|---|
| Gunde (bird lime) | 500 grams |
| 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 teaspoon |
| Red Chilli powder | 1/2 tablespoon |
| Mustard oil | 3 tablespoons |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Instructions
-
Prepare the Gunde (Bird Lime):
Begin by boiling the Gunde (bird lime) in water until they are soft. Once done, drain the water and allow the Gunde to cool down completely. After cooling, carefully remove the seeds from the Gunde. This step requires patience, but it’s essential for the final texture and flavor of the pickle. -
Prepare the Spice Mix:
Heat mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the asafoetida (hing) and let it sauté for about 30 seconds. Then, add the split methi seeds (Methi Kuria), split mustard seeds (Rai Kuria), and fennel seeds (Saunf), and continue to sauté for another minute. The aroma will begin to release as the seeds toast slightly in the oil. -
Add the Spices:
Stir in the turmeric powder (Haldi) and red chili powder. Mix everything well, making sure the spices coat the oil evenly. Add salt to taste, and adjust the spiciness according to your preference. Allow the mixture to cook for about 2 minutes to let the flavors meld together. -
Combine the Gunde and Spice Mix:
Once the spices are aromatic, add the prepared Gunde to the pan. Gently stir-fry the Gunde in the spice mix for 4 to 5 minutes. The goal is to ensure that the Gunde are well coated with the flavorful masala. Keep stirring to prevent the spices from burning and to allow the Gunde to absorb the spices thoroughly. -
Cool and Store:
Once the Gunde is evenly coated with the spice mix, turn off the heat. Let the Gunde Ka Achaar cool down completely at room temperature. Once cooled, transfer the pickle into a glass, ceramic, or pickle jar for storage. -
Storage:
Store the Rajasthani Gunde Ka Achaar in an airtight jar and refrigerate. This pickle will stay fresh for 3 to 4 weeks, but since it’s a fresh pickle, it’s best consumed within a month. -
Serving:
Rajasthani Gunde Ka Achaar can be served alongside your meals like parathas, rotis, rice, or curries. It makes a great addition to any breakfast, lunch, or dinner as a tangy accompaniment.
Tips:
- Gunde Preparation: Make sure to properly remove the seeds from the bird lime as they can add a bitterness to the pickle if left in.
- Adjusting Heat: If you prefer a milder pickle, reduce the amount of red chili powder, or you can add a little sugar to balance the heat.
- Flavor Development: Let the pickle sit for a couple of days after making it to allow the flavors to develop fully before consuming. The spices will infuse better after some time.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~45 kcal |
| Total Fat | ~4g |
| Saturated Fat | ~1g |
| Carbohydrates | ~4g |
| Fiber | ~2g |
| Sugars | ~1g |
| Protein | ~1g |
| Sodium | ~250mg |
(Note: Nutritional information is an estimate based on standard quantities and may vary based on specific ingredients used.)
Conclusion:
Rajasthani Gunde Ka Achaar is a delightful pickle packed with unique flavors that perfectly complement your everyday meals. Its blend of spices and tangy bird lime creates a rich and distinct taste, making it a must-try for pickle lovers. This traditional Rajasthani recipe is not only easy to make but also offers a long shelf life, making it a practical and tasty addition to your kitchen repertoire. Enjoy it with your favorite Indian meals and elevate the dining experience with a burst of flavors!
