Rajasthani Gunde Ka Achaar (Bird Lime Pickle) Recipe
A truly unique and flavorful condiment from Rajasthan, Gunde Ka Achaar or Bird Lime Pickle is an exquisite addition to your culinary repertoire. With its tangy, spicy, and slightly pungent taste, it pairs wonderfully with various Indian meals. The pickle is made using bird lime, a fruit with a distinct flavor, and is seasoned with a blend of aromatic spices. Serve this fiery, flavorful pickle with your meals to elevate your dining experience. Ideal for breakfast, lunch, or dinner, Gunde Ka Achaar will bring a touch of Rajasthan to your table.
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 & 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
Servings: 500 grams
Cuisine: Rajasthani
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Prepare the Gunde (Bird Lime):
Begin by boiling the gunde in water until soft. This step helps to soften the fruit and remove any bitterness. Once softened, drain the water, remove the seeds, and set the gunde aside to cool down completely. -
-
Prepare the Spice Mixture:
While the gunde is cooling, heat mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add asafoetida (hing), split methi seeds, split mustard seeds, and crushed fennel seeds to the pan. Stir these spices around for a minute to release their flavors. -
Add Ground Spices:
After the spices have been toasted lightly, add the turmeric powder and red chili powder to the mixture. Stir well to combine. At this point, adjust the salt according to your taste. Let the spices simmer in the oil for about 2 minutes, allowing the flavors to meld. -
Combine with Gunde:
Add the cooked gunde (bird lime) to the pan with the spice mixture. Stir everything thoroughly to ensure that the gunde is well coated with the spices. Stir-fry the mixture for an additional 4 to 5 minutes, allowing the flavors to infuse into the gunde and the masala to become well-integrated. -
Cool and Store:
Once the pickle has been cooked, turn off the heat and let the Gunde Ka Achaar cool down completely. After cooling, transfer the pickle into a glass or ceramic container with a tight-fitting lid for storage. It is important to store this pickle in a refrigerator, where it can stay fresh for 3 to 4 weeks, or even up to a month. -
Serve and Enjoy:
Rajasthani Gunde Ka Achaar is best served as an accompaniment with your meals. It pairs beautifully with parathas, rice, or any traditional Indian bread. Whether served at breakfast, lunch, or dinner, this tangy and spicy pickle is sure to add a unique burst of flavor to your dishes.
Notes:
- Shelf Life: Since this is a fresh-style pickle, it does not last as long as pickles made with preservatives. It should ideally be consumed within one to two months for the best flavor and freshness.
- Customizations: You can adjust the amount of red chili powder based on your spice preference. If you like it milder, reduce the amount of chili powder or use a milder variety.
This Rajasthani Gunde Ka Achaar is a wonderful example of traditional Rajasthan cuisine, offering a burst of flavors from its spicy, tangy profile. Enjoy this delightful pickle, which will surely become a favorite in your kitchen!
