Follow these steps for perfect results
Asafoetida (hing)
Red Chilli powder
Salt
Mustard oil
Gunde (bird lime)
Split Methi Seeds (Methi Kuria)
Fennel seeds (Saunf)
roasted and crushed
Turmeric powder (Haldi)
Split Mustard Seeds (Rai Kuria)
Boil the gunde in water until soft.
Drain the water and remove the seeds.
Keep the gunde aside to cool.
Heat mustard oil in a heavy-bottomed pan.
Stir in asafoetida, achaar masala, and red chili powder.
Adjust salt according to taste.
Add the cooked gunde and mix well.
Stir fry for 4-5 minutes until the masala is well coated.
Turn off the heat and let the pickle cool completely.
Store the pickle in a pickle bottle, ceramic, or glass container.
Refrigerate for 3-4 weeks, or up to a month.
Expert advice for the best results
Ensure the gunde are fully submerged in oil to prevent spoilage.
Roasting the fennel seeds enhances their aroma.
Everything you need to know before you start
15 mins
Can be made a day in advance
Serve in a small bowl as a side dish.
Serve with roti or paratha
Serve alongside dal and rice
Cools the palate from the spice
Discover the story behind this recipe
Traditional pickle in Rajasthani cuisine
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