Curry Wise, Kitchen Foolish!: Gunda Achaar

Pickles (achaar) are synonymous with Indian cuisine. Most Indian food is paired with a side of achaar to enhance the flavors of the dish. Achaars are typically made from variety of vegetables and fruits. In most Indian household there are always two to three achaars available at all time, and often times, a dish will be paired with more than one achaar.

For my very first homemade achaar I chose a vegetable called gunda (bird lime). They can be categorize as a berry and are very popular among Gujrati-Indians.  This achaar is simple to make. However, first it needs deseeding and the stickiness needs to be removed.

Prep:

1.5 lbs Gunda (bird lime)
10-15 Serrano chilies
1/2 tsp turmeric
2 tsp salt
Lemon juice (enough to soak both the gunda and chilis)

Cut the gundas in half (I suggest wearing gloves for this part) and deseed. Then, take the chili and slit it half way. Transfer both the gunda and chilies in a container--add turmeric, salt, and enough lemon juice to cover the both the gunda and the chilies. Set aside for 4-5 days, this will remove the stickiness and give it a lemon flavor.

Now for the achaar itself:

Ingredients:

3 tbsp achaar masala (should be readily available at local Indian store)
1 tsp turmeric
3.5 tbsp coriander & cumin masala
2 tbsp ginger-garlic paste
3/4 cup of oil
1 tsp kashmiri chili 

In a bowl combine achaar masala, turmeric, coriander & cumin masala and set aside.

In a pot heat oil on high, and then add ginger-garlic paste and stir for a minute and add masala from the bowl we had set aside. Cook for only 1 minute or two until fragrant. Turn off the heat and add the kashmiri chili, set it aside until the mixture cools down.

Once the masala-mixture cools down, strain the gunda and chili and add it to the masala-mixture. Combine the mixture thoroughly.