to get all the information of recipes click on subscribe button
and don't forget to press bell icon
hello friends
namaste (khamma gani)
i am pramila singh
and i welcome you all on my channel pramila's cook book
friends today we are making gunda pickle
and many people call it lasode pickle also
and this pickle remains good for whole year
it should be nicely submerged in oil to keep it good
and don't use wet spoon for taking out this pickle
so let's get started
these are gunde which we will wash first
i am washing it in basket under running tap first
then i will submerge these in tub and wash properly
so that all the dirt washes out
and wash these with these sticks attached to these
if you will remove it now then it will become sticky
when these will get dry then we will remove these sticks
now i will wash these in tub
i have taken 3 kg of gunde
and in 3 kg of gunde i will add 1.5 kg of kairi or raw mango in it
and repeat the same cleaning process for raw mango also
and remove black spot or something like that from the top of the raw mango
now after washing it dry these on a cotton cloth inside the house only
cotton cloth absorbs water well
spread on a cotton cloth like this
and like same we will spread raw mango also on this cloth to get dry
and if you want to dry this fast then switch on the fan in the room or hall
these should dried off completely , completely dried of gunde and raw mango will last foe whole year and our pickle will be perfect
now our gunde are completely dried off
remove the top part of gunde like this with hand or with the help of knife
like this
after drying off it is easy to remove like this
now let me tell you the other ingredients also
300 grams of pickle spice
i have taken readymade pickle spice
this can also be made at home
red chilli powder
i will add both the spices 50 - 50
because adding grinded spice will not make that good pickle there should be whole spices also so i will add both 50 - 50
i will add readymade grinded spices and rest of these are our whole spices so ratio will be 50 - 50
150 grams of fenugreek seeds
100 grams of fennel seeds
i have taken red chilli powder 3 to 4 big spoons i will tell you all when i will add red chilli powder
i will add turmeric powder 2 to 3 spoons because turmeric powder is also present in pickle spice
1 to 2 spoons of black cumin
asafoetida i will add 1 or 2 spoons for its nice fragrance in our pickle and i will also add some raw asafoetida on it
salt according to the taste
and oil , and i have around 4.5 kgs of pickle 3 kg of gunde plus 1.5 kg of raw mango so
so i will need 2 to 2.5 litre of oil
you can set quantity according to your need
these are our gunde and kairi or raw mango which is all dried up now
this is 1.5 kg of raw mango and 3 kgs of gunde
i have placed woke on the gas
now i will add 150 grams of fenugreek seeds
now i will dry roast this
when it will turn into golden brown in colour the we will take this out
now our fenugreek seeds are dry roasted well , let's take these out
now i will add fennel seeds in woke we will dry roast these also
we will dry roast these for 1 to 2 minutes till it gets that golden roasted colour
now fennel seeds are also roasted well let's take these out
now i have placed big utensil on the gas i need this much big because my quantity of pickle is more
now i will add oil in it
i have taken refined groundnut oil
you can also make this in mustard oil
i will add 2 to 2.5 litres of oil
now our oil is heated
now i will add 2 to 3 teaspoon of asafoestida
now i will add our gunde in oil to fry
now i will add rest of the gunde also in oil
now i will mix it properly
i have added oil in large quantity so that all the gunde get fried well
and we will add raw mango also in it
after adding all this oil should we sufficient in it and when we will fill this pickle in jar
we don't have to fill oil in jar seperately now it will be sufficient in the jar also
and it should be completely submerged in oil so that our pickle will last for a whole year
now when it changes colour a bit till then we will fry these
stir these like this in little gaps
i will fry these for some more time till it changes more colour we don't have to make these soft right now
fry these in oil for about 10 minutes
now set the gas on medium flame
now i will add raw mango in it
now mix it well and the i will add spices in it , raw mango don't need extra time to get fry , these will fry with the gunde and spices
now i will add black cumin in it
set the gas on medium first and then add all the spices
3 to 4 big spoons of black cumin
roasted fennel seeds
roasted fenugreek seeds
now let's mix these first and then if we will see that we need more then we will add more
now this is pickle spice
now mix it well
now i have turned the gas off
oil is hot so now all these spices and raw mango and gunde will mix together in heated oil only
if you will not turn your gas off then spices can turn black in colour
now i have added rest of the pickle spice also in it
now all the spices are mixed well in it
now i will add rest of the spices in it
red chilli powder
3 to 4 spoons of red chilli powder
3 spoons of turmeric powder
pickle spice also had salt in it so i will taste the spices in it and if we will find less salt in it then i will add more to it
i have added 3 spoons of salt in it
now mix it well
we need more oil in whole gunde pickle
these should be completely submerged in oil
if there will be no sufficient oil in it then fungus will form on the gunde
so we need more oil in it but then it will last sfor whole year
these will remain fresh for whole year without any problem
now you don't need to add more oil in it if you will add sufficient oil in the starting
i will add little bit more red chilli powder
2 spoons of more red chilli powder
the colour of pickle should be perfect
it should be tangy
the jar which you are using for storing pickle should be completely dry it should not be wet
and don't use wet spoon in pickle
this pickle will be completely ready in 15 days
the stickyness in gunde will be completely gone
taste the spices i have also tasted so that we can get the idea of salt in it , that if there is need of salt in it then add more salt in it
now our pickle is ready and after cooling it a bit i will fill it in jar
our gunde pickle is ready many people call it lasode pickle also
and after frying gunde like this it will remain fresh for whole year
many people make this pickle by boiling gunde
but
after sometime that pickle starts smelling and it won't lasts for whole year
and this pickle will remain fresh for whole year
so i recommend all that make gunde pickle with this recipe
and share with your friends and family
and if you like my recipe
then subscribe to my channel and give this recipe a like
and till next recipe
namaste (khamma gani)
