Gunda nu athaanu (Clam berry pickle)
Ingredients
Pickle Masala
- 1 cup Split mustard seeds (rai ki dal)
- 1/4 cup Split fenugreek seeds (methi ki dal)
- 4 fat pinch Asafoetida
- 1/2 tsp Turmeric
- 1/2 cup Salt
- 2 cup Peanut oil Plus More required after two days.
- 1/4 cup Chapata red chilli powder
- 1/4 cup Kashmiri red chilli powder
Grating Raw Mango
- 1 kg Raw mango
- 1 tbsp Salt
- 1/2 tbsp Turmeric
Prepping Gunda (clam berry)
- 500 gm Gunda (clam berry)
- Sour water to soak clam berries
- 1 tsp Salt
Instructions
Making Pickle Masala
- Take the mentioned quantity of masalas and a paraat.
- Lightly pulse the split mustard seeds in a mixer.
- Roast salt in a saute pan. Keep aside.
- First place the split mustard seeds. Make a well place split fenugreek seeds in the center, Sprinkle asafoetida and turmeric on the split fenugreek seeds.
- Surround the split mustard seeds with salt.
- Heat oil till smoking. Pour one or two ladle over the split fenugreek, asafoetida and turmeric. Little will pour over the split mustard seeds. Cover and keep for a while.
- Let the remaining oil cool for 10 more minutes till warm and pour it over the rest of the masala. Mix it well.
- Let the masala cool and then add the red chilli powders and mix well. Your masala is ready.
Grating and prepping Raw Mango
- Wash and peel the raw mango. And grate it using the thick side of the grater.
- Add salt and turmeric and let it stand on kitchen counter uncovered atleast for two hours.
- The salt helps in releasing the extra moisture and turmeric helps with nutrition and preservation.
- Squeeze out and save the released sour water.
Prepping Clam berries
- Wash the clam berries. Remove the stalks and soak the berries in the sour water for half an hour.
- Drain and let the berries dry in the strainer itself.
- After it gets dry break each berry with a pestle. Remove seed using fork and line the interior with salt.
Stuffing & Bottling
- Add the required amount of masala to the grated and squeezed raw mango and make a filling. Save the extra masala.
- Stuff the mango masala in the deseeded clam berries i.e gunda.
- Collect in a big bowl. Cover with lid. Toss and turn it once every morning and evening for two days.
- Transfer it to a sterilized ceramic or glass jar. Heat oil and completely cool it down (sufficient to cover the pickle entirely) and add it.
- Add the saved extra masala and mix properly.
- Continue with the tossing twice a day for a week and keep it covered in a cool dry dark place for atleast a week to further the fermentation process.
- Enjoy your Gunda nu athaanu as and when you please year long.