Rajasthani Gunday Pickle Recipe (Bird Lime Pickle) Made Easy

To Prepare Rajasthani Gunde Ka Achaar, bring to a bubble gently the gunde ni liquid until soft, sieve the liquid, remove the seeds and keep it aside to cool down.Once done, mildly hot the mustard fat in a heavy bottomed cooking vessel.

Once heated, swirl around in the asafoetida, the achaar masala and red chilli ground mix. Adjust table salt according to palate.After 2 mins, toss in the cooked gunde and combine everything well and swirl around shallow fry for 4 to 5 mins until the masala gets well coated to make the Gunde Ka Achaar.Once done, turn off the mildly hot.Let the Gunde Ka Achaar cool down completely. Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container. Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month.

Since this a more like a crisp pickle, it only stays for a month or two.dish up Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner.