"Gunda Keri" is a traditional Indian pickle made from "Gunda," which are small, round, green fruits harvested from the Cordia obliqua tree, commonly known as "Gunda" or "Indian cherry." These fruits are native to India and are typically harvested in summer.

To prepare Gunda Keri, the Gunda fruits are first washed thoroughly and then partially slit or pricked with a knife to facilitate the absorption of spices and flavors. They are then soaked in water for a few hours or overnight to remove any bitterness.

Once soaked, the Gunda fruits are boiled until they become soft and tender. They are then drained and allowed to cool. Meanwhile, a mixture of spices such as mustard seeds, fenugreek seeds, fennel seeds, turmeric powder, asafoetida (hing), red chili powder, salt, and sometimes sugar is prepared.

The boiled and cooled Gunda fruits are mixed with the spice mixture and transferred to sterilized glass jars or containers. Additionally, lemon juice or vinegar may be added for preservation.

The Gunda Keri is then left to mature for a few days to allow the flavors to develop and meld together. It can be stored in a cool, dry place and is typically enjoyed as a condiment with meals, especially with Indian bread like roti or paratha.

Gunda Keri is cherished for its unique flavor, tanginess, and spicy kick, making it a popular pickle in Indian cuisine, particularly in regions where the Gunda fruit is abundant.