Dinejot

Northeast Indian

Gundruk Achar (Fermented Mustard Green Pickle)

Gundruk Achar (Fermented Mustard Green Pickle) is Northeast Indian home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Medium Low sodium Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

  • 1 cup dried gundruk (fermented mustard greens)
  • 1 tbsp mustard oil
  • 1 tomato
  • 2 garlic cloves
  • 1 green chili
  • 1/2 cup water
  • 1/4 tsp salt

How to cook it

  1. Soak the dried gundruk in warm water for 15 minutes, then squeeze out the excess water and chop roughly.
  2. Heat the mustard oil in a small pan and fry the crushed garlic and chopped chili for a few seconds.
  3. Add the chopped tomato and cook until it softens and breaks down.
  4. Stir in the gundruk and the water and simmer until most of the liquid is absorbed, about 8 minutes.
  5. Season with salt, tasting first since the fermented greens are already tangy and salty.
  6. Cool slightly and serve as a tangy side alongside dal and rice.

Serve it with

A Northeast Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gundruk Achar (Fermented Mustard Green Pickle), read from the same composition Dinejot builds a real meal from.

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Gundruk Achar (Fermented Mustard Green Pickle) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Gundruk Achar (Fermented Mustard Green Pickle)
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy No
Gluten No
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band
Light
Protein
Low
Food groups it covers
Vegetables
How this was set
Hand audited

When to cook it

Gundruk Achar (Fermented Mustard Green Pickle) takes about 20 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.

Watch someone make it

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More to cook

Cooked from the same things

Other dishes built on mustard greens and tomato.

From the same kitchens

More cooking from Northeast India.

Does the same job on the plate

Swap any of these in when you want a meal the same shape.

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Cook this with your whole family

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