Lasoda Achaar

Lasoda Achaar (Gunda Pickle) is a delicious pickle packed with robust flavours and texture. This easy to prepare achaar is a popular pickle made in every household in Rajasthan. The Marwari’s love their pickles and find ways of making Achaar from almost all the vegetables. This is a great way of preserving vegetables for a long time. Some pickles stay good for even one year or more. 

Lasoda is a kind of berry available only for two months during summer. In English, it is known as Glue berry and Bird Lime. Other common names include are  Lasoda, Dela, Tenti (Hindi), Lehsua (Marwari), Gunda (Gujarati), Lasoore (Punjabi), Lasura (Nepali), Vidi (Tamil), Nakkera (Telugu) and Bhokar (Marathi).  This fruit has many medicinal properties.

You may like to try our other similar achaar recipes like Chane Ka Achar (Bengal Gram And Mango Pickle), Kathal Ka Achar (Jack Fruit Pickle) and Pyaaz Ka Achar (Onion Pickle) . 

Ingredients for Lasoda Achaar

500 grams lasoda
100 grams grated raw mango
1 teaspoon turmeric
1 tablespoon chilli powder
4 tablespoon yellow mustard dal
1 tablespoon fennel seeds crushed
1 teaspoon fenugreek seeds crushed
150 ml mustard oil
1/4 teaspoon asafoetida
1.5 tablespoon salt or to taste

Directions for Lasoda Achaar

• Wash Lasoda, remove the stems.
• In a big pan bring enough water for boiling so that all the lasoda can be covered. Once the water starts boiling, then add the lasoda and cook till the lasoda is half cooked.
• Remove the water and keep the half cook lasoda under the sun till there is no moisture left.
• Heat 50 ml oil in a pan and when the oil reaches a smoking point switch off the heating. Let the oil cool down a bit and then add asafoetida, fenugreek and fennel.
• Now transfer the lasoda in a big pan. Add mango, turmeric, chilli, mustard, salt, and the warm oil with the spices. Mix well.
• Transfer in a clean dry jar. Pour rest of the oil and mix. The pickle should be covered with oil on top so that it has a good shelf life.
• Cover and keep in a dry cool place.
• Stir the pickle everyday ones, for 5 to 6 days.
• The pickle will be ready in a week.
• Enjoy with paratha or roti.