Lasoda Pickle Recipe
Summer is here & it’s my favourite time to make Pickles and Todays Special Dish is Lasoda Pickle !!!
We as Indians should take pride in our pickle making like no other Nation in the World makes as many of us. Just as our food & language differs from region to region, in fact sometimes from within a range of 6 Kms which is a belt to belt, we also make a wide variety of Pickles.
For the AAM ACHAAR DAY hosted by Rushina Ghildiyal, I am going to share my Recipe of a Most loved Gujarati pickle called LASODA PICKLE or GUNDA KAIRI NU ATHANU !!
GUNDA also was known as Lasoda in Hindi, Glue Berry or the Bird Lime Fruit in English is a fave of my family & also of most Gujaratis. Sometimes made plain but mostly in combination with Raw Mango, this lasoda pickle is a delight to every Pickle Lover, which most of us Indians are anyway.
GUNDA has some amazing health benefits according to Ayurveda. The juice of this fruit is used to treat asthma, improves digestive system & cures indigestion. The fresh juice is known to increase male fertility as also treats burning micturition. There are many more uses of the bark & root of this amazing plant.
GUNDA KAIRI/ Lasoda pickle is very easy to make & is delicious to have with Roti, Parathas or even Khakhra. When the Raw Mango is added to the GUNDA, it gives it a tangy taste to the pickle so we generally add it but it can be prepared without the mangoes too.
Here’s the Recipe for GUNDA KAIRI NU ATHANU/ LASODA PICKLE
- GUNDA / Lasoda / Bird Lime Fruit: Half-kilogram
- Raw Mango: 250 gms ( the pickle variety not the small ones )
- Salt: half cup ( can use less )
- Turmeric powder: 1 tablespoon
- Gujarati Methia Sambhar powder: 250gms ( the Recipe was given below )
- Oil: 2 cups ( can take a little less)
Rub a little oil on your hands & then destone the GUNDA, put a cut across & remove the seeds
Cut Raw Mangoes into medium sized cubes & then apply the salt & turmeric powder to them
Heat oil to smoking point & then cool to room temperature
Stuff the Gunda with the Methia Sambhar powder
Now mix the rest of Methia Sambhar powder with the raw mango cubes
Add both the Gunda & raw mango in a glass jar which is sterilized or is absolutely dry & clean
Add the cooled oil to the jar & put the lid on
Keep the jar in sunlight for five days & if this not possible then allow it to ferment in a corner of your kitchen for at least 8 days
When the oil surfaces on the top, the pickle is ready
Enjoy this Wonderful Pickle with your favourite food !!
For the Methia Sambhar powder
- 1 cup split fenugreek seeds ( Methi na Kuria )
- 1/4 cup split mustard seeds ( Rai na kuria )
- Half cup Kashmiri red chilli powder
- 1 tablespoon hing ( aesofoetida )
- 3 tablespoon of sea salt
- 4 tablespoon oil
Heat oil to smoking point, then cool to room temperature.
Blend all the other ingredients well together.
Mix everything well & store in an airtight container.
If you loved reading the Recipe, do comment below & follow my blog for more Summer Recipes coming soon!!
BE HAPPY & THANKFUL!!