Lasoda Pickle | Lasode Ka Achar | Glueberry Pickle | Glueberry Pickle Recipe | Lasore Ka Achar | How to Make Glueberry Pickle | Gunda Pickle | Gunde Ka Achar |

 

Lasoda Pickle | Lasode Ka Achar | Glueberry Pickle | Glueberry Pickle Recipe | Lasore Ka Achar | How to Make Glueberry Pickle | Gunda Pickle | Gunde Ka Achar | Here is a traditional recipe for Lasoda Pickle (Glueberry Pickle), a famous delicacy in North India:

Ingredients

Lasoda (Glueberry): 500 grams

Salt: 2–3 tablespoons (to taste)

Turmeric Powder: 1 teaspoon

Red Chili Powder: 1–2 teaspoons (to taste)

Fennel Seeds (Saunf): 1 tablespoon (coarsely crushed)

Fenugreek Seeds (Methi Dana): 1 tablespoon (coarsely crushed)

Mustard Seeds (Rai): 1 tablespoon (coarsely crushed)

Carom Seeds (Ajwain): ½ teaspoon

Mustard Oil: 1 cup

Asafoetida (Hing): ¼ teaspoon

Homemade Gum berry (Gunda) Pickle Recipe

Instructions:

Prepare the Lasoda:

Wash the Lasoda thoroughly and remove their stems.

Boil water in a large pot. Add the Lasoda and boil for 3–4 minutes until they soften slightly (do not overcook). Drain the water and spread them out on a clean cloth to dry completely.

Prepare the Spice Mixture:

In a bowl, combine the salt, turmeric, red chili powder, fennel seeds, fenugreek seeds, mustard seeds, carom seeds, and asafoetida.

Combine Lasoda and Spices:

Once the Lasoda are completely dry, gently press and crush them slightly with your hands, or make a small slit in each one so that the spices can penetrate deep inside.

Mix the Lasoda with the prepared spice mixture, ensuring the spices coat the Lasoda thoroughly.

Add the Oil:

Heat the mustard oil until it begins to smoke, then allow it to cool down to room temperature.

Pour the cooled oil over the Lasoda mixture and mix well.

Jar the Pickle:

Transfer the entire mixture into a clean, dry glass jar. Seal the jar tightly and place it in direct sunlight or a warm spot for 5–7 days; shake the jar daily to ensure the spices and oil mix thoroughly.

The pickle is considered ready when the Lasoda berries have absorbed the flavors of the spices and have become even softer.

Tips:

Always use dry utensils and jars to prevent the pickle from spoiling.

If stored in a cool, dry place, the pickle will remain fresh for several months.

Enjoy this Lasoda pickle with parathas, puris, or dal-chawal!