Stuffed Glueberry Pickle | Gunda Ka Achar | Lasoda Ka Achar | Gunda Nu Athanu | Glueberry Pickle | How to Make Glueberry Pickle | Lasode Ka Bharwa Achar |

 

Stuffed Glueberry Pickle | Gunda Ka Achar | Lasoda Ka Achar | Gunda Nu Athanu | Glueberry Pickle | How to Make Glueberry Pickle | Lasode Ka Bharwa Achar | Here is a traditional recipe for stuffed Lasoda (Glueberry) pickle, prepared exactly as it is made in North Indian households:

Ingredients

Lasoda (Glueberry): 500 grams

Salt: 2–3 tablespoons (to taste)

Turmeric powder: 1 teaspoon

Red chili powder: 1–2 teaspoons

Fennel seeds (Saunf): 2 tablespoons (coarsely ground)

Fenugreek seeds (Methi): 1 tablespoon (coarsely ground)

Mustard seeds (Rai): 1 tablespoon (coarsely ground)

Carom seeds (Ajwain): 1 teaspoon

Asafoetida (Hing): ¼ teaspoon

Dry mango powder (Amchur): 1 tablespoon

Mustard oil: 1 cup (or as required)

Homemade Stuffed Glueberry Pickle Recipe

Instructions:

1. Prepare the Lasoda:

Wash the Lasoda thoroughly and remove their stems.

Boil water in a large pot, add the Lasoda, and blanch them for 3–4 minutes until they soften slightly (do not overcook!).

Drain the water and spread the Lasoda out on a clean cloth. Allow them to dry completely and cool down.

2. Prepare the Spice Blend:

In a bowl, mix together the salt, turmeric, red chili powder, fennel seeds, fenugreek seeds, mustard seeds, carom seeds, asafoetida, and dry mango powder.

3. Stuff the Lasoda:

Make a slit in each Lasoda (do not cut all the way through; leave them attached at the base).

Using a small spoon or your fingers, thoroughly stuff each Lasoda with the prepared spice blend.

4. Pack the Pickle:

Place the stuffed Lasoda into a clean, dry glass jar.

5. Add the Oil:

Heat the mustard oil until it begins to smoke, then allow it to cool down completely. Pour the cooled oil over the spice-stuffed Lasodas, ensuring that all the Lasodas are fully submerged in the oil (add more oil if necessary).

6. Allow the Pickle to Mature:

Tightly seal the lid of the jar.

Place the pickle in direct sunlight or in a warm spot for 5–7 days; gently shake the jar daily to allow the flavors to meld and the spices to distribute evenly.

Once the Lasodas have softened and thoroughly absorbed the spices, the pickle is ready. 

Tips:

Always use dry utensils and jars when preparing the pickle.

If stored in a cool, dry place, this pickle remains fresh for several months.

Enjoy its tangy and spicy flavor alongside parathas, puris, or dal-chawal!

If you would like to prepare the pickle in a smaller quantity or using a different method, please do let me know.