Gunde Ka Achaar / Lasoda Pickle #traditionalrecipe #pickle #food #recipe #cooking #healthyfood
Here’s a traditional Gujarati/Rajasthani-style Gunde Ka Achaar (Lasoda Pickle) recipe — spicy, tangy, and perfect with thepla, paratha, or dal-rice.
Ingredients
* 750 g gunda (glue berries / lasoda)
* 500 ml mustard oil
* 2 tbsp salt (or to taste)
* 1 tbsp turmeric powder
* 3 tbsp red chilli powder
* 1 tbsp rai kuria (split mustard seeds)
* 1 tbsp methi kuria (split fenugreek seeds)
* 2 tbsp fennel seeds (saunf)
* 2 tbsp fenugreek seeds
* 1 tbsp kalonji seeds
1 tsp hing (asafoetida)
* 300 gm grated raw mango
Method
1. Wash the gunda well and wipe dry.
2. Boil them in turmeric water for 3–5 minutes until slightly soft.
3. Cool them and put in a cloth for 2-3 hours.
4. Roast all whole spices and crush them. Keep some as it is to put in pickle .
5. Grate raw mango and mix all spices in it.
6. Heat mustard oil till hot, then cool slightly.
7. Now mix all the ingredients in a vessel.
8. keep it covered and mix it once in a day.
9. After 3-4 days ,put gunda into a clean glass jar and pour oil over them.
*Make sure oil covers the pickle completely.
*Keep covered for 3–4 days, shaking the jar once daily.
Your pickle will be ready in about a week and stays good for several weeks if stored properly.
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