Gunda Pickle Recipe | Lasode Ka Achar | Gum Berry Pickle

By Anjana Chaturvedi @maayeka

Gunda pickle – a delicious spicy tangy seasonal gum berry pickle

Gunda/ lasoda/Nisoda/ labheda or Gumberry is available during summer. This pickle is quite popular in Gujarat and Uttar Pradesh.

Gumberry is quite sticky  as have a sticky stone in the center and you have to process it before making pickle. This pickle is very delicious, spicy and tangy and my favorite summer pickle. It goes very well with thepla, poori paratha etc.

I love making yearly and seasonal pickles and regularly makes chili pickle, Mango, carrot , amla , radish , cauliflower depending on the season.  During summer mainly raw mango, kathal and gunda pickles are made. Gundas are available only for a short period, try to get big size green gunda to make pickle and stir fries. slightly ripen yellowish will not work for stir fries but you still use them for pickling.

I also make few variety of stir fries with gunda and posted the recipes in my blog , you can check them too.

There are three ways in which you make gunda pickle but I always follow my mothers recipe which gave best results every time. first gundas are par boiled in turmeric water and then drained from the water and let them come to room temperature. you have to dry roast the spices and then grind them coarsely or else you can use the ready available spices mix used to make mango pickle , choice is yours.

1 st Method– this is my way of making gunda pickle always. First of all boil the gundas(80 %) and keep aside. Grind a ladle full of mustard seeds. Boil and cool a liter of water and then add mustard powder, salt, turmeric, chili powder , pinch of hing in the water and mix well. Add the gundas in this kanji water , loosely cover with the lid and keep the jar on the kitchen counter and keep shaking it twice a day. wait for 7-8  days to turn the water sour, in this time the kanji become sour .

when sticky glue will turn into white flesh and then the pickle is ready to consume. You can enjoy the kanji and the oil free pickle OR drain the gunda from the kanji water and spread on a cloth and dry under fan for 3-4 hours and then add all the roasted ground spices , fill in a glass jar , cover with mustard oil till top, wait for 2-3 days and start enjoying the pickle.

2 Method– Boil the gundas and then grate 2 raw mangoes and dry roast and grind all the spices, dry the gundas for few hours and then mix everything and add in the glass jar , now fill mustard oil in the jar and keep the jar in sunlight for 3-4 days. After about 10 days when the gum turn into white flesh then  your pickle will be ready to enjoy.

3 rd Method- If you are making gunda pickle in small quantity then you can boil the gundas , dry them on a cloth for 3-4 hours and then add in your mango pickle jar and mix. You can also use your leftover mango pickle oil and masala from the previous year.

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Gunda Pickle | Lasoda Pickle | Gumberry Pickle

Gunda pickle - a delicious spicy tangy seasonal gum berry pickle Course accompaniment, Pickles/Achar, Side Dish, Travel FoodCuisine Gujarati Cuisine, North Indian CuisineKeyword aam ka achar, amla pickle, gunda, gunda pickle, labheda, lasoda, nisoda, nisoda achar Prep Time 20 minutes minutesCook Time 5 minutes minutes Servings 1 jar Author Anjana Chaturvedi

Ingredients

  • 500 gm Gunda
  • 1/3 cup Mustard Seeds / Rai *
  • 1/3 cup Fennel Seeds / Saunf
  • 3 tbsp Fenugreek Seeds / Methidana
  • 3 tbsp Red chili powder
  • 1 tbsp Turmeric Powder / Haldi Powder
  • 1/3 tsp Asafoetida / Hing powder
  • to taste Salt / Namak

For kanji

  • 1 lit Water / Paani
  • 1/3 cup Mustard Seeds / Rai * powder
  • 2 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Black Salt / Kala Namak
  • to taste Salt / Namak
  • pinch Asafoetida / Hing powder
  • 2 Cup Cooking Oil

Instructions

  • Wash the gunda and remove them from the stems , try to keep the caps intact.
  • Boil enough water in a big pan and add 1 tsp turmeric in it.
  • Add the gundas in the boiling water and cook till almost done but don't overcook them.
  • Drain on a colander and let them cool down.
  • Boil 1 liter water in a pan and let it cool down or use mineral water.
  • Fill the water in a glass jar and add all the ingredients ;listed in kanji and mix well.
  • Add the boiled gunda in the jar and cover the jar with a cloth and keep on the kitchen counter. keep stirring the water twice a day.
  • The kanji will turn sour in a week approx. , it depends on the heat in the weather.
  • When the kanji turn sour and the glue inside the gunda will turn into white flesh then gunda pickle is ready to consume.
  • Now you have 2 options , if you want oil free pickle then keep this jar in the fridge and enjoy the kanji and the gundas.
  • OR-Remove the gundas from the kanji, you can keep the kanji in the fridge and enjoy this probiotic drink and Spread the gundas on a cloth and dry under fan for 3-4 hours.
  • Dry roast all the pickle spices- ie -mustard , fenugreek, fennel and then coarsly crush them .
  • Take the gundas in a bowl add few tbsp of oil and then mix the pickle masala and rest of the maslas and mix well.
  • Fill the pickle in a glass jar.
  • Heat 2 cups of mustard oil or any oil of your choice and then cool down it and then fill in the pickle jar.
  • Make sure that the oil should cover the gundas else the pickle may spoil.
  • Keep the jar in sunlight if possible for 3-4 days.
  • Your pickle is ready to enjoy.

Notes

Tip- 1-instead of roasting and grinding spices you can use 1.5 cup of ready available mango pickle masala.

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