• Amita Garg

Gunda or Lasoda mango pickle-

Gunda is a kind of a berry known by many names, some popular names are lasora in Hindi and glue berry in English. Gunda is glossy, green, fruits (1.5 cm) of the cordial tree. As they mature, they turn pale to dull yellow or white and get translucent. Gunda like other tropical fruits should not be refrigerated, stored at room temperature unless it is very ripe. Gunda is good for health and has many health benefits. It has anti diabetic properties, anti ageing, useful in the cough, chest diseases and digestive problems.

Gundas are available for a short period of time only from March to June so the immature fruits are pickled and are also used as a vegetable. Their seeds are surrounded by a sticky substance which needs to be removed with the help of salt and oil. For pickling lasodas are mixed with spices, grated mangoes and mustard oil.The taste of this pickle is little sour and can be served with khichdi, dal chawal and stuffed parathas.


Ingredients

· 1/2 Kg. Gunda or Lasoda

· 1/2 Kg. Raw mangoes

· 2 tab sp. Mustard Seeds

· 2 tab sp. Cumin seeds

· 2 tab sp. Red chili powder

· 2 tsp. Turmeric powder

· 2 tsp. Asafetida [heeng]

· 1/2 tab sp. Kalonji

· 1/2 tab sp. Methi dana

· 2 tab sp. Saunf

· 1 cup salt

How to Make-

1. Before handling the berries apply little oil and salt to your hands, Also place the knife in salted water or apply salt to it and leave for 30 minutes.

2. Grate Mangoes, add 2 tab sp salt and 1 tsp. turmeric powder and mix well, keep in sunlight for 4-5 hours, Squeeze out all the mango water using a muslin cloth water [ do not discard the water].

3. Refrigerate the grated mangoes.

4. Wash Gundas thoroughly and dry it.. Lightly crush the gundas using a pestle and remove seed with the prepared knife.

5. Wash Gundas again and keep in strainer.

6. In a large pan boil water, add Gundas and boil till slightly soft, strain water.

7. Spread Gundas on a clean, dry cloth in sunlight for 3-4 hours.

8. Now soak dry Gundas in salted water for 2 days.[ stir them 2 times a day].

9. Strain water and dry them for 2-3 hours in sun light.

10. Dry roast methi dana, cumin seeds, sauf, kalonji and mustard seeds and grind them coarsely.

11. in a large pan combine gunda, grated mangoes, all spices and salt mix well.

12. Heat the mustard oil. Cool it and add to the prepared mixture.

13. Bottle the pickle in a sterilized glass jar.

14. The pickle is ready to eat after 3 to 4 days.

15. Store it a cool dry place for up to 1 year.

Tip-

1. You can also soak Gundas in Rai water.Combine mustard powder in water and soak Gundas in it.


Step By Step Recipe of Gunda or Lasoda Pickle-

Grate Mangoes, add 1tab Sp salt and 1 tsp. turmeric powder and mix well, keep in sunlight for 4-5 hours, Squeeze out all the mango water using a muslin cloth water [ do not discard the water].

Wash Gundas thoroughly and dry it.. Lightly crush the gundas using a pestle and remove seed with the prepared knife. Wash Gundas again and keep in strainer. In a large pan boil water, add Gundas and boil till slightly soft, strain water.

Dry roast methi dana, cumin seeds, sauf, kalonji and mustard seeds and grind them coarsely. in a large pan combine gunda, grated mangoes, all spices and salt mix well.

Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilized glass jar.The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for up to 1 year.









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