Lasoda Pickle (Gunda Ka Achar): A Tangy Indian Fermented Pickle Recipe
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About Lasoda Pickle (Gunda Ka Achar): A Tangy Indian Fermented Pickle Recipe
Dive into the vibrant flavors of India with this authentic Lasoda Pickle (also known as Gunda Ka Achar). This tangy and spicy fermented pickle is a delightful accompaniment to everyday meals, adding a burst of zest to your dishes. It's surprisingly easy to make and the fermentation process creates a unique depth of flavor that's simply irresistible.This recipe guides you step-by-step through the process, from preparing the lasoda to the final fermentation. The result is a delicious, long-lasting pickle that's perfect for adding a zing to your curries, dals, or even enjoyed on its own with some hot bread.Get ready to experience the magic of homemade Indian pickles with this incredibly flavorful and satisfying recipe. It's a perfect way to preserve the goodness of lasoda and enjoy its unique taste throughout the year.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Ingredients
For the Lasoda Preparation
- 2 kg Lasoda also known as gunda or labere. ensure they are firm and fresh., gunda
- 2 ltr Water
- 1 tsp Turmeric Powder
For the Spice Blend
- 1.5 cups Mustard Oil
- 4 tbsp Fennel Seeds
- 1 tbsp Fenugreek Seeds
- 2 tbsp Mustard Seeds red
- 1 tsp Asafoetida hing
- 3 tbsp Kashmiri Chili Powder for color and mild heat, red
- 1 tbsp Turmeric Powder
- 1 tbsp Chili Powder crushed; adjust to your spice preference, red
- 1 tbsp Mango Powder amchur, dry
- 2 tbsp Salt
Instructions
Prepare the Lasoda
- Wash the lasoda thoroughly and remove the stalks, keeping the caps intact.
- Boil 2 liters of water with 1 teaspoon of turmeric powder. Add the lasoda and boil until they are about 50% softened.
- Remove from heat, drain the water completely, and spread the lasoda on a tray to air dry for 1-5 hours, or until slightly wrinkled. Remove the caps.
Dry Roast and Grind Spices
- Heat a pan and dry roast the fennel seeds, fenugreek seeds, and red mustard seeds separately until fragrant. Allow to cool.
- Grind each spice separately into a powder. Set aside.
Make the Pickle
- In a large bowl, combine the cooled mustard oil with the ground spices, Kashmiri red chili powder, turmeric powder, crushed red chili powder, dry mango powder, and salt.
- Mix well to ensure all spices are evenly distributed.
- Add the prepared lasoda to the spice mixture and thoroughly combine, making sure each piece is coated.
Ferment and Store
- Transfer the pickle to a clean, dry glass jar. Ensure the jar is completely sealed. Allow to ferment for 2-4 days at room temperature. Taste-test after 2 days; if not sour enough, continue fermentation. Store in the refrigerator once fermented to your liking.
Recipe Notes
Expert Tips for the Perfect Lasoda Pickle
- Choosing Lasoda: Select firm, fresh lasoda for the best results. Avoid any that are bruised or damaged.
- Drying Time: The drying time for the lasoda can vary depending on humidity and temperature. Adjust accordingly. Slightly wrinkled lasoda ensures better absorption of the spices.
- Spice Level: Adjust the amount of red chili powder to your liking. Start with less and add more if needed.
- Fermentation: Keep an eye on the pickle during fermentation. A slight sourness is desired. If it becomes too sour, adjust fermentation time.
Recipe Video
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Recipe Nutrition
Calories: 648kcalCarbohydrates: 10gProtein: 3gFat: 69gSaturated Fat: 8gPolyunsaturated Fat: 15gMonounsaturated Fat: 40gSodium: 1041mgPotassium: 279mgFiber: 5gSugar: 1gVitamin A: 1906IUVitamin C: 2mgCalcium: 96mgIron: 3mg
Richa Gupta
Articles: 214
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What a flavorful dish! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
Such a scrumptious dish! Thank you.