Lasode Ka Aachar (Video)

Lasode Ka Aachar (Video) - Plattershare - Recipes, food stories and food lovers
A delicious accompaniment with your everyday food
4 from 1 vote
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Prep Time15 minutes
Cook Time20 minutes
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Savoury, Spicy, Tangy
Calories 651 kcal
Servings 5


  • Water पानी
  • 1/4 tsp Turmeric Powder हल्दी पाउडर
  • 1.5 kg Gunda लबेड़े, गोंदा
  • 1.5 cup Mustard Oil सरसों का तेल
  • 4 tbsp Fennel Seeds Thick, मोटी सौंफ
  • 1 tsp Fenugreek Seeds मेथी दाना
  • 2 tbsp Red Mustard Seeds लाल राई
  • 1 tsp Asafoetida हींग
  • 3 tbsp Kashmiri Red Chili Powder कश्मीरी लाल मिर्च पाउडर
  • 1 tbsp Turmeric Powder हल्दी पाउडर
  • 1 tbsp Red Chili Powder Crushed, कुटी लाल मिर्च पाउडर
  • 1 tbsp Dry Mango Powder अमचूर पाउडर
  • 2 tsp Salt नमक


  • Wash lasoda well and remove the stalk but keep the cap on.
  • Take enough water in a vessel, add turmeric powder. Keep it to boil so that the Lasodas can be submerged in the water properly. Boil till they get 50% soft.
  • Then Switch off the fire & drain all the water & keep it under the fan for 1 to 5 hours & then remove its peels cap.
  • Keep the pan for heating and dry roast some Fenugreek Seeds and mustard seeds.
  • Take them out on a plate. Grind both separately & take it out on a plate.
  • In a bowl, take heated and cool mustard oil.
  • Add in all spices along with crushed masala.
  • Mix lasode well with the masala.
  • Transfer in a dry glass jar & keep it for 2 to 4 days for fermentation.
  • The Pickle is ready and enjoy the tasty Gunda/Lasoda/Labere Pickle for a long time.

Recipe Video

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4 from 1 vote

Recipe Nutrition

Calories: 651kcal | Carbohydrates: 10g | Protein: 3g | Fat: 69g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 40g | Sodium: 1041mg | Potassium: 285mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1907IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg

Richa Gupta
Richa Gupta

I love to explore healthy way of cooking in my kitchen. I share my creations on my YouTube channel "Healthy Kadai"

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