Video Tutorial
Video Chapters
Instructions
Preparation of Lasoda
Remove the stems and wash the Lasoda thoroughly. Boil them in water with a pinch of turmeric for exactly 5 minutes to keep them firm. Once boiled, drain the water and remove the caps; this ensures the spices and oil penetrate deep into the fruit for maximum flavor.
Drying Process
To prevent the pickle from becoming sticky or spoiling, dry the boiled Lasoda in the sun for an hour or under a fan for 2โ3 hours. This is the secret to a long-lasting, non-sticky homemade pickle.
Roasting and Grinding Pickle Masala
Roast fennel seeds (saunf), mustard seeds (rai), and fenugreek seeds (methi) on low-to-medium heat. Grind them coarsely (dar-dara) to ensure a great texture, avoiding a fine powder consistency.
Heating Mustard Oil
Heat the mustard oil until it reaches the smoking point to remove its raw pungency. Allow the oil to cool down completely before mixing it with the spices and other ingredients.
Preparing Raw Mango
Wash, dry, and finely chop or grate the raw mango (kaccha aam). This provides the essential tangy element that complements the unique taste of the Lasoda.
Mixing the Lasoda-Gunda Achar
Mix the cooled mustard oil with turmeric, Kashmiri red chili powder, asafoetida (hing), and the prepared ground spice mix. Add the raw mango and dried Lasoda. Coat everything evenly for a perfectly balanced chatpata Lasoda pickle.
Storage and Preservation Tips
Store the pickle in a sterilized, dry glass container. For a shelf life of up to a year, ensure the pickle is occasionally sun-dried for 2โ3 days and always use a clean, dry spoon to serve.
