Gunda Pickle Recipe | Traditional Gujarati Lasoda Achar

Gunda Pickle – Authentic Gujarati Lasoda Pickle with Spices & Mustard Oil

Traditional Gujarati gunda pickle made with raw lasoda, spices and oil. A tangy, spicy and crunchy Indian pickle perfect with meals.

Introduction of Gunda Pickle

Gunda Pickle, also known as Lasoda Pickle, is a traditional Gujarati achaar made from raw gunda fruits. This pickle is famous for its crunchy texture, bold spices and long shelf life, making it a treasured homemade condiment.

Traditional & Regional Value of Gunda Pickle

Gunda pickle is widely prepared in Gujarat and Rajasthan during the summer season. It is usually made in large batches and stored for months. Many families pass down their gunda achar recipes through generations, making it an emotional part of Gujarati food culture.

What Can Be Eaten Together or Served With Gunda Pickle

• Rotli or Bhakri: A small bite enhances flavour.
• Khichdi: Adds spice to comfort food.
• Dal rice/">Rice: Gives tangy contrast.
• Thepla: Ideal travel companion.

Is It Healthy? – Detailed Health Benefits of Gunda Pickle

Gunda pickle, when eaten in small quantities, offers digestive and medicinal benefits due to its ingredients.

1. Supports Digestion

Gunda is traditionally believed to improve digestion when combined with spices like fenugreek and mustard.

2. Helps Control Acidity

The spices used in gunda pickle help balance stomach acids when consumed in moderation.

3. Natural Preservatives Improve Gut Health

Salt, oil and spices act as natural preservatives that support gut bacteria when used correctly.

4. Seasonal Detox Support

Raw gunda is consumed in summer to help the body adapt to heat and dietary changes.

5. Boosts Appetite

The strong flavour of gunda pickle naturally stimulates appetite, especially in people with low hunger.

6. Long Shelf Life with No Chemicals

Homemade gunda pickle contains no artificial preservatives, making it healthier than store-bought pickles.

Why People Love Gunda Pickle?

People love gunda pickle for its crunchy bite, bold spices and nostalgic taste that reminds them of homemade summer pickles.

Recipe Key Ingredients (Main Ingredients Only)

• Raw Gunda (Lasoda): Main ingredient providing crunch.
• Mustard Seeds: Adds pungency and preservation.
• Fenugreek Seeds: Improves digestion.
• Red Chilli Powder: Heat and colour.
• Oil: Preserves and enhances flavour.

Recipe Steps (Quick Summary)

• Clean and dry gunda completely.
• Remove sticky seeds.
• Mix with salt and spices.
• Fill with spice mixture.
• Store in oil and sunlight.

Watch video and learn how to make Gunda Pickle

Tips & Tricks

• Ensure gunda is completely dry before pickling.
• Use good quality oil for long shelf life.
• Always use a dry spoon.

Variations of Gunda Pickle

• Stuffed Gunda Pickle
• Rajasthani Lasoda Achar
• Oil-Free Gunda Pickle

Frequently Asked Questions (FAQ)

• What is gunda called in English? Indian cherry or glue berry.
• Is gunda pickle healthy? Yes, in small quantities.
• How long does it last? Up to 6 months.
• Can it be eaten daily? Yes, in moderation.
• Is it vegan? Yes.

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Gunda Pickle

Gunda Pickle, also known as Lasoda Achar, is a tangy and spicy fermented Indian pickle made by stuffing the gunda fruit (a berry with a sticky stone) with a mixture of grated raw mango and a blend of spices, then preserving it in mustard oil. It is a popular summer specialty, valued for its unique flavor and long shelf life.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Appetizer

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Lasoda Gunda or Labere: 2 kg (4.4 lbs)
• Water: 2 liters 67.6 fl oz
• Turmeric Powder: 1 tsp 5 g
• Mustard Oil: 1.5 cups 355 ml
• Fennel Seeds: 4 tbsp 40 g
• Fenugreek Seeds: 1 tbsp 10 g
• Red Mustard Seeds: 2 tbsp 20 g
• Asafoetida Hing: 1 tsp (5 g)
• Kashmiri Chili Powder: 3 tbsp 30 g
• Crushed Red Chili Powder: 1 tbsp 10 g
• Dried Mango Powder Amchur: 1 tbsp (10 g)
• Salt: 2 tbsp 30 g

Equipment

• Large pot or kadhai
• Tray or plate for drying
• Mixing bowl
• Dry glass jar with airtight lid
• Knife and cutting board
• Pestle and mortar (optional, for seed removal)
• Measuring spoons and cups

Method

 

1. Wash the lasoda thoroughly and remove the stalks, keeping the caps intact.
2. Boil 2 liters of water with 1 teaspoon of turmeric powder. Add the lasoda and boil until they are about 50% softened.
3. 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.
4. Heat a pan and dry roast the fennel seeds, fenugreek seeds, and red mustard seeds separately until fragrant. Allow to cool.
5. Grind each spice separately into a powder. Set aside.
6. 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.
7. Mix well to ensure all spices are evenly distributed.
8. Add the prepared lasoda to the spice mixture and thoroughly combine, making sure each piece is coated.
9. Transfer the pickle to a clean, dry glass jar. Ensure the jar is completely sealed.
10. Allow to ferment for 2–4 days at room temperature. Taste-test after 2 days; if not sour enough, continue fermentation.
11. Once fermented to your liking, store in the refrigerator to preserve flavor and texture.

Notes

Safety Notes:

Ensure all utensils and jars are completely dry before use to prevent spoilage. Use mustard oil only after it has cooled completely after heating to avoid burning the spices.

Substitutions:

If mustard oil is unavailable, groundnut or sunflower oil can be used, though the flavor will differ.
For a milder heat, reduce the amount of chili powder. Storage: The pickle can be stored at room temperature for a few months if properly sealed, but refrigeration extends its shelf life and preserves texture and color.

Pro Tips:

Allow the lasoda to dry slightly before adding the spice mixture to prevent excess moisture. For a more intense flavor, let the pickle ferment for the full 4 days. The use of airtight, dry jars is crucial for long-term preservation.