Name: Gunda / Lasoda Pickle recipe by Poonam Kothari at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Gunda / Lasoda - 250 gm; Raw Mango - 250 gm; Red Chili Powder - 50 gm; salt as per taste; Turmeric Powder - 20 gm; Fennel Seeds- 20 gm; Fenugreek Crushed - 10 gm; Mustard Dal - 40 gm; Mustard Oil - 100 gm; Asafoetida - 1/4 tsp; Onions Seeds - 1/2 tsp

Ingredients Serving: 6

Gunda / Lasoda - 250 gm
Raw Mango - 250 gm
Red Chili Powder - 50 gm
salt as per taste
Turmeric Powder - 20 gm
Fennel Seeds- 20 gm
Fenugreek Crushed - 10 gm
Mustard Dal - 40 gm
Mustard Oil - 100 gm
Asafoetida - 1/4 tsp
Onions Seeds - 1/2 tsp

Instructions

Wash Lasoda , remove the stems but keep the cap intact.
Take enough water in pan and add lasoda fruit in it.
Add 1/2 tsp of salt, add 1/4 tsp of turmeric powder and boil for 7-8 minutes. Switch off the flame. Let it cool.
Grate raw mango.
Take boiled fruit, press gently and remove the seed. Keep the lasoda fruit in sunlight along with the raw grated mango for 3-4 hours.
Once the fruits dry take all the spices in one plate.
Heat oil in pan and add asafoitida in hot oil. Turn off the gas.
Add fennel seeds, raw mangoes, and all the other spices. Mix properly.
Let it cool then fill this masala in each fruit. Sprinkle the leftover masala on top.
if you desire to keep in fridge do not add oil but if you keep this pickle at room temperature add enough oil to pickle to cover the fruit. Enjoy the delicious lasoda pickle.

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