Lasoora Achar (Indian Gum Berry Pickle)
Traditional lasoora ka achar recipe. Tangy and spicy Indian pickle made from gunda (gum berries) with mustard oil and warm spices.
Lasoora achar is one of those Indian pickles that most people outside of India have never heard of, even those who are familiar with mango or lime achar. It is made from lasoora, a small, sticky berry that goes by many regional names: gunda in Gujarati, lasoda in Hindi, bhokar in Marathi, and lehsua in Marwari. In English, it is sometimes called gum berry or bird lime because of the natural stickiness of the fruit.
What is lasoora?
Lasoora (Cordia myxa) is a small, round berry that grows on trees across South Asia, particularly in the drier regions of western and central India. The raw fruit has a firm texture and a mildly sticky surface. It has very little flavor on its own, which makes it an ideal carrier for the bold spice mixtures used in Indian pickling.
The berry is available fresh for only a short window during the summer months, typically May and June. This seasonal scarcity is part of what makes lasoora achar a prized preparation in households that make it. Families often prepare large batches during the season and store them for the rest of the year.
What does lasoora achar taste like?
The pickle is tangy, spicy, and slightly bitter, with the warm flavors of mustard oil, fennel, and fenugreek running through it. The lasoora itself becomes soft and almost meaty after pickling, absorbing the spices deeply. The texture is unlike any other Indian pickle. It is not crunchy like mango or lime achar. Instead, it has a dense, yielding bite.
Where is it popular?
Lasoora achar is most commonly made in Gujarat, Rajasthan, Uttar Pradesh, and parts of Madhya Pradesh. It is a staple in Gujarati and Rajasthani households during the summer pickling season. Outside of these regions, it is less well known, even within India.
Tips for the best lasoora achar
Keep the caps on. When cleaning the berries, remove the stems but leave the small cap (calyx) attached. This helps the berry hold its shape during blanching and pickling.
Blanch, do not boil. The berries only need 3 to 4 minutes in boiling water. Overcooking makes them mushy and they will fall apart in the jar.
Dry thoroughly. Any moisture on the berries after blanching will cause the pickle to spoil. Pat them dry with a towel and let them air-dry briefly before mixing with the spices.
Use mustard oil. Mustard oil is not optional in this recipe. It is both the preservative and a key flavor component. Raw, unrefined mustard oil is traditional. Heat the oil until it reaches smoking point, then let it cool completely before mixing with the spices. This removes the raw bitterness.
Let it mature. The pickle is edible after 2 to 4 days at room temperature, but the flavor improves significantly over the first two weeks. The spices meld and the berries soften to the right consistency.
What to serve with lasoora achar
Like most Indian achars, lasoora pickle is served as a condiment alongside meals:
- Dal and rice
- Roti or paratha (especially plain or stuffed parathas)
- Khichdi
- Thepla (Gujarati flatbread)
- Any simple vegetarian meal that needs a punch of flavor
A small spoonful per serving is enough. The flavor is concentrated.
Storage
Lasoora achar stored in a sealed glass jar with sufficient mustard oil covering the surface keeps for 3 to 6 months at room temperature in a cool, dry place. Refrigeration extends the life further. Always use a clean, dry spoon. The oil layer on top acts as a seal against air and bacteria.
Ingredients
- 500g fresh lasoora (gunda / gum berries), stems removed, caps intact
- 3 tablespoons mustard oil
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 1 tablespoon dry mango powder (amchur)
- 1 tablespoon fennel seeds, dry roasted and ground
- 1 teaspoon fenugreek seeds, dry roasted and ground
- 1 tablespoon red mustard seeds, dry roasted and ground
- 1/2 teaspoon asafoetida (hing)
Instructions
- Wash the lasoora and remove the stems, keeping the small caps intact. This helps them hold their shape.
- Bring a large pot of water to a boil with 1 teaspoon of salt and 1/2 teaspoon of turmeric. Add the lasoora and blanch for 3 to 4 minutes until slightly softened but still firm. Drain and plunge into cold water to stop cooking.
- Drain the lasoora thoroughly and pat dry with a clean towel.
- In a bowl, combine the mustard oil, remaining salt, turmeric, chili powder, amchur, ground fennel, ground fenugreek, ground mustard seeds, and asafoetida.
- Add the lasoora to the spice mixture and toss thoroughly until every piece is coated.
- Transfer to a clean, dry glass jar. Press down to pack tightly.
- Seal the jar and keep at room temperature for 2 to 4 days to allow the flavors to develop. Shake or turn the jar daily. Then refrigerate.