Gum berry/Glue berry Raw mango Pickle (gunda keri athanu)
Keshma Raichura @Keshmaraichura_1104
#CA2025
#lasoda
#cookpadindia
Gum berry is a wild fruit found in different parts of India. This fruit is considered an important source of minerals, fiber, vitamins and other anti-oxidants, providing essential nutrients. These raw fruits are available for a very limited period of time from March to June in summer.
Generally , This pickle is made by stuffing the whole gunda/lasoda with pickle masala, but I have made it by dividing the glue berry into two parts. So that it is made quickly and does not go to waste when eats.
Open in Cookpad AppCooking Instructions
- 1
First of all remove stem, wash and dry the lasoda and raw mango. Crake and cut the lasoda and Use salt to remove the seeds from it, you can also keep it whole. Cut the mango into small pieces. Now take both in a pan, add turmeric and salt to it and mix it and keep it for 4-5 hours or overnight. Stir 2 - 3 times in between.
- 2
After that, strain it and keep it in a cotton cloth to dry it in the sun light or under a fan for 3-4 hours Then clean it with cotton cloth if needed.
- 3
Meanwhile heat the oil and add asafoetida in it. It gives a nice aroma to the pickle. Allow the oil to cool. Take the lasoda, mango in a big pot and mix the pickled spices(methiya masala) in it. And add the cooled oil and keep it in the pan for 1 day. Then fill it in a glass jar and keep it in such a way that it sinks in the oil.
- 4
Lasoda Raw mango pickle is ready. It can be stored 3-4 Month in room temperature or 1 year in refrigerator.
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