Gunde ka Achar / lasode ki sabji

Hello friends! Welcome to My Flavors. Today we are going to make Instant Gunde  ka Achar /  Lasode ki Sabji.  It is a special, seasonal and authentic Rajasthani instant pickle recipe which can be prepared very quickly.Keri Gunde ka achar / lasode keri ka instant achar/ sabzi is a tangy and spice pickle which is prepared during summers as fresh gundas/ lasode are available only during summer season in Rajasthan.

Gunde is a kind of wild berry which has a very sticky seed inside and that is why it is also called as Glue Berry. Gunde are also known as lasode or lesue in Hindi. To remove the stickiness of gunde/ lasode they have to be boiled before use.

Here for this gunde ka achar recipe I have pre boiled and deseeded the gunde or lesue, then fried them into oil and further cooked them with lot of boiled meethi (fenugreek seeds), red chili powder and keri (raw mango).

It took me about 30-40 minutes from preparation till end to prepare this ready to eat pickle recipe. Once the gunde keri ka achar/pickle or sabzi is cooked, let it come to room temperature and then store it in the refrigerator and use as and when required. In refrigerator this pickle easily stays fresh for around 10-15 days. So if you are fond of pickles you can prepare this pickle in big batch and store it in refrigerator.

So let’s quickly see how to prepare this yummy and spicy instant gunde ka achar / Lasode ki sabzi …..


Ingredients :

  • Gunde / Lasode – 500 gms
  • Raw mango (Keri) – 250 gms
  • Fenugreek seeds (Meethi) – 1/3 cup (cut into medium size pieces)
  • Oil – ½ cup
  • Cumin Seeds (Zeera) – ½ tsp
  • Asafetida (Hing) – ¼ tsp
  • Fennel Seeds (Saunf) – ¼ tsp
  • Nigella Seeds (Kalonji) – a pinch
  • Red Chili Powder – 2 ½ – 3 tbsp
  • Turmeric Powder (Haldi) – 1 tsp
  • Salt – as per taste



  1. In a sauce pan add fenugreek seeds (meethi) into 2-3 cups of water and let it come to a boil.
  2. Stir few times in between.
  3. Once the water comes to a boil, cover the sauce pan and cook meethi on simmer for 2-3 minutes.
  4. After 2-3 minutes turn off the heat and let meethi sit covered for 5 minutes.
  5. After 5 minutes strain the boiled meethi in a strainer and carefully wash it few times with fresh water.
  6. While handling the boiled meethi take care that meethi seed should not break, otherwise it will give bitter taste to the sabzi / pickle.
  7. Keep the boiled meethi aside in a strainer.


Boiling & deseeding Gunde:

  1. Wash gonad with stems and keep aside.
  2. In a big pot boil sufficient water to boil gunads.
  3. When water comes to a boil drop gundas in it and let the water come to a boil again.
  4. Stir few times in between.
  5. When water comes to a boil reduce the heat to medium and keep boiling gunad for 2-3 minutes or till its color lighten.
  6. Turn off the heat and transfer the boiled gundas in a strainer and wash them few times with fresh water.
  7. Let it cool down a bit.
  8. After few minutes take off the stems of the gundas and press them gently.
  9. It will break into two. Take off its cap and seed and keep the gunde pieces in a separate plate.
  10. Same way remove the stem, cap and seed of all the gundas and keep them aside.


Cooking the pickle/ sabzi:

  1. In a bowl mix chili powder, turmeric powder, salt and few spoons of water. Mix into a smooth paste. Keep aside.
  2. Heat oil in a pan.
  3. Reduce the heat, add cumin seeds and asafetida. Let them cook for couple of seconds.
  4. Add spice mix and cook on high heat for around 30 seconds.
  5. Add boiled gunde mix and cook for 1 minute on high heat.
  6. Now add boiled and strained meethi, give it a good mix.
  7. Cover the pan and cook on medium heat for I minute.
  8. Open the lid add keri pieces, fennel seeds and nigella seeds.
  9. Here I have cut the keri into medium size pieces and discarded the seed. But if you are using keri with seed and big pieces then add them in the starting with gunde.
  10. Mix well, place the lid and cook at medium to high heat, while stirring occasionally.
  11. Cook till oil separates and keri, gunde get cooked.
  12. Stir occasionally.
  13. Let the pickle/ sabzi cool completely and store it in the refrigerator.
  14. It stays fresh for up to 2 weeks in the refrigerator if taken few care.
  • Never cover the hot pickle.
  • Use clean spoon to take the pickle.
  • Keep it away from moisture and water.
  • And most important, always keep it back in the refrigerator after use for better shelf life.
  • For storing the pickle use glass, ceramic or plastic container. Never keep it in a metal container.

Leave a Reply

Notify of