Lasoray ka Achaar (Lasora / Gonda Pickle)

Ingredients

• Green lasora: 500 g (firm and unripe)
• Mustard oil: 1 cup
• Black mustard seeds (rai), coarsely ground: 2 tbsp
• Fennel seeds, coarsely ground: 2 tbsp
• Fenugreek seeds, coarsely ground: 1 tbsp
• Nigella seeds (kalonji): 1 tsp
• Turmeric: 1 tsp
• Red chilli powder: 2 tbsp
• Dried mango powder (amchoor): 1 tbsp
• Salt: 2.5 tbsp

Method

1. 1
   Step 1

   Remove the stems, wash the lasora and spread them on a cloth to dry completely.

2. 2
   Step 2

   Press each lasora gently with a rolling pin or small hammer to split it open.

3. 3
   Step 3

   Rub a little salt on your fingers and pull out the sticky seed inside. The salt stops it sticking to your hands.

4. 4
   Step 4

   In a bowl, mix the mustard seeds, fennel, fenugreek, nigella, turmeric, red chilli, amchoor and salt.

5. 5
   Step 5

   Heat the mustard oil until it smokes, then cool it. Mix half of it into the masala.

6. 6
   Step 6

   Toss the lasora in the masala, pack into a dry jar and pour the rest of the oil on top.

7. 7
   Step 7

   Keep the jar in the sun for 5 to 7 days, stirring daily with a dry spoon.

Chef's Tips

• Don't use ripe yellow lasora. Pickling needs firm green ones.
• If the seeds stick to your hands, rub them with salted fingers, then wash with soap.

Storage

Kept under oil, the pickle lasts up to 6 months at room temperature.