Delicious Lasuras Pickle Recipe: Authentic Indian Cherry Pickle

Lasura Pickle

Introduction

Discover the joy of preparing your own lasuras pickle with this simple and authentic recipe. Made from luscious lasura berries and a blend of aromatic spices, this pickle is sure to tantalize your taste buds.

Indian Lasura pickles, also known as Lasoda or lasvesa pickles, are a popular type of pickle in India. Lasura, or Lasoda, is a small green fruit that belongs to the family of Indian berries. These fruits are tangy and have a slightly sour taste, which makes them ideal for pickling.

It's worth noting that the availability of Lasura pickles may vary depending on the region and season in India. They are more commonly found in northern and western parts of the country. However, you may also find them in Indian grocery stores or specialty stores outside of India that carry a wide range of Indian products.

Indian Lasura pickles are often enjoyed as a condiment or side dish with meals. They pair well with various Indian dishes, such as rice, roti (Indian bread), parathas (flaky bread), and curries. The tangy and spicy flavor of the pickles adds a zing to the meal and complements the other flavors on the plate. So, lets get started

Ingredients

• 1 kg Lasuras
• 1/2 litre mustard oil
• 2 teaspoons kalonji (nigella seeds)
• 4 teaspoons powdered methi dana (fenugreek seeds)
• 50 g powdered yellow mustard seeds
• 50 g powdered sounf (fennel seeds)
• 30 g turmeric powder
• 30 g red chili powder
• Salt to taste

Instructions

1. Thoroughly wash the lasura berries, ensuring they are free from any dirt or impurities. Remove the caps and also, remove any stems present.
2. Place the lasura berries in a large pot and add enough water to cover them. Boil the berries for 5-6 minutes only, ensuring they don't become too soft or too hard. This step helps to soften the fruit and prepares it for pickling.
3. Once boiled, drain the water and spread the berries on a clean cloth or tray. Allow them to air dry completely, as this removes excess moisture from the lasuras.
4. In a separate pan, heat the mustard oil on medium heat until it releases smoke.
5. Turn off the flame completely to prevent burning the spices.
6. Add kalonji (nigella seeds), turmeric powder, red chili powder, powdered methi dana (fenugreek seeds), powdered yellow mustard seeds, powdered sounf (fennel seeds) one by one. Stir them well in the hot oil and let them crackle for a few seconds.
7. Finally, add salt to taste.
8. Stir the spices into the oil for a minute or two to release their flavors into the oil.
9. Add the dried lasura berries to the oil and spice mixture. Mix everything well, ensuring each berry is coated with the oil and spice blend.
10. Let the oil mixture cool down completely.
11. Transfer the lasuras pickle to a clean, airtight jar. Ensure the jar is sterilized beforehand to prevent spoilage.
12. Allow the pickle to mature for at least a week before consuming. During this time, the flavors will blend and develop, resulting in a delicious pickle.
13. Remember to store the pickle in a cool, dry place, away from direct sunlight.

Tips and Tricks

1. Choose unripe and firm lasura berries for the best results.
2. Wash the berries thoroughly to remove any dirt or impurities before boiling them.
3. Boil the berries for only 5-6 minutes to maintain the desired texture.
4. Ensure the berries are completely air-dried before adding them to the oil and spice mixture.
5. Heat the mustard oil until it releases smoke, but be cautious not to burn it.
6. Store the pickle in a sterilized, airtight jar to prevent spoilage.
7. Allow the pickle to mature for a week or more to enhance the flavors.