How to make Lasoore Pickle
Break the stems of the Lasorae, wash them nicely. Take water(enough to submerge all the Lasore) in a utensil to boil. After the water comes to boil put in the Lasore and boil them for 3-4 minutes. Turn off the gas, cover the Lasore and keep them aside. Once they cool down throw the entire water.
We will first put these Lasore in water to make its congee. To make congee boil 1 1/2 or 2 liters of water then cool it. Put the boiled Lasore in a clean-dry glass or plastic container, add 1 tsp turmeric powder, 2 tsp salt, 1/4 red chilly powder and 1 tbsp mustard oil to it. Now pour the cooled water to the Lasore mixed in spices. Stir with a spoon then put on the lid and keep it aside. Sour congee form the Lasore will be ready in the next 3-4 days, stir the pickle once everyday with a dry spoon(cleanliness should be kept in mind while preparing the pickle, this results in its longer shelf life).
We can either drink Lasoore congee or have along with chapati, roti or parantha. Lasore soaked in congee turn sour and yellow in 15 days. The stickiness is also removed from its pulp, take out the Lasore and keep them in a separate utensil and the congee in another.
You can definitely eat these whole Lasore, but if you keep them soaked in oil then these whole Lasoda Pickle lasts for a year or even more.
Put these Lasore in a clean-dry container, heat mustard oil then cool it. Put this oil in the Lasore, so that they remain submerged. Take out Lasora Achaar/Glutinous Fruit Pickle whenever you feel like and savour the taste..!
How to Make Spicy Lasoore Pickle
We need to make the spices then put them in the Lasore to make Spicy Lasore Pickle.
Get 1/2 kg unripe mangoes, peel them and remove the pulp and grind it.
Clean 2 tsp salt, 1 tsp turmeric powder, 1 tbsp Methi(fenugreek) seeds, 1 tbsp yellow mustard seeds, 2 tsp Ajwain(carom seeds), 1 tsp red chilly powder and 1/4 tsp Heeng(asafoetida). Grind all of these whole spices to make a coarse powder. You can also take 8-10 whole red chillies if desired which turn sour with the spices and are very tasty.
Pour 1 cup mustard oil in a steel frying pan(kadhai) and heat. Turn off the gas. Allow the oil to cool, when it is luke warm put Heeng, turmeric powder followed by the spices and mix properly. Now add the mango pulp which you have grinded earlier. The spices to be added to the Lasore are ready.
Put Lasore in these spices and mix rigorously. Whole Lasora Pickle with Spices is ready.
After the Lasore cool down completely fill them in a clean-dry glass or plastic container. To keep this Spicy Lasoore Pickle/Spicy Gunda Pickle fresh for a whole year let it remain submerged in oil.