Instant Gunda Pickle

How to make Instant Lasode Pickle | Glue Berry Instant Pickle recipe

Very easy, Instant and Mouthwatering Glu Berry Pickle can be ready within 20 minutes. This pickle can be stored for months , store in refrigerator for longer shelf life.

For this recipe, I have used Homemade Pickle Masala. Checkout the recipe and do try. Though you can use store bought Masala too . For me store bought Pickle Masala is too spicy and cause acidity . So I generally Prefer the Home Made …

For the detailed recipe Checkout the video here..

Instant Gunda Pickle

  • Servings: 0
  • Difficulty: easy
  • Print

Instant, Easy , Mouth watering Gunda pickle which can be ready within 20 minutes and with just 3 ingredients...

  • Use fresh Glu Berry / Lasode / Gunda
  • Oil can be any Groundnut or Sesame Or Mustard Oil.
  • Use good quantity of Oil as it works as preservative..
  • store in refrigerator for long shelf life .


  • 700 gm Gunda/ Lasode/ Glu Berry
  • 1.5 cup Oil
  • 1/2 tsp Asafoetida /Hing
  • 1.5 cup Pickle Masala (or as much needed)


  1. Wash and pet dry Fresh Gunda. Make sure there is no impurity on it.
  2. Take out the crown and make a cut. No need to make halves as we have to stuff it.
  3. Gunda / Lasode is very sticky from inside . Use a blunt knife and some salt to handle tge stickyness while removing seed from inside.
  4. Keep all gunda aside. In a bowl take pickle masala. Here , I have used Homemade Pickle Masala. One can use store bought too.
  5. Stuff each Gunda with pickle masala. Stuff tightly. Keep aside.
  6. Heat Oil in a pan. Once hot enough,add Asafoetida/Hing in it.
  7. Immediately add stuffed Gunda in oil. Stir gently for few seconds.
  8. Cover the pan with a plate. Keep some water on that plate. On SLOW FLAME cook for 5 to 7 minutes.
  9. Stir once or twice inbetween for even cooking.
  10. Gunda / Lasode will be soft once cooked. At that point switch off the flame and add some more pickle masala.
  11. Mix well. Mixture will be very hot.
  12. Keep aside for around 1 hour . By this time most of the oil be absorbed by Pickle Masala which we added later.
  13. Once cooled completely , store in an air tight jar . Store in refrigerator for longer shelf life .

Hope you will like this recipe. I would love to listen from you all..
Kindly rate the recipe and give your feedback in the comment box below.

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Happy Cooking 🙂


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