Lasooray Ka Achar (Lasora / Gunda Pickle)
لسوڑے کا اچار
Lasoora (gunda) is a beloved Sindhi pickling fruit, and our version is prepared the old way — cleaned, salted and slow-matured in mustard oil with a warm spice blend until every piece is tender and packed with flavor.
Price: 500g Rs. 500 · 1kg Rs. 1,010 · Cash on Delivery across Pakistan
What Is Lasooray Ka Achar?
Also written lasoora, lasora, lasura or lasoorey — Urdu: لسوڑا / لسوڑے; English: glue berry or Indian cherry (Cordia myxa). Lasooray Ka Achar is made from lasora (gunda) — a small, round fruit used specifically for pickling in South Asia — cleaned, salted and slow-matured in mustard oil with fennel and mustard seed until each piece turns soft and tangy.
Traditional Sindhi Background
Lasora is a fruit most people outside Sindh have never pickled, but it's a staple here — the trees grow across rural Sindh and the fruit is harvested specifically for pickling since it isn't commonly eaten fresh. Preparing lasora achar the old way, slow-matured rather than quick-pickled, is considered a mark of a serious achar-maker, since rushing the process leaves the fruit tough instead of tender.
Taste Profile
Lasora has a naturally tender, slightly slippery texture once pickled — quite different from mango or chili achar — with a mild tang and fennel's faint sweetness running through the mustard-oil base. It's less aggressively spicy than most of our achar, letting the fruit's own character come through.
How To Eat It
Best eaten as a standalone side rather than mixed into a dish — a few pieces alongside daal chawal or roti let the texture and flavour stand on their own. It's a good introduction for anyone who's never tried lasora before.
Who Should Buy It
If you grew up with lasora achar and want the authentic version, or if you're curious to try a pickling fruit specific to Sindh rather than the more commonly available mango or lemon achar, this is worth trying.
Ingredients
Lasoora (Gunda), Mustard Oil, Mustard Seeds, Fennel, Red Chili, Turmeric, Rock Salt
Related Reading
Lasooray Ko English Mein Kya Kehte Hain?
Lasooray ko English mein Glue Berry ya Indian Cherry kaha jata hai. Iska botanical naam Cordia myxa hai. Pakistan aur India mein yeh alag alag naamon se jana jata hai:
- English: Glue Berry, Indian Cherry, Assyrian Plum, Sebesten
- Urdu: لسوڑا / لسوڑے — Lasora, Lasoora
- Sindhi: لسوڙو — Lasooro
- Hindi: Gunda, Lasoda
- Botanical: Cordia myxa
Phal chhota, gol aur halka chipchipa hota hai — isi chipchipahat ki wajah se English mein "Glue Berry" kehlata hai. Pakne se pehle iska achar banaya jata hai, jab yeh naram aur zaiqa jazb karne wala hota hai. Shikarpur mein lasooray ka achar sadiyon se banaya ja raha hai aur yeh Sindh ke sabse maqbool acharon mein se ek hai.