Karonda vs Lasoda (Glue Berry): Buying, Cleaning and Safe Achar (Video)

Transcript

Sticky Summer Berries

Ever wonder why those sticky summer berries need a little oil before you slice them?

Oil your fingers

Before you touch a lasoda, rub a bit of oil on your fingers and on the knife. That simple step takes care of most of the mess. Karonda and lasoda both appear in summer pickles, but each has its own sticky quirks.

At a glance

Lasoda is a green, grape-sized fruit with a clear, sticky pulp around a single stone. Karonda is a small pink-blushed berry that’s sharply sour. The golden rule for both: keep everything dry, fruit, jar, spoon.

Two different fruits

The two aren’t related at all. Lasoda grows in the dry lands of Rajasthan, Gujarat and Punjab, while karonda is a thorny shrub you’ll find across north and west India, often as an old hedge. Their looks and tastes are worlds apart.

Buying lasoda for achar

When you shop for lasoda, look for a bright, even green color. The fruit should feel firm all over, with smooth, unmarked skin. A little cap still attached is a sign of freshness, and avoid any black spots or bird pecks.

Handling lasoda glue

Water only makes the glue spread into strings, so keep it dry. Wash the berries under running water, then spread them on a cloth and let them air-dry for a few hours in the shade. Rub a teaspoon of mustard oil onto your palms and keep a bowl of salt handy for the knife.

Stuffed lasoda achar

For a classic Rajasthani stuffed lasoda pickle, dry-roast and coarsely grind split mustard, fenugreek and fennel. Heat mustard oil until it just smokes, then let it cool completely. Mix a third of the cooled oil into the spices and stuff each slit berry with a pinch of the blend. Pack everything into a sterilised, bone-dry glass jar, sprinkle any leftover masala on top and pour the remaining oil over the fruit.

Buying & cutting karonda

When you buy karonda for pickle, choose berries that are white or pale green with a pink to red blush, tight skin and no bruises. Fully ripe purple-black berries are softer and better for jams, not pickles. The sap that oozes out is milky and can irritate skin, so rub a little oil on your hands or wear gloves and wipe the knife often.

Quick karonda achar

For a quick fridge-style karonda pickle, halve and seed 250 g of berries. Toss them with 25 g salt, half a teaspoon turmeric, a tablespoon of coarsely split mustard, a teaspoon of red chilli, four slit green chilies and 100 ml heated mustard oil that’s cooled. Pack into a dry jar, pour the oil on top and let it rest three days before eating. Keep it refrigerated and finish within a month.

What these fruits offer

Both fruits end up mostly as pickle, a condiment rather than a health food. A tablespoon of oil-based achar can hold more than a gram of salt, so if you have high blood pressure keep portions small. The vitamin C in fresh karonda doesn’t survive the oil and salt, so the pickle’s nutrition is mainly from the oil and seasoning.

Traditional view

In Unani tradition, dried lasoda, called sapistan, is used in soothing cough mixes because its glue coats the throat. Karonda murabba is sometimes kept after illness as a sour palate cleanser. But if you have a lingering cough, fever, breathlessness, or symptoms lasting more than three weeks, it’s time to see a doctor.

Read the full guide

The full post, with every detail and answers to common questions, is on thecareonline.com. It's general information, not medical advice, so check with your doctor about your own situation.