Sunday, April 21, 2024

Cordia Myxa Pickle (Lasura Pickle)

Cordia myxa Pickle, also known as lasura Pickle, is a fruit that is commonly used to make pickles in Pakistan, India and other parts of Asia. Cordia myxa pickle is typically sweet and tangy, with a slightly spicy kick, and is made by pickling the fruit in a mixture of vinegar, sugar, and spices.

Total Cook Time
55 Mints
Prep Time
40 Mints
Cook Time
15 Mints
Recipe Servings
11 Persons


Cordia Myxa fruit1/2 Kg
mustard oil2 cups
sugar1/2 cup
salt2 tablespoons
lemon juice1/2 cup
red chili powder2 tablespoons
fennel seeds2 tablespoons
cumin seeds2 tablespoons
coriander seeds2 tablespoons


آدھا کلولسورہ
دو کپسرسوں کاتیل
آدھا کپچینی
دو کھانے کے چمچنمک
آدھا کپلیموں کا رس
دو کھانے کے چمچلال مرچ پاؤڈر
دو کھانے کے چمچسونف کے بیج
دو کھانے کے چمچزیرے کے بیج
دو کھانے کے چمچدھنیا کے بیج


लसोड़ा1/2 किग्रा
सर्सो टेलदो कप
चीनी1/2 कप
नमक2 बड़ा स्पून
नींबू का रस1/2 कप
लाल मिर्च पाउडर2 बड़ा स्पून
सौंफ के बीज2 बड़ा स्पून
जीरा2 बड़ा स्पून
धनिये के बीज2 बड़ा स्पून

Method in English

Wash and dry the Cordia Myxa fruit.
In a large bowl, whisk together the lemon juice, sugar, salt, fennel seeds, cumin seeds, coriander seeds, and red chili powder.
Add the Cordia Myxa fruit to the bowl and mix well to combine.
In a large saucepan, heat the mustard oil over medium heat until hot.
Add the Cordia Myxa mixture to the hot oil and cook for about 10 minutes, stirring occasionally.
Remove the saucepan from the heat and allow the Cordia Myxa gherkin to cool to room temperature.
Transfer the pickle to a sterilized glass jar and store in the refrigerator for up to 6 months.

Method in urdu

لسورے کو دھو کر خشک کر لیں۔
ایک بڑے پیالے میں لیموں کا رس، چینی، نمک، سونف، زیرہ، دھنیا اور لال مرچ پاؤڈر ملا کر ہلائیں۔
لسورے کو پیالے میں ڈالیں اور اچھی طرح مکس کر لیں۔
ایک بڑے ساس پین میں سرسوں کے تیل کو درمیانی آنچ پر گرم ہونے تک گرم کریں۔
گرم تیل میں لسورے کا آمیزہ شامل کریں اور کبھی کبھار ہلاتے ہوئے تقریباً 10 منٹ تک پکائیں۔
سوس پین کو گرمی سے ہٹا دیں اور لسورہ گھرکن کو کمرے کے درجہ حرارت پر ٹھنڈا ہونے دیں۔
اچار کو جراثیم سے پاک شیشے کے جار میں منتقل کریں اور 6 ماہ تک ریفریجریٹر میں رکھیں۔

Method in Hindi

लसूरे को धोकर सुखा लीजिए.
एक बड़े कटोरे में, नींबू का रस, चीनी, नमक, सौंफ, जीरा, धनिया के बीज और लाल मिर्च पाउडर को एक साथ मिलाएं।
लसूरे को प्याले में डालिये और अच्छी तरह मिला कर मिक्स कर लीजिये.
एक बड़े सॉस पैन में, सरसों के तेल को मध्यम आँच पर गरम होने तक गरम करें।
गरम तेल में लसूरा का मिश्रण डालें और बीच-बीच में हिलाते हुए लगभग 10 मिनट तक पकाएँ।
पैन को आंच से उतार लें और लसूरा खीरा को कमरे के तापमान तक ठंडा होने दें।
अचार को कांच के जार में भरकर फ्रिज में 6 महीने तक स्टोर करें।

Ingredients Profiles

Cordia Myxa fruit
mustard oil
lemon juice
red chili powder
fennel seeds
cumin seeds
coriander seeds

FAQs :

What is Cordia myxa pickle?

Cordia myxa pickle is a condiment made by pickling the fruit of the Cordia myxa tree in a mixture of vinegar, salt, sugar, and spices. It is commonly used in South and Southeast Asian cuisine.

What does Cordia myxa pickle taste like?

Cordia myxa pickle has a unique and tangy flavor that is often described as sour, spicy, and slightly sweet. It has a crunchy texture and is quite refreshing.

What are the health benefits of Cordia myxa pickle?

Cordia myxa pickle is a good source of vitamins, minerals, and antioxidants. It is also low in calories and contains fiber and anti-inflammatory compounds.

How is Cordia myxa pickle made?

To make Cordia myxa pickle, the fruit is first washed and sliced into small pieces. The sliced fruit is then mixed with a blend of spices such as cumin, coriander, turmeric, red chili powder, and mustard seeds. Vinegar and salt are added to the mixture, and the jar is left to sit for a few days or weeks to allow the flavors to develop.

How long does Cordia myxa pickle last?

Cordia myxa pickle can last for several weeks or even months if stored properly in an airtight container in the refrigerator. It is important to use clean utensils and avoid contamination to prevent spoilage.

How is Cordia myxa pickle served?

Cordia myxa pickle is often served as an accompaniment to Indian and Southeast Asian dishes, such as curries, biryanis, and rice dishes. It is also a great addition to sandwiches and wraps, and can be used to add flavor to salads and dips.

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