Lasoora in English: What Is Lasooray ka Achar?
Quick answer: Lasoora (لسوڑا), also written lasora or lasooray, is called Indian cherry or glue berry in English. It is the small green fruit of the Cordia tree. Lasooray ka achar is a rare, seasonal Punjabi pickle made by boiling whole lasoora, drying it in the shade, mixing it with masala and preserving it in pure mustard oil.
Many people grow up eating lasooray ka achar at home but cannot find its English name. Others have heard of it but never tasted it. This guide explains what lasoora is, all the names it goes by, how the achar is made and how to enjoy it.
All the names of lasoora
| Language | Name |
|---|---|
| Urdu / Punjabi | Lasoora, lasooray, لسوڑا |
| Other spellings | Lasora, lasura, lasoda |
| Hindi / Gujarati | Gunda, lasoda |
| English | Indian cherry, glue berry |
| Plant name | Cordia (Cordia myxa / Cordia dichotoma) |
So when someone asks “what is lasoora called in English?”, the short answer is Indian cherry or glue berry.
What does lasoora look and taste like?
Lasoora is a small, round, green fruit that grows in clusters on the Cordia tree. Inside, the flesh is soft and sticky around a single seed – which is why it is also called “glue berry”. On its own it is mild, but in achar it soaks up the masala and gives a soft, tangy bite with a texture you will not find in any other pickle.
Why lasoora achar is rare and seasonal
Lasoora is only available for a few weeks a year, so the achar can only be made once a season. At AL-Afraah, lasoora achar is made in June, when the fruit is fresh. Once that batch is gone, the next one comes the following year – which is why many families buy an extra jar.
How lasooray ka achar is made at AL-Afraah
Lasoora achar takes more effort than most pickles. Our method:
- Pick fresh lasoora in June and wash it well.
- Boil the whole fruit first to soften it.
- Shade-dry the boiled lasoora completely – no water left.
- Mix with masala – whole lasoora, seed and all, with our traditional spice blend and salt.
- Preserve in pure mustard oil so every piece stays covered.
- Let it mature until the masala soaks into each fruit.
No vinegar and no chemical preservatives – just lasoora, spices and mustard oil.
How to eat lasoora achar
- With daal chawal – the tangy bite lifts simple rice and daal.
- With roti or paratha – a small spoon on the side of any meal.
- In sliced mixed achar – AL-Afraah’s sliced mixed achar also has lasoora pieces, along with mango, lemon, carrot, chilli, chana and sohanjna.
Eat around the seed, just like a cherry.
How long does lasoora achar last?
Kept at room temperature with the pieces under the oil and a dry spoon, AL-Afraah lasoora achar stays good for 2 years and more. No fridge needed – just keep it away from a hot stove and direct sun.
AL-Afraah Lasoora Achar
Our Lasooray ka Achar is made once a year in Gujrat with whole lasoora, our family masala and pure mustard oil. 500g Rs 950 · 800g Rs 1,350, delivered all over Pakistan with Cash on Delivery.
Taste traditional achar made in pure mustard oil – no vinegar, no chemical preservatives.
Frequently asked questions
What is lasoora called in English?
Lasoora is called Indian cherry or glue berry in English. It is the fruit of the Cordia tree (Cordia myxa / Cordia dichotoma).
Is lasoora the same as gunda?
Yes. Gunda is the Hindi and Gujarati name for the same fruit that is called lasoora or lasooray in Punjabi and Urdu.
When is lasoora achar made?
Lasoora is only in season for a short time, so the achar is made once a year. AL-Afraah makes it in June.
What does lasoora achar taste like?
It has a soft, slightly sticky texture and a tangy, spicy taste from the masala and mustard oil.
How long does lasoora achar last?
Kept at room temperature with the pieces under the oil and a dry spoon, it stays good for 2 years and more.
