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Lesue ka Achaar

June 28, 2013 by Nidhi 7 Comments

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lehsua achaarLesue ka Achaar – Lesua, Lesuda, Gonda, or Gunda these little balls have many names though when I got married I had never heard any of these names and I had no idea about their existence on earth. Axat was working in Australia when we got married and then we soon shifted to Singapore. So I did not get the chance of sampling Rajasthani dishes after marriage.

lesua

One day we were discussing the food that we miss the most and Axat was really sad that he had not been able to taste lesue ka achaar for quite some time. And I was like Lesue What is that?

Axat-The little green round balls which are used in pickles.

I still keep on staring. Suddenly
me– Oh I get it. You mean karonde or maybe teet.

Now I could see that look in Axat’s eyes( where has this girl been living. She does not know what is lesua)
Axat– Everybody knows what is lesua. Where have you been living?

me – There is nothing like Lesua. you are just mixing things up.

And so it went on. In the end, Axat decided that whenever we go back to Jaipur I will be introduced to these precious gems. And I was.

gonde ka achaar

How to cook Lesua for pickle

When I tried to make this pickle for the first time I boiled lesua a little longer than necessary and the achaar did not survive for long. This time I have made these under the guidance of my mother-in-law with her exact measurement to avoid another mishap.

Lesua ka achaar with raw mango
Lesue ka achaar or Gonde ka achaar is healthy also. There I go again. As its names imply it has a gum-like substance that is good for joints. All the spices used help in the digestion.

what is Lehsua/ lesua
Lesua is an Indian Berry which is available for a very short time from April to June. It is grown mainly in Rajasthan and Gujarat.

Lehsua is called Gum Berry in English

How to make Lesue Ka Achaar

Preparation time: around 30 minutes
cooking time: 10 minutes + 3-4 minutes
you have to keep achaar in the sun for 1-2 hours for 2-3 days.

Ingredients:

1 kg lesue
500 gms raw mango pulp ( After removing the skin and seed from 750 gms raw mango)

4 tsp Red chili powder
2 tsp turmeric powder
150 gms salt
 1/4  tsp asafoetida (heeng)

to be ground into a coarse mixture:

150 gms fennel seeds
1 1/2 tsp fenugreek seeds(daana methi)
1/2 tsp nigella seeds( kalonji)

mustard oil ( Sarson ka tel)approximately 3 cups

To make Achaar

lesue

Remove the lesua from the bunch. The cap should remain intact otherwise Lesua will soak a lot of oil. Wash carefully 2-3 times. meanwhile, put a large pan of water to boil.

lesua achaar 1

Add lesue to hot water. Turn the flame to medium and let the lesua cook for around 10 minutes uncovered. The color of lesua should change to olive green. Switch off the flame. Some of the lesue might have cracks. Drain immediately and let them dry on a neat cotton cloth for some time.

Lesue for lesue ka achaar

Remove the skin and cut raw mango into very small pieces as shown below.

kairi

Heat oil in a pan. Drop a fennel seed to check if the oil is warm enough or not. If the fennel seed starts to float oil is warm enough. Add asafoetida and coarsely ground mixture. Switch off the flame.

lesua achaar 2

Add the raw mango and mix thoroughly.

add kairi

Now add salt, turmeric, and red chili powder to the raw mango.

Spices for gonde ka achaar

In the end, add lesue. Mix carefully and thoroughly. let the pickle cool completely before filling in a sterilized jar with a tight lid. You should always store pickles in glass jars.

lehsua achaar

Storing the Pickle

you might have to adjust the level of oil in the Gonde ka achaar. After filling the jar the oil should reach above the surface. If it is not, heat some oil to the fennel seed test, let it cool completely, and add to the pickle. I also had to add oil after keeping it in the sun though there seems a lot of oil in the photo. Lesue should be fully covered in oil.

Lesue Ka Achaar

Spicy, tangy achaar/ pickle made with Lesua/ gonda/ gum Berry, Raw Mango, mustard oil and spices.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Keyword: Gonda achaar, gum berry pickle, lesua pickle
Prep Time: 30 minutes
Cook Time: 15 minutes
keep in sun: 8 hours
Servings: 2 jars
Author: Nidhi

Equipment

Kadhai
Glass jar

Ingredients

  • 1 kg lesue
  • 500 gms raw mango pulp (After removing the skin and seed from 750 gms raw mango)
  • 4 tsp Red chili powder
  • 2 tsp turmeric powder
  • 150 gms salt
  • 1/4 tsp asafoetida heeng

To be ground into a coarse mixture

  • 150 gms fennel seeds
  • 1 1/2 tsp fenugreek seeds daana methi
  • 1/2 tsp nigella seeds kalonji
  • 3 cups mustard oil sarson ka tel

Instructions

Preparing the lesue for Achaar/pickle

  • Remove the lesua from the bunch. The cap should remain intact otherwise Lesua will soak a lot of oil. Wash carefully 2-3 times. meanwhile, put a large pan of water to boil.
  • Add lesue to hot water. Turn the flame to medium and let the lesua cook for around 10 minutes uncovered. The color of lesua should change to olive green. Switch off the flame. Some of the lesue might have cracks. Drain immediately and let them dry on a neat cotton cloth for some time.

Prepare raw mango for achaar/pickle

  • Remove the skin and cut raw mango into very small pieces as shown below.

Prepare Achaar/pickle

  • Heat the oil in a pan. Drop a fennel seed to check if the oil is warm enough or not. If the fennel seed starts to float oil is warm enough. Add asafoetida and coarsely ground mixture. Switch off the flame.
  • Add the raw mango and mix thoroughly.
  • Now add salt, turmeric, and red chili powder to the raw mango.
  • In the end, add lesue. Mix carefully and thoroughly.

Store Achaar/pickle

  • let the pickle cool completely before filling in a sterilized jar with a tight lid. You should always store pickles in glass jars.
Tried this recipe?Mention @whatscookingmom or tag #whatscookingmom!

Notes

1. you might have to adjust the level of oil in the pickle. After filling the jar the oil should reach above the surface. If it is not, heat some oil to the fennel seed test, let it cool completely, and add to the pickle. I also had to add oil after keeping it in the sun though there seems a lot of oil in the photo. Lesue should be fully covered in oil.
2. Don't worry about the oil as you do not have to eat that. just keep taking achaar from the sides and whatever oil is left in the end after achaar is finished can be used to make achaari aloo or parantha.
3. The pickle keeps good for more than a year. Never use a wet spoon to take the pickle out of the jar.

lehsua ka achaar

Don’t worry about the oil as you do not have to eat that. just keep taking achaar from the sides and whatever oil is left in the end after Lesue ka achaar is finished can be used to make achaari aloo or parantha.

Enjoy with puri, parantha, and rice. The pickle keeps good for more than a year. Never use a wet spoon to take the pickle out of the jar.

When you make this Lesue ka achaar or Gonde ka achaar don’t forget to tag us @whatscookingmom on Instagram and Facebook or use this hashtag #whatscookingmom. You can share your pics with us on email also (whatscookingmom@gmail.com)

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Comments

  1. Sunita kapoor

    May 19, 2021 at 9:53 pm

    5 stars
    I have been searching this recipe for a long time. Thanks for sharing. Pickle was awesome and everyone loved it.

    Reply
    • Nidhi

      May 19, 2021 at 10:13 pm

      So glad to hear it Sunita

      Reply
  2. Dev

    May 14, 2016 at 9:48 am

    Dear Nidhi
    I live in USA and am trying to learn about food and cooking food from around the world. Your recipes are very simple and healthy. i love them. Love to get update when you post new recipes
    If i have doubts, will send you email.
    cheers
    Dev

    Reply
    • Nidhi

      May 14, 2016 at 11:30 am

      Thanks Dev.

      Reply
  3. Devika Saodekar

    May 11, 2016 at 3:45 pm

    Hey Nidhi,

    It is a very rare pickle, but tastes awesome.
    We call this as ‘Bhokur’ In Maharashtra and prepare this pickle in a slightly different manner. I’ll share that receipe, so that you can try sometime if you want. Trust me it tastes awesome.
    Take a plate full of salt ( almost 3 cups for around 50 Bhokur) , remove the cap of fruit slowly, press it by any heavy thing ( Batta or any heavy thing) so that its mouth opens and by a spoon opposite/narrow end remove the seed out of it and as it is very sticky immediately put it on the plate full of salt. Do this for all Bhokur.
    In a separate bowl grate 1 kg raw mango, add pickle masala. Mix it well.
    After that use this raw mango stuffing in the hollow bhokur. Fill all Bhokur with this grated masala.
    Heat oil in a pan, add some methi seeds and hing to it. Allow the oil to cool.
    After that add this oil to Bhokur filled with raw mango masala.
    Allow it to settle for a few days.
    Tastes best after a week. As it has ample salt and oil, it stays good for an year as well.
    Try it out. I am sure you’ll love it 🙂

    Reply
    • Nidhi

      May 11, 2016 at 9:31 pm

      Thanks Devika. YOur recipe sounds quite interesting and yummy. this summers I will definitely give it a try. Thank you so much for sharing it 🙂

      Reply

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  1. Aloo ki Poori | tiffin ideas | whats cooking mom says:
    July 28, 2020 at 12:06 am

    […] with chutney, achaar, chunda or simply roll them up and start […]

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Hi welcome to my blog. I am Nidhi Jain. I am an architect by profession, now a stay at home mom to two energetic boys. I love to cook and try new recipes. I’ve started this blog with the help of my husband Axat, to share and explore new vegetarian recipes which are not only delicious but are also healthy. Most of these dishes are easy to prepare and are made from locally easily available ingredients. Read More…

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