Lesue Ka Achaar
Spicy, tangy achaar/ pickle made with Lesua/ gonda/ gum Berry, Raw Mango, mustard oil and spices.
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Servings: 2 jars
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.
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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.