how to make  gondhoraj lebur achar/lemon pickle          

Gandhoraj lebu is a special type of aromatic lemon without any English name available only Eastern sector of India, mainly in West Bengal and in Bangladesh also. Boiled Gandhoraj lebu is cooked and mixed with salt and sugar and other spices; and this how to make gondhoraj lebur achar/lemon pickle.

Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Ingredients

• Gandhoraj lebu/flavored lemon-10
• Lemon juice(gandhoraj)-1 cup
• Oil-4 tsp
• Sugar-4 tsp
• Salt to taste
• Turmeric powder -2 tsp
• Red chili powder-1 tsp (add as per your choice)
• Mustard seeds-1 tsp
• Fenugreek seeds 1 tsp

how to make gondhoraj lebur achar/lemon pickle

• First, wash and cut the lemons in 4 pieces
  

  

  

• Steam it using a momo oven and keep it aside.
  

  

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• Take a big pan, heat oil, and add mustard seeds for tempering.
  

  

• Then add the lemon pieces, mix well with the oil, add turmeric powder, salt and red chili powder, mix well.

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• After mixing the spices add sugar and lemon juice and slowly mix it, allow it to cook for 5 minutes.
  

  

  

• Meanwhile take a pan, heat it, and add mustard and fenugreek seeds to dry roast for 2-3 minutes.
  

  

  Switch off the flame and let it cool at room temperature.

• In a blender jar add the ingredients and grind it into a course powder.
  

  

• Now add this powder to the lemon pickle and switch off the flame.
• Let it cool at room temperature then put it in an air-tight container.

You can take it with rice or paratha.

You can take it in an instant or you can preserve it for a month like garlic pickle.