Rajasthan's traditional cuisine has earned nationwide fame for its distinctive flavours and rustic dishes. A truly special part of this heritage is Leswa Lonji, also known as gunde ki chutney, celebrated for its sweet-and-sour taste and medicinal qualities. Its biggest distinction is that it is not available all year round — instead, it can be enjoyed only during the summer season, for just three months. During this period it is made with great enthusiasm and relished across Rajasthan's villages and cities alike. Paired with bajra roti, piping-hot parathas, or the traditional dal-baati, it multiplies the joy of a meal.
Homemaker Madani Devi explains that in many parts of Rajasthan, Leswa Lonji is eaten as a traditional staple food. During festivals that fall in summer, family gatherings, and special occasions, it is also served with great affection on guests' plates. So if you want to add something new, tangy, and thoroughly rustic to your everyday simple meals, be sure to try Rajasthani Leswa Lonji at least once this season. Its easy recipe and remarkable taste make it the most special dish in any kitchen.
Ingredients and Tempering for Leswa Lonji
To prepare delicious Leswa Lonji at home, first wash the fresh, green, and tender leswa thoroughly with water and clean them well. Then remove the stalks and cut them into small pieces. Now heat a little oil in a kadhai. Once the oil is properly hot, add mustard seeds, cumin, fennel, fenugreek seeds, and a pinch of asafoetida to make a good tempering. As soon as the aroma of these whole spices begins to rise, lower the flame and add turmeric powder, red chilli powder, and coriander powder, lightly roasting the spices.
How to Prepare the Syrup for the Sweet-and-Sour Taste
Once the spices are roasted, add the chopped leswa to the kadhai and cook on a low flame for a few minutes while mixing well with the spices. Then add salt to taste. To give the lonji its authentic sweet-and-sour flavour, add finely crushed jaggery or sugar. Also add a little amchur (dry mango) powder for tanginess, which enhances its taste even more. Now add a little water as needed, cover the kadhai, and let it boil well on a low flame for about 10 to 15 minutes.
A Unique Treasure of Taste and Excellent Nutrition
When the leswa has become completely soft, the jaggery has fully melted, and the spices have blended in well, turn off the gas. Take the prepared lonji out of the kadhai and let it cool for a while. Its thick, juicy, and tangy taste is loved by people of all ages. It can be stored in a glass jar and used for several days. The special thing is that this Marwari dish not only delights the taste buds but also provides the body with coolness and excellent nutrition during the summer.
