Nov 3, 2009

Lemon pickle/Limbia Kanchi

I have tried to understand the difference between lemon and lime and I am always confused. Well I guess I am thick headed :). Now I use lemon for pickles and lime for preparing juice or any other cooking. This pickle is very bland without any spices. I feel this tastes heavenly with porridge or curd rice. Got this recipe from my mom who is also a "Limbia kanchi" fan. Limbio is lemon in konkani and we call this particular pickle as "kanchi".

4-5 large lemon
1 cup salt

Wash and clean lemons. Dry it completely with a cloth before cutting into desired shapes.
In a pan on a very low flame fry both lemon pieces and salt for about 10 minutes.Keep stirring.
Let it cool completely for about 8 hours.
Store it in a air-tight container for atleast 15 days before using this.
The longer you store it the better. It is always believed that old pickle tastes best than newly prepared.

Preparation time: 25 minutes (excludes cooling time)

Note: I stored for more than 1 month before using it. You can also add slit green chillies and chopped ginger with lemon pieces. The chillies tastes too good once it completes absorbs salt in it.

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