Lemon Pickle - 8, Sweet and Hot - Mohini's
Neembu ka Lachcha Achar
Mohini Jain from Roorkee (India)
I tasted this pickle on a recent visit to India (2003) and loved it so much that asked Mohini to share her recipe with me, and all of you! It is a little fidly to make, but the end result is worth the trouble. I have a quicker version of Sweet and Hot Lime Pickle that I made, for those of you who like things easy! The result is quite good, worth a try! Please note that Indian Lemons are what we call Limes in UK. Makes one small jam jar.
Edited April 2010
500 gm. Indian limes/lemons. Select the ones with yellow skin
500 gm. sugar
1 gm. hing/heeng or asafoetida powder
50 gm. salt
2 level tsp. (adjust to taste) chilli powder
Remove wax from limes by soaking them in hot water for 10 minutes.
Wipe dry and cut in halves.
Squeeze the juice out, strain to remove pips, add salt and Hing to the juice and keep aside. Salt stops the juice from getting bitter.
Reverse skin of limes and remove and discard as much of pith and veins as you can.
Shred skins into thin strips.
Cook these strips, in 2-3 tbs. water, in a pressure cooker for two whistles or 2 minutes.
Strain and throw away water.
Place skins on a towel in the sun and allow to dry for 24 hours or longer, until water has dried off.
Add to the juice and keep in a jar in the sun for 8-10 days.
Add sugar and chilli powder, mix well and leave in the sun again, for 3 weeks.
Also see Pickle and Chutney Selection.