Lemon Pickle 7, Sweet and Hot - Mamta's
Nimbu ka Khatta, Meetha-Teekha Achar
Mamta Gupta
Indian lemons like the limes in the West. Indian lemons can vary from completely green to completely yellow. The good quality ones have a papery thin skin, hence the name Kagazi Lemon,' meaning thin like paper. Western lemons can also be used to make this pickle, I usually do.
It is a quick pickle to make, but takes a couple of months to mature. It lasts a long time, many, many years, if kept away from water and wet/unclean serving spoons. In India, we say that older a lime pickle, better it is. This amount will make and average jam jar full.
Edited June 2024
Ingredients
400 gm. limes or Indian lemons
3 tsp. salt. More can be added at any stage, if it seems less.
1/2 tsp. asafoetida or hing powder (optional)
2 tsp. hot chilli powder, adjust to taste
1 tsp. black pepper, coarsely ground
100 gm. fine sugar or sweetener
Instructions
If limes are waxed, scrub them under hot water.
Let them dry overnight. Any water will make the pickle mouldy.
Slice them into thin discs and then halve or quarter each disc. You can cut small wedges too.
Leave them on a towel again, to get rid of any water. Water will make the pickle deteriorate quickly.
Place all ingredients except sugar in a bowl and mix well. Transfer to a sterilised jar/bowl, close lid/cover and place on a sunny window ledge for 3-4 days, stirring every day.
Then transfer to sterilized jars and leave in a sunny place, a window sill in UK, for 3-4 weeks.
Shake the bottle every day, to mix all the juices that collect at the base of the jar. I turn the jar over every day, so all pieces of lemon are equally covered in juices.
Once the skin has softened a bit, add sugar and mix by shaking the jar. Leave in the sun for a further 2 weeks.
This pickle will take a couple of months to be fully ready.
Notes
Also see Pickle and Chutney Selection.
