Turshi Limo (Lemon pickle)2013-10-22
- Yield : two 450 g jars
- Prep Time : 24:0 h
- Cook Time : 10m
- Ready In : 24:10 h
- 450 g lemons or limes
- ½tbs sia dona (nigella seeds) (optional)
- ½tbs fenugreek
- ½tbs sugar
- 1 tbs salt
- 2 tsp turmeric powder
- 2 tsp crushed chillies (optional)
Cut the lemons in half, squeeze out and reserve the juice.
Scoop out the insides and, if the lemons are large, cut the halves into two.
Put them into salted water for 24 hours, then boil as many times as necessary in fresh, clean water to remove all bitterness and make them soft.
Drain, then boil them again in the lemon juice for a couple of minutes.
Add the rest of the ingredients, leave to cool, then place in clean, dry jars and screw on the lids ready to store.
The lemon peels should always be covered by lemon juice in the jars, so add extra lemon juice if required.
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