Category: Chutneys
Rating: 3.28
Servings: 1


Ingredients


1 dozen lemons, washed, dried
1 and halved
1 cup salt
10 whole green chillies
4 cloves garlic
4 thin slices fresh ginger

Directions: How to Cook Lemon Pickle (Limu Ka Achar)


Place all ingredients in a bowl and place in the sun for 4 or 5 days. The lemon will become soft.

Place in a covered jar. This can be preserved for at least 6 months.

Compiled by I. Chaudhary Posted to EAT-L Digest 26 October 96


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Related recipes:
Nimbu Pickle
Cumin Seed Chutney (Zeere Waali Chatni)
Mint-Coriander Chutney
Carrot Urugai (Carrot Pickle)
Mint Coriander Dip (Dhania-Podina Chutney)


Recent comments and reviews for this recipe:

SANDEEP GILL writes:

I THINK THIS RECIEPE IS OF AVERAGE MARKS BECAUSE IT OLD ONE THERE IS NOT ANY OTHER VARIATION IN THIS RECIEPE.
TRY TO BE CREATIVE IN THIS.

THANKS
SANDEEP GILL

Posted on 20 Jan 2008, 02:08 ET

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