Nimbe kaayi uppinakaayi | Lemon pickle
By Leena Hegde, Puttanamane
Nimbe kaayi or nimbe hannu or limbe hannu is lemon. Kaayi means unripe, and hannu means ripe fruit. More commonly, the terminology Nimbe kaayi is used for lemon irrespective of its ripeness.
Lemon pickle is nothing but preserved lemons where lemons are preserved in brine (concentrated salt solution). The traditional lemon pickle can be made with just 3 ingredients – lemons, salt, and red chilli powder. Optionally, various spices are also added to balance the sour taste of lemons.
Important note: Make sure to use clean and dry ingredients and utensils / cookware.
Prep time
24 hrs 30 mins
Cook time
0
Cool off time
10 days
Total time
11 days 30 mins
Course
Side dish
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
~ 350 g
Ingredients
-
5 large fresh lemons
- 2 tablespoons crystal salt
- 1 tablespoon dry red chillie powder or as required
- 1 tablespoon mustard seeds (Saasive or Rai)
-
1 teaspoon cumin seeds (Jeerige or Jeera)
For tempering: - 2 teaspoons coconut oil
- ½ teaspoon mustard seeds (Saasive or Rai)
- 1 generous pinch asafoetida (Ingu or Hing)
Cookware / Utensils
-
Glass jar or Bharani (A jar made of mud / clay / ceramic)
- Pan
- Bowl(s)
- Spoon
- Mortar and pestle
Instructions
Instructions
The making of Lemon pickle
-
Wash lemons thoroughly with water.
If lemons are store-bought, make sure to soak them in salt water for about 30 minutes. - Let them dry themselves or dry them out using a clean and dry kitchen cloth.
- Dry roast crystal salt and remove the moisture completely. Let it cool.
- Chop lemons into small or medium cubes.
- Take the chopped lemons in a clean and dry mud/ clay / glass / stainless steel bowl.
- Add roasted and cooled salt. Mix well.
- Close and keep aside for 24 hours.
-
After 24 hours, dry roast mustard and cumin seeds until they splutter.
NOTE: Roast the spices on a low flame and DO NOT burn or blacken them. - Now take all the roasted spices in a mortar. Powder them using pestle.
- Add this spice powder, and red chilli powder. Mix well.
- Transfer pickle to clean and dry mud / clay / glass jar.
- Store it in a cool, clean, and dry place. Let it rest for at least 8 to 10 days.
- Make sure to give a stir using a dry and clean spoon on every alternative day.
- After 10 days, heat 2 teaspoons coconut oil in a pan.
- Add 1 pinch asafoetida, ½ teaspoon mustard seeds. Let the mustard seeds crackle.
-
Pour this tempering over the ready pickle.
If you are using a glass jar to store pickle, do not pour too hot tempering. - Mix well. Pickle is ready to use now.
Step by step guide
The making of Lemon pickle
1. Wash lemons thoroughly. Let them dry themselves or dry them out using a clean and dry kitchen cloth.
If lemons are store-bought, make sure to soak them in salt water for about 30 minutes.
2. Dry roast crystal salt and remove the moisture completely. Let it cool.
3. Chop lemons into small or medium cubes.
4. Take the chopped lemons in a clean and dry mud/ clay / glass / stainless steel bowl. Add roasted and cooled salt. Mix well.
5. Close and keep aside for 24 hours.
6. After 24 hours, dry roast mustard and cumin seeds until they splutter.
NOTE: Roast the spices on a low flame and DO NOT burn or blacken them.
7. Now take all the roasted spices in a mortar. Powder them using pestle.
8. Add this spice powder, and red chilli powder.
9. Mix well.
10. Transfer pickle to clean and dry mud / clay / glass jar. Store it in a cool, clean, and dry place. Let it rest for at least 8 to 10 days. Make sure to give a stir using a dry and clean spoon on every alternative day.
11. After 10 days, heat 2 teaspoons coconut oil in a pan. Add 1 pinch asafoetida, ½ teaspoon mustard seeds. Let the mustard seeds crackle.
12. Pour this tempering over the ready pickle.
If you are using a glass jar to store pickle, do not pour too hot tempering.
13. Mix well. Pickle is ready to use now.
Notes
-
Do not go with the colour of red chilli powder. Check the hotness / spiciness of the chilli powder before deciding on quantity. Adjust red chilli powder quantity based on your taste and the type of chillies.
-
Resting time: Pickle takes at least 8 to 10 days to absorb all the spices. And, do not forget to give a stir in between. This would fasten the absorption process and pickle would turn out best by absorbing all the spices.
If you want to use the pickle earlier than the standard resting period, you can do so. But lemons will not absorb the spices before 8 days. So there would be difference in the taste.
- Storage: Store the pickle in a clean and dry mud / clay / glass jar. Keep it in a clean, cool and dry place. Use clean and dry spoon to scoop out.
- Shelf life: This pickle stays good for about 1 to 3 months at room temperature. However, the shelf life depends on ingredients, the process of making, climate and room temperature condition. Even a drop of moisture might spoil the pickle.
