Limbu Achaar Gujarati
Gujarati lemon pickle with jaggery, red chilli, and fenugreek. Sweet-sour-spicy profile unique to Gujarat — aged for months in glass jar.
People also search this as limbu nu athanu, limbu achar.
Ingredients
- Jaggery — 250 g
- Red Chilli Powder (Lal Mirch) — 20 g
- methi seeds — 5 g
- Turmeric Powder — 5 g
- Lemon — 500 g
- Asafoetida — 1 g
- salt — 40 g
Method
- Wash lemons and dry them fully.
- Cut each lemon into 8 pieces and remove seeds.
- Mix with salt and turmeric in a dry glass jar.
- Keep covered for 15 days, shaking daily, till the peel turns soft.
- Dry roast methi seeds lightly and crush coarsely.
- Mix grated jaggery, chilli powder, hing and methi into the lemons.
- Keep in the sun for 4 days till jaggery melts into a syrup.
- Store in a clean dry jar. Use a dry spoon.
Common questions
- How many calories in one plate of Limbu Achaar Gujarati?
- 99 kcal per plate.
- How much cooking time?
- 20 min.