Salted Lemon Pickle recipe | Nimbu | எலுமிச்சை உப்பு ஊறுகாய் is one of the oldest pickle of Chettinad. This pickle will be prepared in large quantities and stored in big “Jaadis” in those days. This pickle will help people a lot when they lived without refrigerators. This pickle is served as a side dish for rice (kanji) which will be of wonderful taste and flavour.
No water or oil is added in this pickle and it is the one and only pickle which is good for health. This pickle lasts for many years. It is very easy to prepare and we can prepare this pickle in large quantity and store, when we get lots of lemons from our garden.
The ingredients used are only lemon and salt. Once when it is ready to consume after a month or two, we can take some small quantity and pour boiled and cooled water and keep it in sunlight for two days and preserve. Few quantity can be taken and spiced with red chilly powder and fenugreek seeds / vendhayam.
- lemon – 20 numbers
- kal uppu – 1 kg
- glass jar or ceramic jar
1. Make a slit in lemon to half in one side, and other half in opposite direction on the other side. So that the lemon will be in full and we see only the divisions on both sides as shown in the photo.
2. Fill both the slits with kal uppu as much as possible. Same way fill all the lemons with salt. I have shown one in the below photo and you may understand the way of filling.
3. Store it in a glass or ceramic jars. Ceramic jar can be covered with a thin muslin cloth and tied tightly around the rim with a thread. This will protect the pickle from dust and gets air circulation.
4. Lemons will become soft and edible in 2 months. No need to add any water or oil. Keep it in sunlight. The lemons can be interchanged from top to bottom once in 10 days. This pickle last for two to three years.
Other pickle recipes which I have posted are as follows.