Thursday, Dec 20 2007

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Whole Tenderised Lemons

Method:

1. Put fresh healthy yellow lemons in an earthen pot.
2. Sprinkle 100 gm.
3. Crystallised salt (salt in crystal form) to every 25 lemons.
4. Shake pot well so, salt gets distributed.
5. Tie mouth with a clean muslin cloth.
6. Shake pot every day, till the lemons turn light brown in colour and the skin is very soft.
7. The earthen pot will eventually dry out the liquid formed.
8. When all liquid has been absorbed, coat palms with some refined oil, and pass through the lemons, coating them.
9. Repeat if required.
10. The lemons are now ready.
11. Either transfer to a sterile glass jar , or a container to refrigerate.
12. They will however, if properly looked after, stay even at room temperature for over 6 months.
13. This pickled lemon can be used as an ingredient to make chutney, eaten as is, as an accompaniment, after sprinkling some pepper or paprika, or added as a souring agent when fresh ones are unavailable.

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