Home / Pakistani Recipes / No Oil Lemon Pickle (Achar) – Khattay Leemoo

No Oil Lemon Pickle (Achar) – Khattay Leemoo

Bounce to the No Oil Lemon Pickle or Khattay Leemoo Recipe

Disclosure: I’ve partnered with YMC and Bernardin and feature gained reimbursement for this submit. All evaluations are my very own.

I all the time idea those lemons had been a simply my mama factor. As in I used to be in fact satisfied that no different individual on the earth makes this tremendous easy, blank, oil loose lemon this is delightfully bitter and the easiest condiment to liven up your biryani and khichri alike. I shared a picture of the method in my Instagram tales and was once surprised when so very lots of you answered and stated that your mom, your mom in legislation, an aunty, a grandma, all of them make it as smartly. If truth be told it was once somebody on instagram who provided the moniker Khattay Leemoo. Khattay Leemoo

Thoughts Blown. 

So now I’m going to place this pickle within the class of items that I stay humble scrumptious “ghar ka khana” (meals cooked at house) dishes like daal and aaloo gosht in. Their utter simplicity method they will not be eating place dishes, however they’re undoubtedly a worthy addition to the house chefs repertoire. May also I simply say how a laugh they had been to do?

  • Khattay Leemoo

There’s no disturbing measuring, minimum mess, and there’s something very fulfilling about making them. They’ve additionally change into a bit of of a bunch effort. My husband, the enthusiastic condiment eater has most certainly been extra on this than any factor ahead of and my MIL has been taking the jars out at solar up and bringing them again in the home at solar down. My youngsters had been staring on the jars with me analyzing the rinds as they become in color and texture. I believe like there’s a just right science lesson in there people. Khattay Leemoo

Talking of classes, let’s chat about what I’ve learnt my achar making pals
  • I’ve learnt that throwing the lemons into no matter random container you have got to hand does no longer paintings. I used the 250ml Bernardin jars which I bought at Wal Mart, however are to be had at Canadian Tire as smartly. For 10 greenbacks you get a dozen of those and they’re reusable.
  • The second one lesson is that you simply HAVE TO use pickling salt. The desk salt to be had in Canada will now and again have anti caking brokers added into it and the ones brokers may cause the liquid of the Khattay Leemoo to change into darkish and cloudy.
  • 3rd lesson, have endurance. The lemons in Canada not like the ones in Pakistan or India have a thicker rind and it takes about ten days (or extra) for them to melt to perfection. Narrow slivers take eight days.
  • Additionally, talking of lemons, natural lemons are a will have to, take into consideration it, you might be consuming the outside! Additionally natural lemons may have a thinner rind and no wax at the external.

This recipe for Khattay Leemoo is extra like a information and it’s your alternative to have some a laugh within the kitchen. Have a favorite complete spice? upload it in. Assume some chilli flakes received’t harm? Agreed. Simply opt for it, have a laugh and don’t put out of your mind to tag me on your creations!

Khattay_Leemoo

No Oil Lemon Pickle – Khattay Leemoo

  • four
    Natural lemons, washed and scrubbed
  • 2 1/four
    tbsp
    Pickling Salt
  • Non-compulsory upload ins: inexperienced chillies, nigella seeds, cumin seeds, peppercorns, famous person anise, and many others.
  1. Halved your scrubbed lemons and juice them many of the manner. Save the juice for some other use

  2. Reduce each and every part into six items or slender slivers

  3. Layer the lemon items into the ground of the jar, press them down sufficient to create an approximate 1.Five-2 inch layer

  4. Upload your upload ins of selection (or none in any respect) and sprinkle with three/four tbsp pickling salt 

  5. Repeat till the jar is crammed to the highest

  6. Close the lid tightly and go away within the solar for 10 days. The lemon rind will alternate color, the salt will leach some liquid out of the lemon, that is all standard (and just right!). 

  7. Invert the jars on a daily basis to distribute the herbal pickling liquid. Take a look at on it after 10 days, the rind must be great and comfortable, if no longer then pass over for some other few days

  8. Consume with daal chawal, khichri, biryani, matar pulao. 

Extra a laugh stuff: as soon as your lemons are superbly gentle you’ll all the time physician small quantities to fit your temper. For instance you’ll combine in a bit of brown sugar and chilli flakes or just upload a bit of chaat masala over most sensible. 

Khattay Leemoo

Questioning what I made? I made two jars with lemons/limes and inexperienced chillies, one with nigella seeds thrown in and a couple of simple ones as smartly. IMHO the lemon pickle is lovelier than the lime one. Please do notice that the limes one way or the other take longer to tenderize. 

Attending to this later? No drawback, simply pin it proper right here!

Khattay Leemoo

 

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