Limbiya kanchi/Brined lemon

Hello dear readers! Today I learn’t one more recipe which I had in my bucket list, ‘Limbiya kanchi’ from my Amma. I wanted to learn this since long time and finally I made it today. Limbiyo means lime/lemon. Though I’m not a kanchi fan I always wanted to learn to make this. This is a kind of pickle. Goes well with Paez/ gruel. There are different methods to prepare this pickle but I’m sharing the basic one. This version is best for children. 

Ingredients:

Lemon – 10

Rock salt – 3/4 cup

Water – 2 cups

Method:

1. Clean the lemons well with a cloth.
2. Avoid washing it as tad bit of the moisture also will spoil the pickle.
3. Cut the lemons into small quarters as shown in the picture.
4. Take a vessel and add water.
5. Heat the water but don’t take a boil.
6. If you take a boil of the water and then add salt , the salt won’t dissolve.
7. So just heat the water until it starts turning hot  and then add salt.
8. It will start dissolving soon.
9. Keep stirring it, take a boil of the water and switch off the flame.
10. Cool the mixture and bring it to lukewarm temperature.
11. Strain the water to remove the impurities.
12. This mixture we call as ‘Mitta Paez” /salt water.
13. Then add chopped lemons and mix it well.
14. Close it with a lid.
15. For continuous 7 days mix it and keep it outside.
16. After 7 days Kanchi will be ready and you can store it in a sterilized glass bottle or barni (ceramic pot) .
17. Store it in a cool place.

My notes:

• You may also add chopped green chillies and ginger to make this ‘  kanchi’ spicier version.
• You may also transfer the ‘Kanchi’ in a sterilized glass bottle on the first day itself and keep mixing it daily for 7 days.
• Please see that the bottle is super dry.
• I sun dry the bottles for safety.
• This ‘kanchi’ will stay good for atleast a year.
• You may also refrigerate it for safety.
• Always use a clean spoon while you use.