Leeman Ji Khatairn| Lemon pickle|Zero oil Lemon Pickle
Author: Alka
Prep time: 15 mins
Total time: 15 mins
A very famous Sindhi pickle, where Lemons/limes are preserved in (lemon) Lime juice along with garlic, ginger and green chillies. This makes it a Zero oil pickle !
  • 16 Yellow Lemons/Lime (Preferably Kagzi Limbu, a thin skinned variety)
  • 100 gm Ginger peeled and sliced or julienned
  • 100 gm Green Chillies (Thick skinned/ less hot)
  • 11/2 tbsp red chilly powder (optional)
  • 1 Garlic pod
  • 3-4 tsp salt
  • A sterilized glass jar with airtight lid
  1. Rinse Lime/lemons well with water.Pat dry using a clean kitchen towel.
  2. Take 8 Limes/lemons and cut each into 4-8 pieces, depending upon the size of lime/lemon you have. Discard the seeds
  3. Peel and slice Ginger or cut it into julienne
  4. Peel the cloves of 1 garlic pod.
  5. Chop the chillies into bite sized pieces ( You can first slit each chilly to remove the seeds.)
  6. Now take the sterilized glass jar and squeeze the remaining lime/lemons into the jar. Better put a strainer on mouth of jar and squeeze the lemons through it, to catch the seeds.
  7. Add all the remaining ingredients and close the lid.
  8. Shake the jar well and place it in sunlight for few days. When the rind of lemon soften up, the pickle is ready to consume. Generally it takes from 4-6 weeks for the flavors to marry, but it could be ate within a week of pickling.
  9. You can store this pickle without refrigeration for few months to almost an year if stored properly
Pick the yellow Limes/lemons, of the thin skinned variety.Thicker the rind, the more time will be needed for the pickle to mature.
Using ginger and garlic is optional.
If you do not wish to add green chillies, just add some red chilly powder to spice up the pickle.
As a general practice, if made in huge proportions, the pickle after maturing should be protected from molding by taking out a small portion in a sterilized small jars to be used on daily basis, while the remaining larger portion is safely stored in bigger jar with an airtight lid.Covering the lid with a white muslin or cotton cloth ( tied on the lid) cut down the chance of pickle going bad.
Never use wet spoon to take out the pickle.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2012/04/leeman-ji-khatairn-lemon-picklezero-oil-lemon-pickle/