Dehi lunu

Dehi lunu

Salted limes or lemons

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

At my grandmother’s house there were always large stoneware jars of salted limes, steeped so long that the fruit were a translucent brown and the juice around them turned to clear amber jelly. When limes or lemons are in season it is a good idea to put down a couple of bottles of these salt-preserved fruit. They will keep indefinitely, and can be made into chutneys, pickles or simple curry accompaniments.

Ingredients

Quantity Ingredient
25-30 thin-skinned lemons or limes
rock salt

Method

  1. Wash and dry the fruit. Starting at the end opposite the stem, cut each lemon into quarters up to, but not through, the stem. Open the slits slightly and stuff each with about 1 tablespoon of salt. Put each into sterilised airtight jars as it is done — if possible use stone jars, or glass jars with plastic, not metal lids. Cover tightly and leave in the sun every day for three weeks, then store in the cupboard for 6 months, or longer.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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