Limbiya Kanchi Recipe - Instant Lemon Pickle | Amchi Vasari

Limbiya Kanchi

In every Konkani household, there's a humble yet powerful pickle that needs no spices to shine "Limbiya Kanchi". This traditional lemon pickle is made without any masala, allowing the natural tang of lemon, the warmth of ginger, and the mid heat of green chilies and pepper to take the center stage. It's more than just a condiment - it's comfort food, especially during times of illness, fever or loss of appetite.

Often paired with soft rice porridge (pej), Limbiya Kanchi is known for its ability to stimulate taste buds when everything else feels bland. It's simplicity, short ingredient list and digestive friendly properties make it a beloved part of Konkani cuisine. Whether you're unwell or simply craving something light and nostalgic, this pickle finds a place on the plate.

Ingredients

1. Lemon - 8 to 10 (260 gram) avoid green lemon
2. Green chili - 2 (9 gram) you can also use bird's eye chili
3. Ginger - 1 inch (7 gram)
4. Green/Black pepper - 1 tbsp (5 gram)
5. Table salt - 2 tbsp (30 gram)
6. Water - 1 glass (200 ml)
7. Rock salt - 1½ tbsp (15 gram)

Method

Day 1:

Day 1

1. Wash and dry the lemon, ginger and green chili. You can also wipe it with clean cloth. Before brining there should not be any water traces.
2. In a pan, add 2 tbsp table salt, saute it on low flame for a minute. This step removes any water content in the salt. Transfer it on a dry plate. 
3. Add 1 tbsp black pepper and saute for a minute. You can skip this and sun dry for 30 minutes. If green pepper is available sun dry it and use it instead of black pepper.
4. Allow the salt and black pepper to cool down completely.
5. Chop the lemon into 4 or 8 pieces as per your choice (remove the seeds), chop the green chili, ginger and add all these in a bowl. Add the salt and pepper. Mix well. Please  note: while chopping the lemon the juice of it should be added to the bowl. Do not waste any lemon juice.
6. Close the lid and let it rest for the day.

Day 2:

Day 2

1. Open the lid, mix well. The lemon leaves little water. 
2. Transfer them into a glass jar. Close the lid.

Day 3:

1. Shake the glass jar well.
2. This step is to be repeated once in every two days for a week.
3. Lemon did not leave much water so let's make salt water.
4. In a vessel, pour 200 ml water, 1½ tbsp rock salt and give it a good boil. The salt dissolves completely. Turn the flame off and allow it to cool down completely.
5. Once the salt water cools down add it to the lemon glass jar till the lemon submerges. All the lemon should be dipped in the salt water to avoid fungus development.

Day 7:

1. As shown in the video, the lemon has changed color. Refrigerate the lemon pickle to increase the shelf life. The lemon pickle is ready. Allow it to ferment well.
2. After 20-30 days the lemon pickle is ready to serve.

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