Lunu Dehi Sambol

Lunu Dehi Sambol

Lunu Dehi Sambol

Ingredients

• 15 limes (yellow/ripe)
• 2 teaspoons mild pepper powder
• 1 teaspoon ground kochchi miris (spicy red pepper)
• 6 white peppercorns , crushed
• 4 whole cloves (optional)
• 4 pods cardamom , crushed (optional)
• 1 teaspoon sugar
• White vinegar
• 3 quarts water
• Kosher salt

 

Instructions

1. Choose non-stained, round and yellow limes. In a large pot, boil 3 quarts of water.
2. Immerse 10 limes in this boiling water for 30 seconds (no more) and drain. Using a cloth, wipe the limes thoroughly to dry them completely.
3. Make two crossed cuts on one end of each of the 10 limes. Open these limes delicately by hand and stuff them with a large amount of kosher salt. Press gently to close them as much as possible.
4. Place the limes stuffed with salt in a shallow dish. Do not put them on top of each other but flat on the whole surface of the dish.
5. Squeeze the juice from the remaining 5 limes and pour into a deep dish. Add two pinches of kosher salt.
6. Place both dishes under the sun or near a source of heat to dry.
7. The juice of the limes only requires a small drying cycle (about 48 hours). After that, pour it into an airtight jar and keep it in a cool, dry place.
8. The salted limes are dried when the skins become light brown. The longer the drying time, the better.
9. Gently remove the damaged salt around the dried limes. Quarter them. Place the cut limes in a large glass jar.
10. Add ground mild pepper, ground kochchi miris (pepper), white peppercorns and sugar. Add cloves and cardamom (optional).
11. Stir the reserved dried lime juice well and pour over the dried limes.
12. Pour vinegar into the jar until all the limes are submerged. Shake the jar lightly until all the ingredients are well mixed.
13. Close the jar tightly and place it in a cool, dry place for several weeks. The more it matures, the better.