Sweet and sour Indian lemon pickle (Limbu attana) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced-up rice (Vagarela baath); Fragrant fenugreek chapatti (Thepla); Mustard seed, okra and potato curry (Sukhu bhinda bataka); Soothing yellow lentil rice (Mung dhal kichdi) ; Fried puffy bread (Puri); Green mango and fenugreek pickle (Keri attana)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Need to allow at least 4 weeks for the pickle to mature.

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