Lemon Gojju Recipe
Please watch the video for detailed instructions to make lemon gojju
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
- 4 limes
- 3 tbsp Jaggery quantity depends on the sourness of lemon/lime
- 2 tsp salt or salt to taste
- 1.5 cup water
For masale:
- 1 tsp mustard seeds
- 1 tsp jeera cumin seeds
- 1/2 tsp methi seeds /fenugreek seeds
- around 10 byadagi red chillies(quantity depends on the sourness of the lime/lemon
For seasoning:
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp jeera cumin seeds
First press and roll the lime with your palm as shown in the video.
Wash and cut the limes/ lemon into small pieces
Cook the cut lemon in water. Once the lemon pieces are cooked well ,turn off the heat and let it cool
For masale:
Heat around 1/4 tsp oil in a pan on medium low heat. Add methi seeds, red chillies fry it for a minute on low heat.
Now add jeera, mustard seeds. Fry it until the methi seeds become golden brown. Then turn off the heat
Powder the masale, and to that add cooked limes along with water, jaggery and salt . Grind this to a fine paste
For seasoning:
Heat the oil in a ladle on medium heat, once hot add mustard seeds, after it pops add jeera. Fry it for few seconds, turn off the heat
Add the seasoning to the prepared gojju. Mix it well. Lemon gojju is ready, Serve with rotti, rice and chapathi as well.
It may taste bitter on the day it is prepared, but bitterness reduces the next day.
It can be stored in the refrigerator for up to 15 days. around 2 to 3 days at room temperature