23
Jul
Many indian households make pickles during summer that usually last for an year. Rinse lemons wipe them with a cloth very well as it shouldn t have any trace of moisture.
Add salt and chilli powder saute for another 10 minutes.
Indian lemon pickle recipe. Lemon pickle is a traditional indian condiment made with lemons ground spices salt and an optional ingredient oil. Many indian households make pickles during summer that usually last for an year. Pickles are eaten as a side in an indian meal and is believed to aid digestion when eaten in small quantities.
A typical indian meal always consists of a pickle and lemon pickle is the most common. You can add oil to the pressure pan or cooker and add the cut lemon. Then add the spices turmeric and salt.
Add water and mix it and pressure cook for 4 to 5 whistles. Let the pressure subside and open the cooker. How to make south indian lemon pickle.
Heat 60 gm 1 cup oil and add the lemons and saute for about 10 minutes over low heat. Add salt and chilli powder saute for another 10 minutes. To make instant lemon pickle combine the fenugreek seeds and asafoetida in a small non stick pan and dry roast on a medium flame for 2 minutes while stirring continuously.
Transfer to a plate and cool completely once cooled blend in a mixer to a fine powder. In this indian lemon pickle recipe do not discard the squeezed out lemon shells use for cleaning kitchen sink or utensils. Cook the lemon pickle for about 3 4 minutes after adding all the spices.
The juice should reduce to 3 4th quantity and the lemons should not get overcooked as it may turn mushy and bitter. Gingelly oil does taste great for making any south indian pickle. But you may also use other cooking oils.
Lemon pickle is a beloved south indian condiment and one which you v no doubt experienced at your favorite indian restaurant. Aromatic and spicy this pickle is not for the faint of heart but it definitely brightens any dish. If you are a pepper sauce fan then this pickle is for you.
With a clean dry wooden spoon mix the lemon pieces from top to bottom every day. It is extremely important to use a dry spoon each time and make sure not even a drop of water gets into the jars. After about 10 days the skin would soften quite a bit and the salt would have drawn out all the juice from the lemons.
Rinse lemons wipe them with a cloth very well as it shouldn t have any trace of moisture. Chop the lemons into bite sized pieces. Slit 15 green chilies lengthwise or halve them.
Sprinkle 1 tablespoon of turmeric powder and 1 5 tablespoon salt over the chopped lemons. This tangy and spiced no oil lime pickle can be served with indian meals. How to make lemon pickle.
Firstly rinse 6 to 7 medium sized lemons 250 grams very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
Indian lemon pickles are a powerful and delicious condiment. They are the perfect with rice naan or roti. This simple recipe starts with salt fermented lemons which are mixed with spice for a unique and probiotic pickle.