Lemon Pickle

Lemon Pickle 1

This is my personal favourite!

Lemon Pickle
Recipe source: my mother in law

Ingredients:
3 lemons
3 tbsp garlic thinly sliced
2 tbsp ginger thinly sliced
3 sprigs curry leaves
2 – 2 ½ tbsp Kashmiri chili pwd
½ tsp turmeric pwd
1/8 tsp + ½ tsp fenugreek powder
1/8 tsp + ½ tsp asfoetida powder
1 tsp mustard seeds
4-5 tbsp oil
2 tbsp salt + additional if required

Method:
Wash and wipe the lemons with a clean towel.
Cut into small pieces and put in a glass bowl.
Add 2 tbsp salt, 1/8 tsp fenugreek powder, 1/8 tsp asfoetida and mix well. Leave aside for a day or 2.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves, ginger and garlic slices.
Saute till ginger garlic is sautéed well and about to turn lightly brown.
Lower flame and add all spice powders and mix well. Don’t let the spices burn.
Add lemon and stir for a minute.
Mix well. Check salt and add if necessary.
Switch off flame and let the pickle cool completely before transferring to a clean glass jar.
Since too much oil is not used, it is best to refrigerate and use as required.

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Lemon Pickle

Nadan Lemon Pickle Red 1

Lemon Pickle

Ingredients:
15 lemons
1 cup garlic thinly sliced
¾ cup ginger sliced
3 tbsp chili powder
1 tsp turmeric powder
1 tsp asafetida powder
1 tsp fenugreek powder
2 tsp mustard seeds
Handful of curry leaves
2 tbsp vinegar
1 cup gingelly oil
Salt

Method:
Wash and wipe the lemons.
Add 4tbsp of salt to 8 cups of water and boil.
When the water boils, add the lemons and let it boil for about 2 minutes. Drain and let it cool. Don’t let the skin break.
Cut the lemons into 4 or 8 pieces.

Nadan Lemon Pickle Red

Heat oil and add mustard seeds. Let it splutter.
Add ginger, garlic and curry eaves. Fry till garlic edges start to brown.
Lower the flame and add in all the dry powders and simer for 2 minutes.
Add vinegar. Mix well.
Add the lemons and stir well. Adjust salt.
Simmer for 2 minutes and take off fire.
Cool completely before you bottle them.