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Lemon Pickle

Ingredients

  • Lemon - 500 gms:
  • Gingelly Oil / Sunflower Oil - 5 tbsp
  • Mustard Seeds - 1 tsp
  • Garlic - 2 pods (cleaned and sliced)
  • Ginger (sliced) - 2 tbsp
  • Red Chilli Powder - 2 tbsp
  • Kashmiri Chilli Powder - 3 tbsp
  • Fenugreek Powder - 1 tsp
  • Asafoetida Powder - 1/2 tsp
  • Vinegar - 1/2 cup
  • Salt - as required
  • Curry Leaves - as required
  • Grated Jaggery / Brown Sugar - 2 tbsp (optional)

Preparation Method

  1. Steam cook the lemon till the skin become soft, remove from flame and allow it to cool down.
  2. Pat dry the lemon and cut each lemon into 4-8 pieces depending on the size, transfer to a bowl; add 1 tbsp salt, mix well and keep aside for 1 hour.
  3. Heat oil in a pan, splutter mustard seeds.
  4. Add ginger, garlic and curry leaves; saute in medium flame till garlic turn to slight golden color.
  5. Keep the flame in low and add red chilli powder, kashmiri chilli powder, and fenugreek powder; saute for 2 mins:
  6. Add vinegar and salt and boil.
  7. When the vinegar start to boil, add grated jaggery or brown sugar and mix well.
  8. Add the lemon along with the juice that ooze out; mix well and cook for 2-3 mins: in low flame.
  9. Add asafoetida powder and mix well.
  10. Remove from flame and allow it to cool down completely. 
  11. Transfer the pickle to a dry glass jar and close with airtight lid.
  12. Lemon Pickle is a delicious accompaniment for rice or biriyani.

Notes:

  • Adding grated jaggery or brown sugar is optional, but it will enhance the taste of the pickle.
  • Always use dry containers to store and dry spoon to serve the pickle.
  • Lemon pickle will taste better after 1 week of preparation.
  • You can keep the lemon pickle in room temperature for 1 week, after that it is advisable to refrigerate.


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