Lemon Pickle

side dish, pickle variety

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Subaddra Sankruti avatar
Recipe video made by Subaddra Published on 26/07/2017, viewed by 589 , 2 Comments

Pickles are my favourite. Here in India we dont use vinegar to pickle any veggies (except cucumber). We use oil and chilli powder to make it a perfect side dish for curd rice/ roti/ dosa and even bread😋😋. I make pickles of every kind and store them for over 6 months! Lemon pickle is the easy one to make (except for the chopping part😩). You can use this pickle immediately. But the more it sits, the more tastier it will get. Refridgerated shelf life 6+ months.

What you will need

Lemon - 15 nos.

Sesame/olive oil - 100 ml

Salt - 1.5 tsp (adjust according to taste)

Mustard 1 teaspoon

Chilli powder 1 tablespoon

A pinch of turmeric & asafoetida powder

feugreek 4-5

How to cook

1

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r cup of water for 3 whistles (you can also cook on stovetop in low flame until soft.) Once lemons are cooked add salt. Keep aside & BRING TO ROOM TEMPERATURE.

Cut each lemon either into four parts or 8 parts. Pressure cook with quarter cup of water for 3 whistles (you can also cook on stovetop in low flame until soft.) Once lemons are cooked add salt. Keep aside & BRING TO ROOM TEMPERATURE.

2

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stove.

Heat oil (oil should be real hot). Add fenugreek & mustard. Switch off the stove.

3

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Add turmeric powder and asafoetida.

4

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emons. Give it a good mix.

Add chilli powder to the cooked (& cooled) lemon. Pour the hot oil on the lemons. Give it a good mix.

Comments

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Renato Peterman avatar
Renato Peterman
26/07/2017 ☰
Amazing recipe! Thanks for sharing with us. 😋
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Joao Bortolozzo avatar
Joao Bortolozzo
27/07/2017 ☰
Looks delicious.
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