Lemon pickle: | How to make Lemon pickle:

By Shri Kripa  |  15th Jun 2017  |  
4.0 from 1 review Rate It!
  • Lemon pickle:, How to make Lemon pickle:
Lemon pickle:by Shri Kripa
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

18

1





About Lemon pickle: Recipe

Pickle is a very essential part of our Indian meal and we South Indians enjoy our pickle with curd rice as a last leg of our meal, which will tickle and will remain for some time in our taste bud with its right amount of salt, spice, sour, tangy and tartness. This particular pickle is the non-oily, south Indian style, which I learnt from my mom. This has lemon, green chillies and ginger and goes very well with curd rice.

Lemon pickle: is a delicious dish which is liked by people of all age groups. Lemon pickle: by Shri Kripa has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Lemon pickle: at many restaurants and you can also prepare this at home. This authentic and mouthwatering Lemon pickle: takes 30 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Lemon pickle: is a good option for you. The flavour of Lemon pickle: is tempting and you will enjoy each bite of this. Try this Lemon pickle: on weekends and impress your family and friends. You can comment and rate the Lemon pickle: recipe on the page below.

Lemon pickle:

Ingredients to make Lemon pickle:

  • Lemons – 15
  • Ginger – 50 Grams
  • Green Chillies – 5
  • Salt – ¾ cup
  • Water – 1 ½ to 2 cups.
  • For Pickle Masala:
  • Dried red chillies – 28 -30
  • Mustard – 2 table spoon
  • Hing/Asafoitida – peanut size
  • Fenugreek – 1 teaspoon
  • Cumin – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Oil- 1 to 1 ½ teaspoon

How to make Lemon pickle:

  1. Wash lemon, ginger and green chillies. Pat dry and chop however you like it.
  2. Boil water and salt together.
  3. When salt is dissolved and thin layer of glassy effects comes on the upper layer of the water, it is ready.
  4. Drop all the chopped items to this. Boil till lemon rind becomes pale. Switch off and keep this for cooling.
  5. Gradually while cooling, lemon rind will wilts and rind will fold backwards, don’t worry. It will become normal once it is set.
  6. Next we will prepare pickle masala.
  7. Dry roast mustard until it pops, remove and keep aside.
  8. Take one teaspoon of oil, roast fenugreek, cumin, hing one by one and keep it aside.
  9. Lastly fry red chillies until it forms crisp with very little oil.
  10. Cool everything, make powder all these by adding turmeric.
  11. When salted lemon cools down, add this masala, mix together and store this in an air tight bottle.
  12. After 10 days, you can use this.
  13. I suggest to store this in a fridge,so that its shelf life will be one year or more.

My Tip:

– If you want a little thicker consistency take one and half cup of water. If you wish to get a thin consistency take 2 cups of water.

Reviews for Lemon pickle: (1)

Sheetal Sharma6 months ago

Love this one!
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