Lemons, are generally available throughout, the year , in India. Also pickles ,are eaten on a daily basis , only in India. They are made in huge quantities, in most homes ., even though its easily available in supermarkets . Lemon Pickle recipe given here, is very easy to prepare and tasty too . The quality of the product , amount of oil , salt and chili powder used , can be customised , if made at home.
This Lemon Pickle recipe is fuss free ,tangy , tasty and easy on the stomach. It doesnt need any cooking and gets done in minutes . This lemon Pickle can be prepared and kept aside for for a week or so . The salt in the lemon pickle becomes watery after a week and mixes with , all the other ingredients , like chili powder , hing , fenugreek seeds and mustard powder to make it fiery , delectable pickle .
Please note, to make fresh pickle , always add fresh and quality ingredients . The Lemon Pickle will remain unspoilt for long . Use a clean dry spoon, when using the pickle . If made in large quantities , store them preferably in ceramic jars or jaadis or glass containers . Close them airtight at all times . Take quantity needed for a week or fortnight and transfer to a smaller container , for regular use .
Ingredients for the Lemon Pickle
Ingredients
- Lemons 24 numbers
- Chili Powder 1 3/4 cups
- Turmeric Powder 1/4 cup
- Hing ( Asafoetida ) / Perungayam 1 teaspoon
- Rock Salt 1 3/4 cups
- Mustard Powder half a cup
- Fenugreek seeds 2 teaspoons
- Sesame Oil 2 cups
Method
Method to make the Lemon Pickle
- Wash the lemons well and pat dry with a towel. Chop them to fine pieces , in the process remove seeds.
- Spread them in a plate , and add rock salt , chili powder , turmeric powder , fenugreek seeds , hing . Mix them well, with a ladle or long spoon.
- Add oil ,stir and pour into a pickle jaadi or ceramic jar or glass jar .
- Keep aside for a week or ten days before using them.
- Serve them with , curd rice . Tastes delicious .
Note
- Please note that , quantity of chili powder and salt is up to your discretion.
- You could add or reduce ingredients , according to your preference.
- Use milk asafoetida , instead of powdered one , as it will give the authentic taste and flavour .
- Rock salt or Kal Uppu is used, in most South Indian pickles . Powdered salt can be used, if rock salt is not available .
- Use fresh ingredients to make pickles . Keep them in dry cool place .
- Use dry spoon while taking pickle from the pickle jars .
- Shake the pickle jar , in the initial weeks, so that the ingredients added . mix well.
- Use ceramic jars or glass jars to store pickles . Avoid using metal containers for pickles , as the salt will react with the metals and corrode them.
- Instead of fenugreek seeds . bengal gram ( chana dal ) can be used .
- Hing / Perungaayam , can be sauteed in half teaspoon of oil and added to the recipe .
- Generally this recipe is followed , to serve in most Tamilian marriages .
