Jun 22, 2011

Lemon Pickle

I made this pickle with the lemons I got from our backyard. I made lemon rice using one last week and the I used 4 lemons for making this pickle. Felt so good.  This is basically my patti's recipe. But most of us use the same recipe to make pickle.  Here goes the recipe:-

  1. Lemon - 4 Nos (Medium sized - US lemons)
  2. Salt to taste
  3. Red chillies powder - 2 tsp (acc to taste)
  4. Sesame oil - 3 tbsp
  5. turmeric powder - 1 tsp
  6. Fenugreek - 2tsp
  7. Mustard  - 1/4 tsp +1/2 tsp
  8. Asafoetida powder - few pinches.
First cut the lemon into small cube sized. Sprinkle the required amount of salt on it and keep it aside in an airtight container for 3 to 4 days depending upon how well the lemon is soaked. Mine took 3 days to soak fully in salt.  When you are ready to make pickle, first dry roast fenugreek and mustard (1/4 tsp) and grind it into fine powder.Preheat oil in a pan, splutter mustard seeds, add turmeric powder and red chilli powder and let it fry for couple of minutes. Do not burn it. Add the ingredients to the soaked lemon and mix it  well.  Now add the ground fenugreek & Mustard powder to it and mix it well. Let it  soak for couple of hours  before we start using it.  Store it in a air tight container and can be used for one week to 10 days.

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