This is my second pickle recipe and one of my favourite pickle. Last year I have posted Maavadu recipe and I got quite well compliments from my friends and viewers. My grandma do wonders when she makes pickles. I just love them and totally I will go out of control for sometime. I never tried on my own making this lemon pickle. We have lemon tree in our backyard and it just giving plenty of lemons and am tired of giving to my neighbours and friends. That much lemons are there still in the tree ;-) That made me to try this lemon pickle and it was just awesome :-) Coz it is organic :-)!!! Try this lemon pickle at home and enjoy :-)
INGREDIENTS:
Lemons - 7 to 8 nos
Salt - 1/2 to 2 tsp
Turmeric powder - 1/4 tsp
To roast & powder:
Red chillies - handful Approx: 20
Fenugreek seeds - 1 tsp
To temper:
Gingelly oil - 1/4 cup
Mustard seeds - 1/2 tsp
Asafoetida - 1/2 tsp
HOW TO MAKE:
Wash lemons and wipe well with dry cleaned cloth. Cut into half and just give a gentle squeeze to remove little juice. This is will reduce the bitter taste in the pickle. Remove the seeds and cut them into small pieces.
Take a cleaned washed glass bottle and wipe with dry cleaned cloth. Just keep out in the sun so that it will leave even the small moisture in the bottle. Put the lemon pieces inside the bottle. Add turmeric powder and the salt. Toss well and just keep it in the sun from morning till evening. Do follow the same up to 3 to 4 days. I did for a week and even you can keep it for 10 days.
After a week the skin of the lemon will be turned soft and the lemons must have got shrink as shown in the below pictures. Heat a pan / kadai and dry roast the fenugreek seeds without burnt. Keep aside and dry roast the red chillies in the same way and make sure it should be burnt.
Once it cooled down make a fine powder by using blender / mixie.
Heat gingelly oil in a pan / kadai. Splutter mustard seeds and add asafoetida. Add grounded powder.
Mix well and in couple of minutes the raw smell of red chilies would have gone. Turn off the stove. Add soaked lemon pieces in to the chilli mixture little by little. Blend well with spatula.
Spicy lemon pickle is ready. Once cooled down store in an airtight glass bottle and start using it. You can keep this pickle outside in sun as we did in first for 3 to 4 days.
TIPS:
The glass bottled supposed to be very dry and it should not have even a single drop of moisture.
Vendhayam & red chilles should not get burnt.
I just kept lemons outside by adding turmeric powder and salt. Instead, you can even finish all the process then keep outside for a week.
Comments
Post a Comment