Thursday, November 11, 2010

Lemon pickle

Pickles are an essential part of every Indian's meal. There will be no one who will not like the tangy and spicy pickles.Being a very avid fan of pickles, I decided to make lemon pickle for the first time.It has turned out really very very yummy,just the way my dear Granny used to make.



Ingredients:

Lemons - 5 (5 lemons in US , you can use 10 if Indian lemons)
Sesame oil - 1 1/2 cups
Asafoetida - 2 teaspoons
Red chillies - 20-25
Mustard seeds - 1 tablespoon
Fenugreek seeds - 1 tablespoon
Turmeric powder - 1 teaspoon
Salt - About 3 tablespoons (I eyeballed the salt measure)

Red Chilli powder - 2 tablespoons (optional instead of whole red chillies)

Method:

  • Wash the lemons and pat dry them well. The lemons have to be completely dried.
  • Cut the lemons into wedges and add them into a clean and dry glass bowl.
  • Add the salt and mix them well with a dry spoon.
  • Close the bowl with a lid or cover the mouth of the bowl with plastic wrap or aluminum foil (If the bowl does not have a lid) and keep it aside.
  • Keep the bowl in a sunny place for 4-5 hours daily for about 10-12 days.
  • Let the salt get incorporated well into the lemons and the lemons will turn very soft in due course of time.
  • After 10-12 days the pickle can be made.


After 10-12 days:


  • Take a pan and dry roast the mustard seeds, fenugreek seeds and the red chillies.All of these have to be roasted separately.
  • Instead of dry roasting the red chillies, you can even use red chilli powder. I prefer using dry roasted chillies and powdering them because of the freshness and the distinct flavor it gives.
  • Grind all these dry ingredients into a fine powder.
  • Heat 1tablespoon sesame oil in a tadka pan/any pan and once the oil is hot, pop some mustard seeds and add the asafoetida and set it aside and let it cool down completely.
  • To the bowl of lemons, add 2 teaspoons turmeric powder, the ground masala powders and mix well with a dry spoon.
  • Add the rest of the sesame oil and mix well.
  • Add the cooled sesame oil mixture of mustard seeds and asafoetida.
  • Mix all the ingredients well and store it in a clean and dry bottle.
  • Let the mixture sit for a day or two so that all the ground masalas get well blended into the lemon and form a pickle.
  • Enjoy the pickle with rotis, rice or even just like that..




2 comments:

RAKS KITCHEN said...

I want to try this lemon pickle for a long time,still have amma's pickle so enjoying that,mouthwatering!!

Priya said...

Tongue tickling pickle..