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Friday, September 12, 2014

LEMON PICKLE - (quick version )




15 Lemon (without any black spots -bright yellow ones)

1/2 t spoon turmeric

1 cup red chill powder 

1/2 cup salt

1 table spoon of crushed garlic(optional,if you don't  use garlic,you can avoid this)

3/4 th  cup of any edible oil 

little fenu greek powder.(dry roasted methi powder) Menthi podi

For Seasoning/Tadka/Popu/Thalimpu 

1/4 th t spoon of mustard seeds

1/4 th t spoon of cumin seeds (zeera)

2-3 dry chilies 

1/2 t spoon urad wash 

Pinch of Hing (asofatida)

Curry leaves ; 10-12 (optional)

Preparation : 

1) cut the another 5 in to two halves and extract juice of 5 in a bowl,keep aside


1)Wash the lemon thoroughly and wipe with dry cloth (any moisture on lemon will spoil the pickle)

2)Divide the lemons into two batches 10 and 5 

3)Cut the 10 lemons into 8 quarters ,and remove seeds as much as you can,keep aside

 4)Now add turmeric,red chilli powder,fenu greek powder(methi powder),Salt, to the lemon quarters,

5)Now Add the lemon juice of  5 lemons to the lemon pieces bowl 

6)Now place a wok /kadai on stove in low flame

7)Add edible oil to the kadai,Add dry chilies,Add mustard seeds,add cumin seeds and urad wash let the mustard seed flutter,you will hear crackling sound.Add curry leaves and  pinch of hing(asofotida)

8)Now pour this seasoning on lemon pieces 

9)Now store in sterilized dry aand air tight  container for 2-3 days 

and use it

Best served with chapatis,Plain Hot rice and paranthas

Note :

1)Those who wants Sweet lime pickle may see my next post for the same

2.In traditional way,first add turmeric and salt to the pickle and store it for 15 days ,then add red chilli powder,salt,other spices,then add seasoning before using the pickle ,But i have given this as quick recipe and with less shelf life(max 15-20 days in refrigerator.