Lemon Pickle

4 Jul

Nimmakaya Uragaya


Lemons 12
Salt 125 gms
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp

Method of preparation:

Wash and pat dry lemons.
Once completely dried, squeeze the juice out of half of the lemons into a mixing bowl.
Cut the other half of the lemons vertically twice.
If the lemon slices are too big, cut them into half.
Add the cut pieces, turmeric powder and salt into the lemon juice bowl and mix thoroughly.
Place all the mixed ingredients into a clean dry jar, cover and store.
On third day, place the jar under direct sunlight for 3 days.
If the sun is too bright, one day will do the job.
Store the sun dried lemon pickle in a dry place.
This pickle stays for a year if taken pickling precautions.

When necessary, take 3 tbsps of above lemon pickle and red chile powder into a small bowl.
Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and add to above bowl.
Mix thoroughly and serve.

Notes: Thick skinned lemons take more time to mature.


3 Responses to “Lemon Pickle”

  1. Asha July 4, 2008 at 8:59 am #

    Happy 4th of July girl, enjoy! šŸ™‚

  2. Lasya Vemparala April 27, 2009 at 1:50 am #

    this is certainly the most amazing food site for a staunch vegetarian like me. exceptionally well researched culinary selections. kudos to whoever is behind the effort! i have been collecting hundreds of recipes from the repertoire of the great indian vegetarian kitchen for 8 years and this site is such a delight to my tastebuds.

  3. sankaranarayanan August 20, 2009 at 7:15 am #

    good, tasty. thanks1

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