Pickle is an essential part of our Indian meal and we South Indians enjoy our pickle with curd rice as the last leg of our meal, which will tickle and will remain for some time in our taste bud with its right amount of salt, spice, sour, tangy and tartness.
This particular pickle is the non-oily, south Indian style, which I learnt from my mom. This pickle has lemon, green chillies and ginger and goes very well with curd rice.
Lemons – 15
Ginger – 50 Gms
Green chillies – 5
Salt – ¾ cup
Water – 1 ½ to 2 cups.
Dried red chillies – 28 -30
Mustard – 2 Table spoons
Hing – peanut size
Fenugreek – 1 tsp
Cumin – 1 tsp
Turmeric powder – 1 tsp
Oil- 1 to 1 ½ tsp
-Wash lemon, ginger and green chillies. Pat dry and chop however you like it.
-Boil water and salt together.
-When it is ready, you could see the glossy, shiny layer at the top.
-Drop all the chopped items to this. Boil till lemon rind becomes pale. Switch off and keep this for cooling.
-Gradually while cooling, the lemon rind will wilts and rind will fold backwards, don’t worry. It would become normal once it sets/marinates properly.
-Next, we will prepare the pickle masala.
-Dry roast mustard until it pops, remove and keep aside.
-Take one teaspoon of oil, roast fenugreek, cumin, hing one by one and keep it aside.
-Lastly, fry red chillies until it forms crisp with very little oil.
-Cool everything, make powder all these by adding turmeric.
-When salted lemon cools down, add this masala, mix and store this in an airtight bottle.
-After ten days, you can use this.
-I suggest storing this in a fridge so that its shelf life will be one year or more.
– If you want a little thicker consistency to take one and a half cup of water. If you wish to get, a thin consistency takes 2 cups of water.
-Here I have taken 2 cups of water.
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