Crushed Lemon Pickle Raita Recipes

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LEMON PICKLE RECIPE



Lemon Pickle Recipe image

Easy pickle made with lemons or lime, spices, oil and garlic. Lemon pickle is a popular condiment from Indian cuisine. It goes well in any Indian meal.

Provided by Swasthi

Categories     Condiment

Time P3DT12m

Number Of Ingredients 11

200 grams lemons ((4 large))
½ cup lemon juice ((from 4 large lemons))
1¼ tablespoons salt ((adjust to taste, preferably non-iodized salt))
2 to 3 tablespoons red chilli powder ((adjust to taste))
½ to 1 teaspoon roasted methi seeds powder ((optional) (fenugreek powder))
½ teaspoon turmeric
4 tablespoons oil ((add more if needed))
¼ teaspoon mustard seeds ((optional))
2 dried red chilies ((optional))
2 to 3 garlic cloves (crushed (optional))
⅛ teaspoon asafoetida ((hing) (optional))

Steps:

  • Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.
  • Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.
  • Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.
  • Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife.
  • Extract the lemon juice from the rest of the lemons (another 200 grams) and discard the seeds.
  • Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 40 C (104 F), at the lowest possible settings in your oven for 1 hour, shake the tray after 30 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside.
  • At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven at 40 C or 104F (without salt) for 20 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside. Remove the tray and place on a wired rack so the ingredients don't sweat.
  • Also keep the lemon juice in the sun or in the oven. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.
  • Before you make the pickle, cool down all of the ingredients including salt. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.
  • Add the lemon pieces to a clean glass or ceramic bowl or jar.
  • Pour the lemon juice, add 1 tbsp salt and turmeric.
  • Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.
  • Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.
  • Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.
  • Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.
  • Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.
  • Transfer this to a glass bottle. Pour the remaining oil over the pickle.
  • Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.
  • Cover with a lid and refrigerate the lemon pickle for better shelf life.
  • It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.
  • Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.

Nutrition Facts : Calories 34 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRUSHED LEMON PICKLE RAITA



Crushed Lemon Pickle Raita image

Number Of Ingredients 3

1 tablespoon Crushed Lemon and Fresh Red Chili Pepper Pickle
3 cups nonfat plain yogurt, whisked until smooth
2 to 3 tablespoons snipped chives

Steps:

  • 1. Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.2. Add the chives and swirl lightly to mix, with some of them visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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