LEMON PICKLE RECIPE
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
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
Number Of Ingredients 3
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
More about "crushed lemon pickle raita recipes"
RAITA MARCHA (GREEN CHILLI PICKLE) - COOKING CARNIVAL
From cookingcarnival.com
- Make a slit in chili or you can cut into small pieces or into half. Add it into the masala. You may also stuff the chili. Mix very well.
- Raita Marcha / Green Chili Pickle / Aathela Marcha is ready. Serve this with Thepla or any meal.
CRUSHED LEMON PICKLE !! RECIPE BY JAGRUTI MANISH …
From cookpad.com
THE ESSENTIAL GUIDE TO INDIAN CONDIMENTS | BON APPéTIT
From bonappetit.com
EASY RAITA RECIPE WITH CUCUMBER - HELEN'S FUSS FREE …
From fussfreeflavours.com
HOW TO MAKE LEMON PICKLE | LEMON PICKLE RECIPES
From dishesandflavors.com
RAITA RECIPE | GOOD FOOD
From bbcgoodfood.com
SWEET AND SPICY LEMON PICKLE | EASY INDIAN LEMON …
From vidhyashomecooking.com
RAITA MARCHA | ATHELA MARCHA | KATHIYAWADI ATHELA …
From nehascookbook.com
RAIWALA MARCHA RECIPE, GUJRATI RECIPES - TARLA DALAL
From tarladalal.com
10-MINUTE MINT RAITA (RESTAURANT-STYLE) - TEA FOR …
From teaforturmeric.com
GREEN CHILLI PICKLE RECIPE (GUJARATI RAIWALA MARCHA)
From archanaskitchen.com
LEMON CUCUMBER RAITA - GIVE ME SOME SPICE!
From givemesomespice.com
RAITA MARCHA (GREEN CHILI PICKLE) - COOKING CARNIVAL
From cookingcarnival.com
RAITA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CRUSHED LEMON PICKLE RAITA RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
HARI MIRCH ADRAK LAHSUN KA ACHAR RECIPE | CHILLI GARLIC …
From hebbarskitchen.com
CARROT AND GREEN CHILIES SALAD/PICKLE WITH MUSTARD …
From givemesomespice.com
RAITA MARCHA | ATHELA MARCHA | GREEN CHILI PICKLE +VIDEO
From maayeka.com
SWEET LEMON PICKLE (LIMBU NU ATHANU) - BINJAL'S VEG …
From binjalsvegkitchen.com
WHAT DO I DO WITH MINT: RECIPE IDEAS FOR CHUTNEY, ICE CUBES
From eater.com
PICKLE RAITA RECIPES: EASY & TASTY IDEAS FOR HOME COOKING
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love