One of my uncle brought some beautiful fresh lemons from his garden. I was wondering what to do with those fresh beauties. Then i thought of pickling it. Finally came up with a sweet version and a spicy version. You can check out my sweet lemon pickle first.. You can also check my other pickle recipes too
Now coming to the spicy version.....That too one of my recent favorite one lemon pickle. But my all time favorite is garlic pickle. Pickles are such a handy stuff to keep in your cupboards, because even if you dont feel like cooking anything, you can make some curd rice and have it with these pickles..Lemon pickle is one of the most requested recipe in yummy tummy and i am finally up with a zero oil lemon pickle recipe. Will share the different variations of making it in the coming post..
Lemons - 20
Chilli Powder - 1/2 cup
Salt - 1/4 cup
Turmeric powder / Manjal Podi - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/2 tsp
Fenugreek Seeds / Vendayam / Methi Seeds - 1 tsp
Take lemons and wash them well. Wipe them dry with a paper towel.
Now take 15 lemons. Cut them into halfs, then quarter, then cut each quarter into half. Add this to a bowl.
Now take the remaining 5 lemons and juice them. Add the juice to the bowl and add the peels as well.
Now add in chilli powder, salt, turmeric powder and mix well.
Take fenugreek seeds in a dry pan and roast them well. Now take them in a blender and powder them. Add this powder to the pickle. Mix well.
Now transfer this to a clean dry air tight glass jar and set them in a dry place for 4 days.
Now transfer them to fridge and let it marinate for 10 days before consuming.
1) I always store my pickles in fridge for safety purpose.
2)Use dry spoon always when taking the pickle.
3)Avoid moisture and wet spoons and jars, this cause fungus to form on the pickle.
4)This pickle can be store for 6 months.
|Take all your ingredients|
|Take some fresh lemons|
|wash them well|
|wipe them dry|
|Look at those beauties|
|separate five lemons|
|Now start cutting the 15 lemons|
|cut them in quarters|
|then cut each quarters in half|
|add them to a bowl|
|Now do the same with the remaining 5|
|squeeze the juice form it|
|dont throw the peel off|
|add that peel with the chopped lemons|
|add the lemon juice without the seeds|
|add turmeric powder|
|mix them well|
|now roast some fenugreek seeds|
|till they turn brown|
|take them in a blender|
|add it to the pickle|
|store in a clean, dry, air tight container|
|let it marinate for 3 to 4 days and then |
transfer it to fridge and leave it for 10 days.