Spicy Lemon Pickle Recipe (Elumichai Oorugai Recipe)
Spicy lemon pickle is also known as elumichai oorugai in Tamil or nimbu achar in Hindi. It is a dish that brings back memories of summer afternoons and the tasty aroma of masalas filling the kitchen. It’s not just a side dish, it’s an emotion in many Indian kitchens. This spicy lemon pickle is made by chopping fresh lemons, soaking them in their own juice, and mixing them with red chilli powder, roasted fenugreek powder, turmeric, asafoetida and a large amount of salt.
Equipment
- Mixing Bowl
- Pickling Glass Bottle
Ingredients
- 20 no Lemons
- ½ cup Chilli Powder
- ¼ cup Salt
- 1 teaspoon Turmeric powder
- ½ teaspoon Asafoetida | Hing
- 1 teaspoon Fenugreek Seeds
Instructions
- 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.
- 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.
Notes
- I always store my pickles in fridge for safety purpose.
- Use dry spoon always when taking the pickle.
- Avoid moisture and wet spoons and jars, this cause fungus to form on the pickle.
- This pickle can be store for 6 months.
Nutrition
Serving: 1servingsCalories: 18kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 1512mgPotassium: 121mgFiber: 2gSugar: 0.5gVitamin A: 1754IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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