Happy's Cook

Sunday, February 23, 2014

Homemade Lemon Pickle Recipe| Lime Pickle

Hope you all are enjoying the weekend!! After I start going to office, I am really waiting for the weekends to try some new cooking and blogging. But even on weekends we are really busy with our weekly shopping, taking Happy to play area and spending some valuable time with her. So blogging takes second priority and I am here in this space less often. I will try my level best to focus on this in the near future.
              And coming to today's post, it is homemade pickle which was lying in my drafts for such a long time now. I always wanted to try pickles at home. I soaked the lemon and salt, 15 days before my mom's last visit to Chennai. When she came here, the lemons where ready  and mom tempered it while I was clicking. It was really hard to digest that while preparation Mom was here and while posting she was no more. Maybe we cannot have her physical appearance, but she is living with us in almost everything we have in our home.

Lemon - 10 to 15(Medium sized) 
Rock Salt - as required
To Temper: 
Oil - as required(Sesame oil) 
Mustard - 1 tsp
Chilli Powder - 2 tsp 
Turmeric powder - 1/2 tsp 
Fenugreek Powder - 1/2 tsp(dry roast fenugreek and then grind)
Asafoetida - 1/2 tsp
1. Wash and pat dry the lemons using neat dry cloth. Then slice the lemon as per your preferred size. Then in a vessel add the required rock salt along with the sliced lemon. Mix the salt and lemon by tossing. 
 2. Allow the lemon to soak well in room temperature for around 15 days. Daily once or twice toss well or mix it with a dry spoon. If you prefer,sun dry the lemon covered with muslin cloth for around 30 minutes daily. 
3. After 15 days, temper the pickle. In a pan add some oil and allow the mustard, curry leaves to crackle. Then add chilli powder, turmeric powder, fenugreek powder and asafoetida. Don't allow it to burn, saute it in very low flame until the raw smell of the masala leaves. Then add the soaked lemon to it and mix everything together.
4. Lemon pickle is ready to be served. But allow it to rest in room temperature for another 10 days until the masala incorporates well with the lemon slices. 
Store the pickle in sun dried glass jar or bharani for longer shelf life. Store it in refrigerator if you prefer to use for longer duration. 
Points to remember:
  • Dry roast the fenugreek until nice aroma comes and then grind it. Take care not to burn it. If it burns, then the pickle will be bitter in taste.
  • Sun dry the glass jar or bharani without single drop of water before storing the pickle for longer shelf life. Also use dry spoon each time you use.
  • If handled properly, it can be consumed even after 3 to 4 months.
Warm Regards,
Happy's Cook - Divya


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