Friday, September 09, 2016

Instant Lemon Pickle Recipe | Easy to make lemon pickle

We don't eat pickles regularly and we will never focus on pickles from the Shop. Once in a while, I crave for pickles and after having it for a week my pickle interest will go off. Hence, pickles from the shop and homemade pickles with lots of effort go directly to the bin after its shelf life.  However, I always wanted to try some instant lemon pickle which we can make it in a jiffy. This recipe came to my rescue and it can be prepared even with one lemon in few minutes:). Also, please check out my already posted Instant Mango Pickle, Narthangai Pickle (Lime) and Long shelf life Lemon pickle. Let us see the preparation steps:
Lemon - 2(Big Sized) or 5(small sized)
Chilli Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
Ginger - 1/2 tsp(Optional)
Salt - as required
To Temper: 
Gingelly Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Asafoetida powder - a generous pinch
Fenugreek Powder - 1/4 tsp(roasted and grinded)
1. Wash and clean the lemon. In a saucepan, boil the water. Add the lemon to the boiling water. Allow it to cook for 2 to 3 minutes. Switch off the flame and keep it covered for another 10 mins.
2. When the lemon is cooled completely, chop it into small pieces as shown below. Transfer it to a bowl and add the grated ginger.
3. Now, add the turmeric powder, chilli powder and required salt. Mix it all together. In a pan, add the gingelly oil and allow the mustard seeds to crackle. Then add the asafoetida powder.
4. When the asafoetida bubbles a little, add the lemon mixture and mix it gently. Allow it to cook for a minute or until the raw smell of the masala powder leaves. Finally, sprinkle the roasted fenugreek powder and switch off the flame.
When it is cooled completely, transfer it to a sterile glass bottle or a ceramic jar. Store it in the refrigerator and if handled properly, it can be used for 15 to 20 days. It pairs up  well with Curd rice.
Points to remember:
  • Instead of cooking the lemon in water, you can also steam cook it in the idli pan.
  • While slicing water oozes out of the lemon. You can use that juice along with the lemon while pickling. Don't overcook the lemon, if overcooked it will be very difficult to slice it into pieces. 
  • Don't slice and cook the lemon, it will make the pickle bitter. 
  • You can skip adding grated ginger, but I prefer it.
  • The pickle tastes very good after  2 to 3 days when the flavor is absorbed by the lemon.
Warm Regards,
Happy's Cook - Divya


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