This has been lying in my drafts since long time....Pickles time....My in laws like pickles a lot, so this Lemon Pickle is for them. Even though I don't eat pickles, I have stock for my family.
Ingredients
Lemon - 20 nos(Nice yellow in colour)
Red Chilli Powder - 2 tablespoons(As per your taste)
Oil - 1/2 cup (any cooking oil I use Gingely Oil/Nalla Yennai or Olive Oil)
Mustard - 1/2 tspn
Hing - 1/4 tspn
Venthayam podi/Fenugreek seeds powder - 1/2 tspn
Salt as required
Preparation Method
Wash, wipe and cut lemon into small squares. In a glass bowl or porcelein bowl, add lemon, salt and red chilli powder. Mix and leave it for 1 to 2 hours.
Then season it with oil, mustard wait till it splutters. Off the stove add Hing(Asafotida) and venthaya podi.
Mix well and leave it for a day. Keep mixing in intervals with a wooden or plastic spoon.
Yummy Lemon Pickle is ready. A perfect for curd rice/Kootu rice.
Ingredients
Lemon - 20 nos(Nice yellow in colour)
Red Chilli Powder - 2 tablespoons(As per your taste)
Oil - 1/2 cup (any cooking oil I use Gingely Oil/Nalla Yennai or Olive Oil)
Mustard - 1/2 tspn
Hing - 1/4 tspn
Venthayam podi/Fenugreek seeds powder - 1/2 tspn
Salt as required
Preparation Method
Wash, wipe and cut lemon into small squares. In a glass bowl or porcelein bowl, add lemon, salt and red chilli powder. Mix and leave it for 1 to 2 hours.
Then season it with oil, mustard wait till it splutters. Off the stove add Hing(Asafotida) and venthaya podi.
Mix well and leave it for a day. Keep mixing in intervals with a wooden or plastic spoon.
Yummy Lemon Pickle is ready. A perfect for curd rice/Kootu rice.
Notes: - For longer shelf life store in refridgerator. - If you are using steal spoon, do not leave it in the box as it will rust. |