9 April, 2019
Lemon Pickle | Video |
ನಿಂಬೇಹಣ್ಣಿನ ಉಪ್ಪಿನಕಾಯಿ |
Juicy, acidic, yet flavorful, lemon is one of the most widely used citrus fruits worldwide. Lemons are packed with numerous health benefiting nutrients. The fruit is less in calories, they contain zero saturated fats or cholesterol, but are good source of dietary fiber.
Lemon is one of the very low glycemic fruits. There will be hardly anyone who wouldn’t like Lemon pickle and also usage of lemon during winter as well as summer is good for health. We keep lemon pickle almost through out the year and it tastes best with curd rice.
We never add oil to the whole pickle, instead we put tempering for small portions of pickle and use it for few days. Then again we repeat the same by separating small portions of pickle from the main jar.
VERY IMPORTANT : The very important thing to be considered while making any kind of pickle is, anything and everything ie…utensils, spatula, bowl, jar etc which you use for making and storing the pickle should always be clean and dry including your hands, not even a drop of water should be there in anything otherwise it is cent percent definite that the pickle will get spoiled
Below I have posted a video demonstration of this pickle recipe which you may like to have a look at –
You may also like to check – Lemon saaru(rasam) , Corn-Lemon rice , Lemon-ginger-chilli Pickle , Nimbe gojju , nimbe Panaka , capsicum lemon rice , methi lemon rice
Other pickle recipes here – apple pickle , achari amla subji , amla pickle , amla tokku , raw mango pickle , totapuri mango instant pickle , instant mango pickle , lemon-mango ginger-green chili pickle , heralekayi/citron pickle , amla instant/dry pickle , Indian hog plum/amtekayi pickle , fresh green grapes pickle
Ingredients :
- Medium sized Lemon -25 nos., Big – 20 nos.,
- Big Lemon – 4 to 5
- Fenugreek seeds – 2 tbsp
- Mustard seeds -1/2 tbsp
- Red chilli powder – 100 gms
- Turmeric Powder -1 tsp
- Hing -1/2 tsp
- Salt – 10 tbsp
PROCEDURE :
- Wash and wipe well all the lemons and cut lengthwise into eight pieces
- Squeeze juice out of 4 to 5 big lemons, add salt and squeezed lemon juice to cut lemons, mix well with a dry spatula, cover and rest it for one day, and by next day it will release the juice because of the salt in it
- Roast fenugreek seeds well until light brown but do not burn
- Roast mustard seeds until warm and warm the red chilli powder as well
- Powder together fenugreek seeds, mustard seeds, and add red chilli powder, turmeric and hing grind it again, to get everything mixed well
- Now mix this powder into the cut Lemons, combine everything well, cover firmly and keep it in a dry cool place away from sunlight
- For 3 to 4 days mix it again thoroughly.. once in a day with a dry spatula..
- Prepare tempering using 2 tbsp of oil, 1/2 tsp of mustard seeds and 1/8 tsp of hing
- Take separately a small portion (about a cup) of the pickle and pour the tempering on it, mix well and the pickle is ready for use
