Hundreds of lemons at one go, to deal with... I found a way.. to pickle it, that is! Slurrrrpp and yummm are synonymous to the sharp, hot, tangy lemon pickle's taste. What makes it even better?! The homemade goodness!
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| Lemon Pickle |
Ingredients:
Lemon 3 nos ( big ones)
Salt. 3 tblspns
Chilli powder. 3/4 tsp
Asafoetida powder. 1pinch
Vendhaya podi/Methi seed powder 1 pinch
To temper
Nallennai/ indian sesame seed oil. 5 tblspns
Mustard seeds. 1/2 tsp
Method:
1.) Cut lemons to desirable sized pieces and put it in a glass container. Juice is not to be wasted while cutting. Save it and add it along with the pieces to the container.
2.) Add salt and mix well and close the container with its airtight lid and leave it in the sun for 8 days and 8 nights on the counter, giving it a good mix with a clean spoon to prevent mold formation at-least twice everyday. By 9th day, lemons would have marinated enough and its thick skin would have softened because of salt and sun. Sun is a mandatory step.
3.) On the 9th day, add the red chilli powder and give it a good mix.
4.) Add asafoetida powder and vendhaya podi as 2 separate pinches on top of it and do not mix. Let it stand on top of the pickle-in-the-making.
5.) Heat oil in a small stir fry pan. Splutter mustard seeds and pour the hot oil from the stove on to the top of the pickle and the powders on top of it. The powders will be roasted but not burnt by this method. Give this a very good mix and let the pickle stand on the counter open (not closed) until it cools down to room temperature. Store it in an airtight container. It is ready to have it within 2 hrs of making it. Or, it can be left overnight to let all the flavors settle and have it from the next day.
Lemon pickle made this way has a very long shelf life. Upto 2 years. Just make sure that if the jar is opened (pickle used) already, and left without using it for a week or so, give it a good mix with a clean spoon and store it back. Pls do not store any pickle in the refrigerator. It loses its flavor lil by lil completely and somehow the taste is not the same.
Lemon 3 nos ( big ones)
Salt. 3 tblspns
Chilli powder. 3/4 tsp
Asafoetida powder. 1pinch
Vendhaya podi/Methi seed powder 1 pinch
To temper
Nallennai/ indian sesame seed oil. 5 tblspns
Mustard seeds. 1/2 tsp
Method:
1.) Cut lemons to desirable sized pieces and put it in a glass container. Juice is not to be wasted while cutting. Save it and add it along with the pieces to the container.
2.) Add salt and mix well and close the container with its airtight lid and leave it in the sun for 8 days and 8 nights on the counter, giving it a good mix with a clean spoon to prevent mold formation at-least twice everyday. By 9th day, lemons would have marinated enough and its thick skin would have softened because of salt and sun. Sun is a mandatory step.
3.) On the 9th day, add the red chilli powder and give it a good mix.
4.) Add asafoetida powder and vendhaya podi as 2 separate pinches on top of it and do not mix. Let it stand on top of the pickle-in-the-making.
5.) Heat oil in a small stir fry pan. Splutter mustard seeds and pour the hot oil from the stove on to the top of the pickle and the powders on top of it. The powders will be roasted but not burnt by this method. Give this a very good mix and let the pickle stand on the counter open (not closed) until it cools down to room temperature. Store it in an airtight container. It is ready to have it within 2 hrs of making it. Or, it can be left overnight to let all the flavors settle and have it from the next day.
Lemon pickle made this way has a very long shelf life. Upto 2 years. Just make sure that if the jar is opened (pickle used) already, and left without using it for a week or so, give it a good mix with a clean spoon and store it back. Pls do not store any pickle in the refrigerator. It loses its flavor lil by lil completely and somehow the taste is not the same.
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