Instant Lemon Pickle | South Indian style Lemon Pickle | Nimbu ka Achar | Nimmakaya Uragaya/Pickle | नींबू का अचार Lemon pickle is a popular Indian pickle recipe made with lemons cut into pieces and mixed with red chili powder, salt and fenugreek-mustard powder; All the ingredients are combined together and stored in an air tight container. Authentic Lemon Pickle is one spicy tangy pickle that is usually served with curd rice in south India. A pickle lover would have this pickle.
#LemonPickle #Instantpickle #Indianpickle
This pickle can be stored for a year if proper care is taken while preparing. There should not be any moisture in any of the ingredients. Mustard - fenugreek should be completely cooled before grinding. Oil should be cooled before adding it to the pickle. This gives bright red color to the pickle.
Ingredients
Roasted Fengreek(2 tbsp)-mustard Powder(4 tbsp) - 1/2 cup
Red chill powder - 1/2 cup + 1 tbsp
salt - slightly less than 1/2 cup
Lemon - 5 (cut into pieces) + 3(for taking juice)
Asafoetida - 1/4 tsp
Sesame oil - 1 cup
Directions
1. Take the lemons and wash them and dry it up with a cloth.
2. Cut 5 of the lemons into 8 qtrs equally and remove the seeds.
3. Squeeze the remaining 3 lemons and take the juice in a bowl.
4. Heat a pan and dry roast fenugreek seeds till they slightly turn golden.
5. Add Mustard seeds and fry till they splutter.
6. Turnoff the flame and allow to cool completely. After they are cooled, blend to a fine powder.
7. Heat oil in a pan and once it is hot add hing. Wait for a minute and turn off the flame. Allow to cool.
8. To a wide, dry mixing bowl, add cut lemon pieces, fengreek powder, red chili powder and salt. Mix all these well and then add squeezed lemon juice into it. Add the oil when cool. mix well and rest the pickle for 3 day
** if you u want to have the pickle immediately u can but the lemon will be very sour.
9. After resting for 3 days, mix well. Taste it. Adjust salt or chili powder if required.
** All the above measurements were perfect and made a tasty lemon pickle which my family loved. I did not add anything extra.
Note:
1. By adding hot oil to the pickle, the red chili powder gets burnt and the pickle color changes over a long run. To have a bright red color, cool the oil before adding to the pickle.
2. Always add salt slightly less than red chili powder. you can add later if required.
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