Chilli Lemon Pickle

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region

Asian

Recipe Images

Ingredients

10 Lemon
20 green chillies(Usi milagai)
1 tsp Turmeric Powder
1 tsp mustard seeds
1/4 cup + 2 tbsp Sesame Oil 
1 tbsp Salt


For Pickle Powder:

10 dry red chillies
1/2 tbsp methi fenugreek seeds

Instructions

  • Wash the lemon ,pat and dry them nicely using a kitchen towel.

  • Cut the lemon into two,take out the seeds and then cut it further into 2.
  • Remove the seeds using the knife edge otherwise the pickle tastes bitter.

  • Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling.
  • Drop the lemon pieces inside the bottle and then add the turmeric powder and salt.

  • Mix well,keep it under the sunlight form morning to evening.
  • Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft.

  • After 3 days, take the green chillies and cut the beaks if it is too long.Don’t cut so closer to the head.
  • Pat it in a kitchen towel for an hour.

  • Heat 2 tbsp of oil in a kadai.Add the green chillies and saute for a minute and remove it from the stove.Don’t let it to cook for long in oil.
  • Drop the chillies and mix well with the lemon.Mix well from top to bottom.

  • Now dry roast the chillies,hing and mustard seeds.Powder it in mixie.

  • Drop the powder into the bottle,mix well.Always use dry ladle to mix the pickle.


  • Keep this pickle for a week ,by mixing it at least 2 times a day.
  • After a week you can find that the lemon and chillies becomes soft.

  • Now heat oil in a kadai and temper mustard seeds,let it to splutter.
  • Drop the processed lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame.

  • Let it cool for sometime.Then transfer it into a bottle.
  • Again keep the bottle in sunlight for 1 more week and now it is ready to use.



Store it in fridge.Take only required amount while serving and then keep it back in fridge.

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