Lemon Pickle

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Pickles is one of the favorite dishes among Indians. However, due the excess salt content (a preservative), it is not regarded as a healthy option as a side dish and is only recommended in lower quantities. This by the way is the first pickle on this blog. And the lemons, well, are from our own tree in my kitchen garden.

What you need to have:

1. Round ripe Lemons chopped  –  2 cups

2. Table salt – 1/4 cup

3. Chilli powder(Byadgi) – 7 Teaspoons

4. Mustard Dal – 3 and 1/2 Teaspoons

5. Fenugreek seeds – 1/3 Teaspoons

6. Asafoetida (soft) – Size of a peanut

7. Sugar – 2 Teaspoons

8. Turmeric powder – 1 Teaspoon

9. Safola oil – 6-8 Teaspoons

Lemon Tree with Round Lemons

Salt being applied to chopped Lemon

Ingredients of Pickle masala

What you do with what you have:

1. Dry roast Table salt in a skillet till it moves free with the spatula and allow it to cool.

2. Wash and wipe Lemons  with a clean cloth and chop them into pieces as shown in the image 2. Apply salt from step 1 to it and also 2 teaspoons of sugar   and keep it aside for 24 hours.

3. Place a spatula with a teaspoon of cooking oil in it and when heated fry soft asafoetida in it  and when half done add  fenugreek seeds as well in it and fry together till done  as shown in the image below. Remove the same from it and keep it aside.

Asafoetida and fenugreek seeds being fried in oil

4.In the same spatula add little more oil heat it and switching off the flame add mustard dal and let it just warm up upon stiring it in hot oil.  Keep it aside.

Mustard dal being warmed up

Fried mixture of fenugreek seeds, asafoetida and mustard dal

5. Add some more oil in the spatula and warm up chilli powder, turmeric powder  in it.

Chilli powder being warmed up

6. On cooling run all fried ingredients in the dry mixer to a fine consistency. On cooling mix it to the salted lemons.Squeeze one lemon juice to it. Place a spatula with 1 teaspoon of cooking oil in it on the medium flame. Add mustard seeds to it. When it sputters  also add a pinch of asfoetida to it. On cooling add it to the masla mixed lemon pieces.  This masala mixed pickle will be ready for consumption only after 3-4 months.

Pickle masala powder being mixed to the chopped lemon

7. Bottled pickle is as shown in the image below.

Ready to serve Lemon pickle

How long it takes (Masala): 30 minutes

Note:  1.Wash and wipe lemons and make sure that it is absolutely dry else pickle will spoil in no time.

2. Always add masala powder to salted lemons on cooling.

3. Store it in dry bottle with air tight lids. Sugar is added for extra flavour.

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14 thoughts on “Lemon Pickle

    Pratiba Bhat said:
    July 8, 2010 at 8:40 pm

    Your Blog is definitely impressive. Neatness and tidyness is what is projected about you throught this blog. 🙂 Well done 🙂 I have book marked most of your recipes. Thank you so much for being around blogging 🙂

      prathibalrao responded:
      July 9, 2010 at 7:28 am

      Hi Pratiba bhat,

      Thanx a lot for your encouraging words.

      prathibalrao responded:
      July 9, 2010 at 10:06 am

      Hi Pratiba bhat,

      It is a coincidence that we share the same name. Thanx for your comments. Do pass on the link to ur friends.

    Shilpa Rao said:
    July 9, 2010 at 12:32 am

    HI PAchi,

    This looks amazing, tondantu udda aile. BTW you can post some of the pickles that can be made and consumed immediately, so that we don’t have to wait 3-4 months 🙂

    Regards,

    Shilpa

      prathibalrao responded:
      July 9, 2010 at 7:26 am

      Hi Shilpa rao,

      I will surely post some instant pickles soon.

    praniskitchen said:
    July 9, 2010 at 1:53 am

    wow delicious one prathibha. iwhat an eyecatching pic.. the pic itself saying the deliciousness of the pickle.. loved the tree too

      prathibalrao responded:
      July 9, 2010 at 7:28 am

      Hi Praniskitchen,

      Since Baby mangoes is scanty we need some pickle at least during rainy season. So i just thought of putting up this lemon pickle.

    incidentalcooksuman said:
    July 9, 2010 at 2:45 am

    homemade pickles…what else do we need…that looks mouthwatering…I am drooling over here on your pics…yummmmm

      prathibalrao responded:
      July 9, 2010 at 10:26 am

      Hi,

      Home made pickles with out preservatives is always better than the one available in the super markets i personally feel as u say.

    simson arya said:
    July 9, 2010 at 4:12 am

    hi..
    very new to this blog was searching for BISCUIT ROTI n found much more..
    ur presentation n explaining part is superb like the taste of ur recipes..:)
    on this pickle recipe i would like to share is instead of normal sunflower oil a varition of mustard oil can be added na..which is also tasty[yes heat n cool then add] that is what i felt ur reply would add more weight.

    regards
    sims

      prathibalrao responded:
      July 9, 2010 at 7:25 am

      Hi Simson Arya,

      Here in down south branded mustard oil is not availalbe. One more thing we are not at all acustomed to the use of the same. I have used “SAFOLA” (kardi oil) which i use in my cooking as well. O f course as you say you may try out with a little quantity of lemon with mustard oil and leemme know. In some places like Chennai people consume “Gingelly oil” as well and use the same in pickles.

    prabhu said:
    April 19, 2015 at 5:19 pm

    any vinegar needs to be added for long time storing,,can you give the information about that..how much quanity of vinegar needs to be added for 1 kg lemon

      prathibalrao responded:
      April 19, 2015 at 8:16 pm

      Hi Prabhu,

      You can add around 1 teaspoon of vinegar for pickle made from 15 lemons (medium) as preservative. I do not normally add but if you live in down south in india you may.

    Pallavi Bohra said:
    June 21, 2015 at 12:50 pm

    Good post….if we add sodium benzoate than how much we require. Please suggest.

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