This is a very simple pickle prepared with fresh lemons, ginger and green chillies. It is very easy to prepare and tastes great with with curd rice. If refrigerated and handled properly, it will stay fresh for a month. Today we will learn how to make Lemon ginger pickle following this easy recipe with step wise pictures.
Lemon Ginger Pickle
Dry roast fenugreek seeds and powder it. I usually dry roast 2-3 tbsp and store it for future use as it is difficult to grind 1-2 tsp in my mixie.
Wash, peel, pat it dry and finely chop ginger. Chop green chillies also finely.
Bring water to rolling boil. Soak lemon in boiling water for half an hour. After half an hour, drain the water completely, wipe it dry with a clean towel and cut each lemon into 8 pieces.
Add turmeric powder, fenugreek powder and salt to it as shown in the picture above.
Heat oil in a kadai, add mustard seeds, when it splutters, add asafoetida, finely chopped green chillies, ginger and cook for a few minutes on medium heat.
Then pour the oil along with the ginger and green chillies evenly all over the lemon. Leave it for 10 minutes. Do not mix it.
After 10 minutes, mix it well. Store it in a sterilized bottle once it cools and refrigerate it. It is ready for use after a day or two. The lemons will absorb the flavors and the skin of the lemon will become soft in a day or two.
Do not miss my other Pickle Recipes
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