Here is another pickle from my kitchen. In my family everybody loves pickle, so I prepare it often. I cannot eat curd rice without pickles. In fact I prefer pickles as a spread for bread rather than jam. Luckily I do not have a sweet tooth.This pickle goes well with parathas also. Today we will learn how to make lemon pickle/Elumichai oorugai following this easy recipe.
Dry roast fenugreek seeds and powder it. (Since I make pickle often, I usually dry roast 1/4 cup of fenugreek seeds and powder it. I use needed quantity and store the rest in an airtight container.)
Wash the lemons and wipe it dry with a towel. Cut lemon into 8 small pieces. Remove as much seeds a you can. If there are a few seeds, it does not matter. Add turmeric powder, salt and mix well. Leave it for a minimum of 3 days. Every morning, just mix it well with a dry spoon or shake it well and keep it closed.
On the fourth day
Heat oil, add mustard seeds, asafoetida, when mustard seeds splutter, add the lemon pieces along with the lemon juice and fry well until most of the juice evaporates and the mixture thickens (can you see the difference between both the pictures below – (first one is before cooking, next one is after cooking)
Then add chilli powder and cook for a few more minutes until the raw smell of the chilli powder goes.
Then add fenugreek powder, mix well and switch off the gas. Leave it to cool.
After it cools, store it in a clean glass bottle inside the refrigerator. If handled properly, it stays good for 6 months in the refrigerator. You can keep the bottle inside the refrigerator and take only needed quantity daily from the bottle.
Note – If using iodized table salt or iodized rock salt, reduce it a little. Also I have used homemade chilli powder which is not hot. If using store bought chilli powder, reduce it a little than the quantity mentioned.
More Pickle Recipes
I have compiled all the pickles recipes in one page. Do check out more variety of Pickle Recipes.
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