Earlier, I used to make this pickle, by allowing the Lemons to marinate naturally, along with ginger , green chillies and salt, which will take about a fortnight. By then, we will lose our patience...everyday I will open the jar and check whether the lemon has marinated well......
When during my family wedding, the cook served this Lemon pickle, I asked him, whether this was made earlier in advance. He laughed at my naive question, suggested this easy, quick method, which I have been following ever since.
Some do not like to have pickles,loaded with chilli powder, since it is not good for health. But in this beautiful yellow coloured pickle, all good things are present...lemon, rich in Vitamin C, Ginger, which is good for digestion, stomach problems and throat related ailments. I am not mentioning green chilli, most of us will be discarding it off...some may eat because, having got soaked in lemon juice, they lose all their spicy taste.
Ingredients
Lemon - 8
Green chillies - 12-15
Ginger - a small piece
Salt to taste
Turmeric powder - 1/2 tsp
Gingely oil - 2 tbsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Methis seeds - 1 tsp, dry roasted and powdered
Recipe Cuisine: South Indian; Category: Preserves
Prep time: 10 mts; Cooking time: 5 mts
Yields a small bowl of pickle
Washed, wiped and kept ready
Some do not like to have pickles,loaded with chilli powder, since it is not good for health. But in this beautiful yellow coloured pickle, all good things are present...lemon, rich in Vitamin C, Ginger, which is good for digestion, stomach problems and throat related ailments. I am not mentioning green chilli, most of us will be discarding it off...some may eat because, having got soaked in lemon juice, they lose all their spicy taste.
Lemon - 8
Green chillies - 12-15
Ginger - a small piece
Salt to taste
Turmeric powder - 1/2 tsp
Gingely oil - 2 tbsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Methis seeds - 1 tsp, dry roasted and powdered
Recipe Cuisine: South Indian; Category: Preserves
Prep time: 10 mts; Cooking time: 5 mts
Yields a small bowl of pickle
Washed, wiped and kept ready
Cut
Heat a pressure pan, add gingely oil, hing powder, turmeric and mustard seeds, after the oil becomes hot
Now add all the chopped things, kept ready
Add about 1 cup water(lemon tends to secrete lot of its juice. So, don't add much water), and salt, and cook for one whistle.
Methi seeds, dry roasted in microwave, at the intervels of 30 seconds, till done
Powdered
Methi powder added after opening the lid of the cooker, and.......
mixed well
Store in clean, dry glass jar or bottle.
This post first appeared in www.malpatskitchen.com
Notes
* This pickle is an ideal combination when you eat rice with any kind of Koottu.
*Stays fresh for a week in normal room temperature, and if refrigerated, stays fresh for a longer time, but, if it is summer season in Chennai, it is better to refrigerate it after 2 days.
*As days go on, it gets the consistency of jam, and tastes yum!
Please leave your comments. They motivate me a lot.
Categories: Pickles-Preserves & Podis, Pressure cooker recipes
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