Saturday, March 26, 2016

Posted by Mala at 1:00:00 AM No comments
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.

                                                                            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


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


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

* 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.


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