Lemon Pickle.
1.Sesame oil-3/4 cup
Indian Lime-25 no.'s
Clean limes in water & dry with a clean cloth. In a cheenachatti, heat the oil & fry the lemon,5 at a time in hot oil often rolling them so that all sides are evenly done. Remove the lemon when the juice starts oozing out.[too much juice coming out spoils the dish.].Discard the oil after frying.
Wipe with a clean cloth/ tissue & set aside. Now cut each lime into 4pieces & put them in a jar.[lemon should be cut from top to bottom-lengthwise] Add 1 cup palm vinegar & between 1/2 to 3/4 cup salt[as per your taste. ] Cover with a lid & let it remain for 3 months/ at least 1 month, mixing it once in a week.
After 1 or 3 months
2.Sesame oil & coconut oil-3/4 cup[together]If u want to use one oil, use sesame oil alone.oil can be increased/decreased as u wish.
3.mustard seeds-2 tbsp
when this splutter, add chopped
4.ginger-2 '' piece
garlic-2 pods
green chillies-10
curry leaves-15 -20[do not chop]
When this starts to brown, off the stove & add
5.Turmeric powder-2 tsp
Chilli powder-3 to 4 tbsp
& the following dry roasted separately & powdered.
mustard-1 tsp
fenugreek-1 tbsp
asafoetida-1tsp
The heat of the pan is enough for the masala powders to cook. Now remove only the lemon & add to the above & mix in.[remove seeds before adding]Pour this in bottles/jar.No need to refrigerate this pickle.the oil should always remain on the top of the jar so that it won't get spoiled.
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