LEMON PICKLE

LEMON PICKLE

‌Most of us throw away the lemon peels after extracting the juice. Today I am sharing an interesting recipe of pickle with the lemon peels/ skin.

Pickles are a kind of condiments in the Indian cuisine that are served during a meal. No Indian thali is complete without a pickle.

In my fridge there is always two to three jars of homemade pickles all the time. I serve pickles with lunch, dinner as well as with various parathas. 

This lemon pickle is kind of an instant pickle. The recipe is very easy. Instant Lemon Pickle Recipe is a spicy and tangy kerala style pickled recipe made with lemons. This lemon pickle gives a unique flavor and is good for digestion.

Instant Lemon Pickle is an easy recipe to make. Most of the time people in Kerala makes this instant pickle during marriages and pickle is one of the constituents of the Onam Sadya.

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Course                                   SIDE DISH

Prep time                              15 minutes   

                                              

Cook time                            10 minutes

Servings                             1 SMALL JAR

TOTAL TIME                          30 MINUTES

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PREPARATION FOR PICKLING USED LEMON PEEL / SKIN IN SALT AND VINEGAR.

LEMON 

BIRD'S EYE CHILLI/KANTHARI MULAKU 

- 2 tbsp

VINEGAR- 6 tbsp

SALT- as needed

      • Reserve the skin of lemon whenever you squeeze them, chop them into small pieces, store it in a bottle (glass jar), add bird's eye chilli, vinegar, little salt to preserve them. 

       • Always use clean dry bowl and spoon when handling the pickle.

• Mix them often for even pickling.

Store it in refrigerator and use them as and when they are required. 

   • When the bottle is full, make them pickle.

HOW TO MAKE LEMON PICKLE

INGREDIENTS

LEMON PEEL - 1 cup (pickled)

BIRD'S EYE CHILLI/KANTHARI MULAKU - 2 tbsp (pickled)

CARROT - 1(medium)

DATES - 1/2 cup

GARLIC - 10 cloves

GINGER - 1 Small piece

RED CHILLI POWDER - 3 tbsp

MUSTARD SEEDS - 1 tsp

FENUGREEK SEEDS - 1 tsp 

GREEN CHILLI - 2

CHILLI FLAKES - 2 tsp

CURRY LEAVES - as needed

SALT - as needed

VINEGAR - 1 cup

COCONUT OIL - 5 tbsp

STEP 1

Heat oil in a saucepan, add mustard seeds and Fenugreek seeds, when the seeds crackle, add the green chillies, garlic, ginger, and curry leaves and saute on a medium flame. Then add red chilli powder and chilli flakes then mix well

STEP 2

Add pickled lemon peel and bird's eye chilli/Kanthari mulaku, carrot and salt, mix well. Then add vinegar and bring to boil.

STEP 3

After heating, add finely chopped dates and mix well. 

 

LEMON PICKLE IS READY........

After it cools completely, store it in a clean, dry glass bottle and refrigerate it. It stays good for several months without damage in the refrigerator.

 

Serve with chapati, rice and paratha....