‌LEMON PICKLE | LEMON PEEL / SKIN PICKLE

Lemon Pickle -- a quick and easy way of making the sweet, spicy and tangy indian condiment.

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

My mother is very good in making pickles. Her mango pickle is a hit among friends and relatives. So naturally I learnt to prepare all the pickles from her. You can definitely look forward for a collection of pickle recipes.

If you are looking for more pickle recipes then check our other quick and easy pickle recipes like Gooseberry pickle and Lemon pickle.

I usually prefer home made pickles as store bought ones are loaded with preservatives. Pickles are very simple and easy to prepare and does not take much time. Pickle was something that was by default always available at home.

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. Whenever I would fall sick and lose appetite, my mom would make kerala style rice porridge / kanji and serve it with side of lemon pickle to help regain tastebuds.

This lemon pickle is kind of an instant pickle. The recipe is very easy. Instant lemon pickle recipe is a spicy and tangy. 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.

Lemon pickle recipe is a spicy, tangy and easy to make. It gives special flavour and aroma. Let's follow my simple recipes to make lemon pickle.

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.

COURSE      SIDE DISH

PREP TIME   15 MIN     

COOK TIME   10 MIN

SERVINGS    1 JAR

TOTAL TIME  25 MIN

HOW TO MAKE LEMON PICKLE

INGREDIENTS

LEMON PEEL -  1 cup (pickled)

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

DATES        - 1/2 cup

MUSTARD SEEDS - 1 tsp

GARLIC - 10 cloves

GINGER - 1 Small piece

GREEN CHILLI - 2

CURRY LEAVES - as needed

RED CHILLI POWDER -  1 tbsp

PICKLE POWDER. - 2 tbsp

SALT - as needed

VINEGAR - 1 cup

COCONUT OIL - 5 tbsp

COOKING METHOD

STEP 1

Soak 1/2 cup dates in 3 tbsp vinegar for 15 min.

STEP 2

After 15 min add this soaked dates in the mixer jar and grind it to a paste and set it aside.

STEP 3

Heat oil in a saucepan, add mustard seeds, when the seeds crackle, add the green chillies, garlic, ginger, and curry leaves and saute on a medium flame for 3 or 4 minutes. (Don't burn this ginger garlic ).

STEP 4

Then add vinegar, red chilli powder, pickle powder and salt. Mix well and bring to boil for about 3 min.

STEP 5

Then add pickled lemon and bird's eye chilli/ Kanthari mulaku mix well.

STEP 6

Finally add dates paste and mix well.

Switch off the flame.

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....