Lemon Pickle Food

LEMON PICKLE

Steps:

• Puree whole lemons and onions with some of the vinegar until very smooth.
• Place in a large non-corrosive pot with all other ingredients and bring to a boil.
• Reduce heat to a simmer and cook for about 45 minutes until reduced to a spoonable consistency.
• Bottle while hot into sterilised jars and seal with screw pop top lids.

LEMON PICKLE

Steps:

• Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
• Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they're nice and crisp.
• Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
• Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.

LEMON PICKLE RECIPE

Steps:

• Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.
• Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.
• Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.
• Chop 200 grams lemons to desired sizes and deseed them gently with a small fork or a knife.
• Extract the lemon juice from the rest of the lemons (another 200 grams) and discard the seeds.
• Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 40 C (104 F), at the lowest possible settings in your oven for 1 hour, shake the tray after 30 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside.
• At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven at 40 C or 104F (without salt) for 20 mins. Keep the oven door ajar (little open) through out to avoid moisture building up inside. Remove the tray and place on a wired rack so the ingredients don't sweat.
• Also keep the lemon juice in the sun or in the oven. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.
• Before you make the pickle, cool down all of the ingredients including salt. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.
• Add the lemon pieces to a clean glass or ceramic bowl or jar.
• Pour the lemon juice, add 1 tbsp salt and turmeric.
• Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.
• Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.
• Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.
• Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.
• Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.
• Transfer this to a glass bottle. Pour the remaining oil over the pickle.
• Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.
• Cover with a lid and refrigerate the lemon pickle for better shelf life.
• It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.
• Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;