LEMON PICKLE RECIPE
Easy pickle made with lemons or lime, spices, oil and garlic. Lemon pickle is a popular condiment from Indian cuisine. It goes well in any Indian meal.
Provided by Swasthi
Categories Condiment
Time P3DT12m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 34 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NIMBU KA ACHAAR (LIME PICKLE)
Steps:
- Enjoy.
Nutrition Facts : Calories 148 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 11 g, Protein 5 g, SaturatedFat 0 g, Sodium 14918 mg, Sugar 5 g, Fat 6 g, ServingSize 1 Bowl (8 Servings), UnsaturatedFat 0 g
SWISS CHARD WITH INDIAN LIME PICKLE
Categories Citrus Vegetable Side Sauté Low Fat Vegetarian Chard Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- In a blender, combine lime pickle, lemon juice, and oil and puree until smooth, adding water as necessary to create a liquid. Set aside. Bring a medium pot of water to a boil and add 1 tbsp salt. Prepare an ice bath (a large bowl of ice water with 1 tbsp salt). Add chard to the pot and boil until bright green and very tender (9 to 12 minutes). Drain chard in a colander, submerge briefly in the ice bath to stop cooking, drain again in colander and squeeze to release most of the water. Set aside. Heat butter in a large sauté pan on medium heat. When butter is melted, add shallot, sprinkle with a pinch of salt and pepper, cover, reduce heat to low and sauté until shallot is translucent, about 4 minutes. Remove from heat. Add chard, lime-pickle puree, lemon zest, and salt and pepper to taste. Mix vigorously. Serve warm.
LIME PICKLE
Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months
Provided by Good Food team
Categories Condiment
Time 1h10m
Yield Makes a 500g jar
Number Of Ingredients 15
Steps:
- Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
- Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
- Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
- Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
- Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
- Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.
Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium
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