Ingredients with Measurements:
- 2 large lemons
- 1 cup of fresh ginger, peeled and grated
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of coriander seeds
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of asafoetida
- 1/4 cup of vegetable oil
Special equipment needed:
- A large mixing bowl
- A clean, dry jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the lemons thoroughly and cut them into small pieces, removing the seeds.
2. In a large mixing bowl, combine the lemon pieces, grated ginger, salt, and sugar. Mix well and set aside for 30 minutes.
3. In a small skillet, heat the cumin seeds, mustard seeds, and coriander seeds over medium heat until they start to pop. Remove from heat and let cool.
4. Grind the cooled spices in a spice grinder or mortar and pestle until they form a coarse powder.
5. Add the ground spices, turmeric, and asafoetida to the lemon-ginger mixture and mix well.
6. In a small skillet, heat the vegetable oil over medium heat until hot but not smoking. Pour the hot oil over the lemon-ginger mixture and mix well.
7. Transfer the pickle to a clean, dry jar with a tight-fitting lid. Store in a cool, dry place for at least 2 days before serving.
Time:
Preparation time: 45 minutes
Cooking time: 5 minutes
Temperature:
No temperature required.
Serving size:
This recipe makes about 2 cups of lemon ginger pickle. The serving size is about 1 tablespoon.
Nutritional information:
Serving size: 1 tablespoon
Calories: 25
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrate: 2g
Dietary fiber: 0g
Sugars: 1g
Protein: 0g
Substitutions for ingredients:
- You can use lime instead of lemon.
- You can use jaggery instead of sugar.
- You can use any neutral oil instead of vegetable oil.
Variations:
- You can add chopped green chilies for some heat.
- You can add chopped garlic for extra flavor.
- You can add chopped fresh mint leaves for a refreshing twist.
Tips and tricks:
- Use fresh lemons and ginger for the best flavor.
- Make sure to mix the lemon-ginger mixture well to ensure that the salt and sugar are evenly distributed.
- Use a clean, dry jar with a tight-fitting lid to store the pickle.
- The pickle will taste better after a few days of sitting in the jar.
Storage instructions:
Store the lemon ginger pickle in a cool, dry place for up to 2 months.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the lemon ginger pickle as a condiment with Indian meals or as a topping for sandwiches and burgers.
Garnishes:
Garnish with fresh mint leaves or chopped cilantro.
Pairings:
The lemon ginger pickle pairs well with rice, dal, and curries.
Suggested side dishes:
Serve the lemon ginger pickle with naan bread, papadum, or roasted vegetables.
Troubleshooting advice:
- If the pickle is too salty, add a little more sugar to balance the flavors.
- If the pickle is too sour, add a little more sugar to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when making the pickle.
- Store the pickle in a clean, dry jar with a tight-fitting lid.
- Discard the pickle if it develops mold or an off smell.
Food history:
Pickles are a popular condiment in many cultures around the world. In India, pickles are made with a variety of fruits and vegetables, including lemons, mangoes, and chilies. Lemon ginger pickle is a tangy and spicy condiment that is commonly served with Indian meals.
Flavor profiles:
The lemon ginger pickle is tangy, spicy, and slightly sweet. The lemon and ginger provide a bright, refreshing flavor, while the spices add depth and complexity.
Serving suggestions:
Serve the lemon ginger pickle as a condiment with Indian meals or as a topping for sandwiches and burgers.
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Region: Indian