Ingredients with Measurements:
- 6-8 medium-sized lemons
- 1/4 cup salt
- 1 tablespoon cumin seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 cup vegetable oil
Special equipment needed:
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the lemons thoroughly and pat them dry with a clean towel.
2. Cut the lemons into small pieces and remove the seeds.
3. In a mixing bowl, add the lemon pieces and salt. Mix well and keep aside for 2-3 hours.
4. In a pan, dry roast cumin seeds, fenugreek seeds, and mustard seeds until fragrant. Let them cool.
5. Grind the roasted seeds into a fine powder.
6. Add the ground spice mix, turmeric powder, and red chili powder to the lemon mixture. Mix well.
7. Heat the oil in a pan until it starts to smoke. Turn off the heat and let it cool.
8. Add the cooled oil to the lemon mixture and mix well.
9. Transfer the lemon pickle to a sterilized glass jar with a tight-fitting lid.
10. Keep the jar in a cool and dry place for at least 2-3 days before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
Makes about 2 cups
Nutritional information:
Calories: 80
Fat: 7g
Carbohydrates: 4g
Protein: 1g
Substitutions for ingredients:
- You can use lime instead of lemons.
- You can use any neutral oil instead of vegetable oil.
Variations:
- You can add garlic, ginger, or green chilies for extra flavor.
- You can add sugar or jaggery to balance the sourness.
Tips and tricks:
- Use fresh lemons for the best results.
- Make sure the glass jar is sterilized to prevent spoilage.
- Use a dry spoon to take out the pickle from the jar.
Storage instructions:
Store the lemon pickle in a cool and dry place for up to 6 months.
Reheating instructions:
The lemon pickle does not need to be reheated.
Presentation ideas:
Serve the lemon pickle in a small bowl or on a plate with other Indian condiments.
Garnishes:
Garnish with fresh cilantro leaves or sliced green chilies.
Pairings:
Serve the lemon pickle with Indian bread like naan, paratha, or roti.
Suggested side dishes:
Serve the lemon pickle with any Indian curry or rice dish.
Troubleshooting advice:
- If the pickle is too salty, rinse the lemon pieces with water before adding the spices.
- If the pickle is too sour, add some sugar or jaggery to balance the flavors.
Food safety advice:
Make sure to sterilize the glass jar before storing the pickle. Keep the pickle in a cool and dry place to prevent spoilage.
Food history:
Lemon pickle is a popular condiment in Indian cuisine. It is usually made with lemons, salt, and spices and is served as a side dish with Indian meals.
Flavor profiles:
The lemon pickle has a tangy, salty, and spicy flavor.
Serving suggestions:
Serve the lemon pickle as a side dish with Indian meals.
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Region: Indian