Ingredients with Measurements:
- 4-5 lemons
- 1/2 cup tamarind pulp
- 1/2 cup jaggery
- 1/4 cup salt
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 cup oil
Special equipment needed:
- Airtight glass jar
Step-by-step instructions:
a. Wash the lemons and cut them into small pieces.
b. In a bowl, mix the tamarind pulp, jaggery, and salt until well combined.
c. In a pan, heat the oil and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Let them splutter.
d. Add the turmeric powder and red chili powder to the pan and mix well.
e. Add the lemon pieces to the pan and sauté for 2-3 minutes.
f. Add the tamarind-jaggery mixture to the pan and mix well.
g. Cook the mixture on low heat for 10-15 minutes, stirring occasionally.
h. Turn off the heat and let the pickle cool down.
i. Transfer the pickle to an airtight glass jar and store it in a cool and dry place.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Low heat
Serving size:
1-2 tablespoons per serving
Nutritional information:
Calories: 50
Fat: 2g
Carbohydrates: 8g
Protein: 1g
Substitutions for ingredients:
- Lime can be used instead of lemon.
- Brown sugar can be used instead of jaggery.
- White vinegar can be used instead of tamarind pulp.
Variations:
- Add chopped ginger and garlic for an extra flavor.
- Add curry leaves for a South Indian touch.
- Add chopped green chilies for a spicy kick.
Tips and tricks:
- Use a clean and dry spoon to take out the pickle from the jar.
- Make sure the jar is airtight to prevent spoilage.
- Adjust the amount of salt and jaggery according to your taste.
Storage instructions:
Store the pickle in an airtight glass jar in a cool and dry place for up to 3 months.
Reheating instructions:
The pickle can be served at room temperature. No reheating is required.
Presentation ideas:
Serve the pickle in a small bowl or on a plate with other Indian condiments.
Garnishes:
Garnish with chopped coriander leaves or mint leaves.
Pairings:
The pickle goes well with Indian bread like roti, paratha, or naan.
Suggested side dishes:
Serve the pickle with dal, rice, or any Indian curry.
Troubleshooting advice:
- If the pickle is too sour, add more jaggery.
- If the pickle is too sweet, add more salt.
Food safety advice:
- Use clean and dry utensils and jars to prevent spoilage.
- Store the pickle in a cool and dry place to prevent mold growth.
Food history:
Lemon pickle is a popular condiment in India and is usually served with meals. It is believed to aid digestion and boost immunity.
Flavor profiles:
The lemon pickle has a tangy, sweet, and spicy flavor.
Serving suggestions:
Serve the pickle as a condiment with any Indian meal.
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Region: Indian