Ingredients with Measurements:
- 6-8 medium-sized lemons
- 1/2 cup sugar
- 1/4 cup vinegar
- 1 tablespoon salt
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon cumin seeds
- 1/2 tablespoon mustard seeds
- 1/4 tablespoon fenugreek seeds
- 1/4 tablespoon asafoetida powder
- 1/4 cup vegetable oil
Special equipment needed:
- Airtight glass jar
Step-by-step instructions:
1. Wash the lemons thoroughly and cut them into small pieces.
2. In a mixing bowl, add the lemon pieces, sugar, vinegar, salt, red chili powder, and turmeric powder. Mix well and let it sit for 30 minutes.
3. In a small pan, heat the vegetable oil over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida powder. Fry for 2-3 minutes until the seeds start to pop.
4. Add the fried spices to the lemon mixture and mix well.
5. Transfer the lemon pickle to an airtight glass jar.
6. Keep the jar in a cool and dry place for 2-3 days to allow the flavors to develop.
7. After 2-3 days, the sweet and spicy lemon pickle is ready to serve.
- Time:
Preparation time: 45 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 people
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be used instead of regular vinegar.
- Brown sugar can be used instead of white sugar.
Variations:
- Add chopped ginger to the pickle for an extra kick.
- Use lime instead of lemon for a different flavor.
Tips and tricks:
- Use a clean and dry spoon every time you take out the pickle from the jar.
- Make sure the jar is airtight to prevent spoilage.
- Adjust the amount of sugar and chili powder according to your taste preference.
Storage instructions:
- Keep the jar in a cool and dry place for up to 3 months.
Reheating instructions:
- The pickle can be served cold or at room temperature.
Presentation ideas:
- Serve the pickle in a small bowl or on a plate.
Garnishes:
- Garnish with fresh cilantro leaves.
Pairings:
- Serve with rice, bread, or crackers.
Suggested side dishes:
- Cucumber raita, roasted vegetables, or grilled chicken.
Troubleshooting advice:
- If the pickle is too sour, add more sugar.
- If the pickle is too spicy, reduce the amount of chili powder.
Food safety advice:
- Make sure the lemons are washed thoroughly before using.
- Use a clean and dry jar to prevent contamination.
Food history:
- Lemon pickle is a popular condiment in Indian cuisine.
Flavor profiles:
- Sweet, sour, spicy, and tangy.
Serving suggestions:
- Serve as a condiment or side dish.
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Region: Indian