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Pickles are not just a side dish in Indian cuisine, but a delicious tradition that adds color to every dish. Lemon pickle is a very popular and enduring dish of this tradition. The tart juice of lemon enhances the taste of food manifold. The fun of making homemade pickles is different from ready-made pickles in the market, because you have control over the taste at every step. Pickle works to enhance the taste of food.
The older the lemon pickle is, the more delicious it becomes. This is an old belief in every household. The real beauty of lemon pickle is that it has a long shelf life and its taste becomes more attractive with time. Let’s learn how to make lemon pickle at home in an easy way. Make a quick note of the ingredients and method required for the recipe.
Material:
- Lemon
- Salt
- Turmeric
- red chilli
- Mustard
- Fenugreek seeds
- Asafoetida
- Oil (usually sesame or sunflower oil is best)
- Some sugar or jaggery (if you want sweet taste) if desired
Action:
- For this, first of all wash the lemon and dry it thoroughly. Cut the dried lemon into equal sized pieces and remove the seeds.
- Put lemon pieces in a dry glass jar and add salt and turmeric to it. By keeping this mixture in sunlight for two-three days, the lemon juice will come out and the pieces will become soft.
- Heat oil in a pan and let the mustard seeds crackle, then prepare the masala by adding fenugreek seeds, asafoetida and red chilli powder. Let the spices cool slightly and then carefully mix them with the sun-dried lemons.
- To make pickle properly, keep this mixture in a clean, dry glass jar.
- After a few days, when the lemon peel starts softening and the spices start giving off a light aroma of oil, the pickle is ready.
- This pickle tastes amazing with rice, paratha or curd. If you want to keep it longer, heat some more oil and pour it over after it cools down.
