Can someone give my an Indian lemon pickle recipe?!
I need a good recipe for Indian lemon pickle!. one with oil!. I need exact measurements please, and NO LINKS OR COPY/PASTES PLEASE! a family recipe would be best!.
thank you!. Www@FoodAQ@Com
thank you!. Www@FoodAQ@Com
Answers:
I absolutely love lemon pickle; it’s a wonderful combination of sweet, sour, tangy and spicy all in one bite!. In India, they use these lovely small thin-skinned little lemons which are very hard to find here in the USA!. If you have access to an Indian store that carries them, considered yourself blessed and take advantage of this lucky find!. If not, I suggest using limes or any other thin-skinned lemon variety you can find!. I also suggest using pickling salt (instead of standard table or kosher salt) as it helps to extend the shelf life of the pickle!. When making homemade pickles, always remember to use a sterilized cutting board, knife and glass jars!. also, never introduce water of any kind during the pickling process as that will result in quickly spoiling your finished product!.
For a quick and easy homemade Indian pickle, you can use always use a store bought pickle masala which is readily available at any Indian grocery store!. Always remember that home made pickles have a much shorter shelf life than readymade store bought pickles; they should be refrigerated and eaten quickly!.
Lime Pickle (or Lemon Pickle):
Yield: 2 medium glass jars
Ingredients:
1 dozen limes (or thin-skinned lemons)
? cup pickling salt
2 tbsp red chili powder (to taste)
2 tsp turmeric
? tsp fenugreek or methi seeds (coarsely ground, best method is by using a mortar/pestle)
? tsp mustard seeds
6 tbsp of oil (vegetable or canola), more if needed
Method:
Wash the limes and dry thoroughly, any hint of water or moisture will quickly spoil your pickle!. Using a clean and sanitized cutting board and knife, cut the limes in quarter wedges and set aside until needed!.
In a large mixing bowl, combine the salt with the red chili powder and turmeric!. Add the lime wedges and coat thoroughly!. Cover and set aside for at least 30 minute to allow all of the flavors to mingle properly!.
In a seasoned wok on medium high, heat the oil and carefully add the mustard seeds!. Be careful as the mustard seeds have the tendency to splatter and pop!. Once the mustard seeds have stopped “popping”, reduce the heat to low and add the fenugreek seeds!. Stir and remove the wok from the heat!. Set aside to cool until needed!.
When thoroughly cooled, add the seasoned oil mixture to the marinated limes!. Mix well to combine and store in sterilized glass jars!. This pickle will be ready to eat in a week!. Refrigerate and enjoy as a tasty accompaniment with any Indian meal!.
*Variations: try adding some green chilies (sliced lengthwise) or a few pieces of ginger (peeled and finely chopped)!. If you prefer a sweeter taste, add 1 tsp of sugar along with your chili powder and turmeric!.Www@FoodAQ@Com
For a quick and easy homemade Indian pickle, you can use always use a store bought pickle masala which is readily available at any Indian grocery store!. Always remember that home made pickles have a much shorter shelf life than readymade store bought pickles; they should be refrigerated and eaten quickly!.
Lime Pickle (or Lemon Pickle):
Yield: 2 medium glass jars
Ingredients:
1 dozen limes (or thin-skinned lemons)
? cup pickling salt
2 tbsp red chili powder (to taste)
2 tsp turmeric
? tsp fenugreek or methi seeds (coarsely ground, best method is by using a mortar/pestle)
? tsp mustard seeds
6 tbsp of oil (vegetable or canola), more if needed
Method:
Wash the limes and dry thoroughly, any hint of water or moisture will quickly spoil your pickle!. Using a clean and sanitized cutting board and knife, cut the limes in quarter wedges and set aside until needed!.
In a large mixing bowl, combine the salt with the red chili powder and turmeric!. Add the lime wedges and coat thoroughly!. Cover and set aside for at least 30 minute to allow all of the flavors to mingle properly!.
In a seasoned wok on medium high, heat the oil and carefully add the mustard seeds!. Be careful as the mustard seeds have the tendency to splatter and pop!. Once the mustard seeds have stopped “popping”, reduce the heat to low and add the fenugreek seeds!. Stir and remove the wok from the heat!. Set aside to cool until needed!.
When thoroughly cooled, add the seasoned oil mixture to the marinated limes!. Mix well to combine and store in sterilized glass jars!. This pickle will be ready to eat in a week!. Refrigerate and enjoy as a tasty accompaniment with any Indian meal!.
*Variations: try adding some green chilies (sliced lengthwise) or a few pieces of ginger (peeled and finely chopped)!. If you prefer a sweeter taste, add 1 tsp of sugar along with your chili powder and turmeric!.Www@FoodAQ@Com
LEMON PICKLE
Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)
How to make lemon pickle South Indian:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar!.
Shake daily!.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan!.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar!.
Keep for one week before serving!.
Www@FoodAQ@Com
Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)
How to make lemon pickle South Indian:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar!.
Shake daily!.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan!.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar!.
Keep for one week before serving!.
Www@FoodAQ@Com
Indian Lemon Pickle
lemons - 12
Green chillies (cut the tops off) - 20
salt - 1/2 cup
chopped ginger - 1/2 cup
red chilli powder - 1 tablespoon
Wash and dry lemons!. Cut into quarters!. put salt in a pan with 3/4 cup water and bring to biol and simmer for 15 minutes to make brine!. Remove from heat and add lemons, chillies and ginger!. Mix, cover and cool!. Pour in a dry glass jar and store for 10 days!. Stir once a day!. Then add chilli powder!. Leave covered for a day and then it is ready to eat!.
South Indian lemon Pickle
Lemons 100
Green chillies - 2 kgs
fresh ginger - 1 kg!.
Prepare the lemons, chillies and ginger as above!. For the masala, mix together - 3 cups red chilli powder, one cup turmeric powder, 1/2 a cup coarsely ground fenugreek seeds, 20 gm asafoetida, 6 cups of salt!. Then add the lemons along with juice of 25 lemons!. Make layers of lemons in a dry glass jar with a layer of green chillies and ginger between two layers of lemons!. make as many layers as you can and then cover and keep the jar aside for a 15 days minimum!.Www@FoodAQ@Com
lemons - 12
Green chillies (cut the tops off) - 20
salt - 1/2 cup
chopped ginger - 1/2 cup
red chilli powder - 1 tablespoon
Wash and dry lemons!. Cut into quarters!. put salt in a pan with 3/4 cup water and bring to biol and simmer for 15 minutes to make brine!. Remove from heat and add lemons, chillies and ginger!. Mix, cover and cool!. Pour in a dry glass jar and store for 10 days!. Stir once a day!. Then add chilli powder!. Leave covered for a day and then it is ready to eat!.
South Indian lemon Pickle
Lemons 100
Green chillies - 2 kgs
fresh ginger - 1 kg!.
Prepare the lemons, chillies and ginger as above!. For the masala, mix together - 3 cups red chilli powder, one cup turmeric powder, 1/2 a cup coarsely ground fenugreek seeds, 20 gm asafoetida, 6 cups of salt!. Then add the lemons along with juice of 25 lemons!. Make layers of lemons in a dry glass jar with a layer of green chillies and ginger between two layers of lemons!. make as many layers as you can and then cover and keep the jar aside for a 15 days minimum!.Www@FoodAQ@Com
This is from one of my treasured 1980s books, Cooking in the Country , by Tom Jaine, who hails from Devon!. I have made this pickle every year for some time now!. The only adjustment I make is that I quite like to happen upon a piece of cardamom or cracked allspice in the pickle, whereas he says to bag the spices and remove them!. This is how it appears in his book!.
1 tbsp whole allspice
2 tsp whole cardamom
2 tsp whole coriander
50g ginger, peeled
2 large hot green chillies
900g lemons, halved
450g onions
25g salt
600ml cider vinegar
675g granulated sugar
Tie the spices in a piece of muslin!. Grate the ginger!. De-seed the chillies and slice finely!. Juice the lemons and then slice the squeezed halves into fine slices!. Peel onions and slice finely!.
Mix onion, salt, lemon slices, lemon juice, vinegar, chillies, ginger and spice bag in a large stainless bowl and steep six hours or overnight!.
Next day select a heavy-based pan and cook everything (except the sugar) gently for about one hour until the lemon skins are really tender!. (Once the sugar is added they will soften no more!.)
Add the sugar, stir to dissolve and boil briskly for 20 minutes!. Bottle and leave for a month before eating!.
I have to confess to eating some of the pickle while still warm, with a roast chicken!.
Makes 4 cups
Im South African Indian and here we pickle lime more often, rather than lemon, heres one similar to what my mom uses
4 green limes
1 inch piece root ginger, sliced
1 tbsp white vinegar
10 Cayenne chillies sliced
2 tbsp sugar
1 tbsp paprika
1 tsp garam masala
1 tsp cumin seeds
2 cloves garlic, sliced
2 tsp salt
2 tbsp oil
Quarter the limes!. Place in a large jar with 1 tsp of salt and seal!. Mix the salt up by shaking then leave in a sunny spot for 3-4 days!. Move the jar round regularly!. Add the rest of the salt to the jar, mix, and leave for 1 month in the sun!. Rotate the jar every day!. Heat some oil in a pan and cook the ginger till golden!. Now add the vinegar, limes and lime juice from the jar!. Mix well and cook for about 5 minutes!. Add the spices, garlic and chillies, and cook for a further 3 minutes!. Store in sterilised jars and keep in the fridge for up to 1 month!.
GOOD LUCK WITH THE PICKELING
Www@FoodAQ@Com
1 tbsp whole allspice
2 tsp whole cardamom
2 tsp whole coriander
50g ginger, peeled
2 large hot green chillies
900g lemons, halved
450g onions
25g salt
600ml cider vinegar
675g granulated sugar
Tie the spices in a piece of muslin!. Grate the ginger!. De-seed the chillies and slice finely!. Juice the lemons and then slice the squeezed halves into fine slices!. Peel onions and slice finely!.
Mix onion, salt, lemon slices, lemon juice, vinegar, chillies, ginger and spice bag in a large stainless bowl and steep six hours or overnight!.
Next day select a heavy-based pan and cook everything (except the sugar) gently for about one hour until the lemon skins are really tender!. (Once the sugar is added they will soften no more!.)
Add the sugar, stir to dissolve and boil briskly for 20 minutes!. Bottle and leave for a month before eating!.
I have to confess to eating some of the pickle while still warm, with a roast chicken!.
Makes 4 cups
Im South African Indian and here we pickle lime more often, rather than lemon, heres one similar to what my mom uses
4 green limes
1 inch piece root ginger, sliced
1 tbsp white vinegar
10 Cayenne chillies sliced
2 tbsp sugar
1 tbsp paprika
1 tsp garam masala
1 tsp cumin seeds
2 cloves garlic, sliced
2 tsp salt
2 tbsp oil
Quarter the limes!. Place in a large jar with 1 tsp of salt and seal!. Mix the salt up by shaking then leave in a sunny spot for 3-4 days!. Move the jar round regularly!. Add the rest of the salt to the jar, mix, and leave for 1 month in the sun!. Rotate the jar every day!. Heat some oil in a pan and cook the ginger till golden!. Now add the vinegar, limes and lime juice from the jar!. Mix well and cook for about 5 minutes!. Add the spices, garlic and chillies, and cook for a further 3 minutes!. Store in sterilised jars and keep in the fridge for up to 1 month!.
GOOD LUCK WITH THE PICKELING
Www@FoodAQ@Com