Spicy and a tangy condiment Lemon pickle recipe which is super easy to make and tasty. This is one of the south indian Homemade favorite pickles and it tastes good with curd rice. People are preparing pickles in their own way like Tamilnadu Style, Kerala Style, Andra Style etc; There are probably hundreds of variations of these preserved pickles from the many regional cuisines in India like sweet lemon pickle, instant pickle, green chilli pickle etc.
Rinse and Clean the lemon
Rinse the lemons with water and pat try with a clean cloth. Alternatively you can air dry them until completely moist free.
Chopping the lemons for extracting the juice.
We need 15 lemons for chopping and 10 lemons for extracting the juice. Add the chopped pieces of lemon into the bowl and also pour the lemon juice into the same bowl.
Chop the lemons into smaller pieces
Chop the lemons into 8 pieces or depending on the size of the lemon. Repeat the same for remaining lemons.
Add turmeric and salt
Add one tablespoon of turmeric and salt to taste
Mixit well. Cover and rest it for 24 hours to 3 days in a dry place.
After 24 hours, lemon will begin to change the colour slightly. If it is not tender yet you can wait for two more days.
Add red chilli powder, fenugreek powder and jaggery
Add red chilli powder, fenugreek powder and jaggery to avoid bitterness and combine it well. Cover it and set aside.
Heat the oil, garlic and red chilli and mix it.
Heat the mustard oil, garlic and red chilli. Once garlic turns into golden colour turn off the heat and add asafoetida. Let cool it down completely.
Mix the oil with the lemon pickle
Pour the cold oil along with garlic and red chilli. Mixit well.
Store in a clean dry bottle and serve as required
Transfer the pickle into the air tightening jar and add remaining oil on top.