Lemon pickle / Elumichai oorugai

I’m less experienced with pickles. But I love them to the core so tried few times before. This is the second time trying with lemon. First time the lemon I used was little bit bitter so couldn’t get the actual taste. This time it was good, and tasted like pickle ;-). The secret in preparing pickle hides in the taste of the lime, and the measurement of the ingredients. The top most secret for long lasting pickle is not to touch the pickle with hands. Just handle with care while serving. After preparing the pickle transfer them to an air tight container and store in the refrigerator. Also make sure the container is clean enough. It can be stored in room temperature if the place is cold or less warm

First step in preparing pickle is, choosing the lemon, ripe lemons are best for pickle. Second the lemon has this thick skin layer, so they have to be softened to get the soft chewy taste. This can be done in two types. One is easy and other demand little bit patience. In the first method the lemon wedges have to be pressure cooked and in the second they have to soaked in salt and preserve them for three to four days before making pickle. I choose the second one, as they taste good though takes time.  Here goes the pickle recipe,

Ingredients:

Lemon – small – 12 numbers
Red chilli powder – 3tbsp
Salt – 4tbsp
Mustard seeds – 1 ½ tsp
Hing – 1tsp
Fenugreek powder – ¼ tsp (Fry 1tbsp of fenugreek without oil and powder them using a blender)
Oil (preferably sesame oil) – ½ cup

Method:

Wash and dry the lemon. Make sure there is no water left in the lemon.
Cut them into small wedges.

Add 2tbsp salt and mix well using a spoon.
Transfer them to an air tight container or jar.

Let them sit for 3 to 4 days.
Just shake the container 2 or 3 times daily.

Once the lemon is ready,

Transfer the lemon wedges to a wide bowl.
In a pan heat oil, add mustard seeds, once they splutter add hing and fenugreek powder.
Now pour the tempering to the lemon bowl, add the red chilli powder and remaining salt.

Mix well using a spoon or ladle.

Again transfer them a fresh bottle/ jar/ container which is air tight.
Now the pickle is ready.

Curd rice and roti/ paratha are the best dishes that taste best with lemon pickle. If you are spice lover then try with hot plain rice (don’t forgot to add ghee ;-))