Kerala Style Lemon Pickle

 

Pickles are a must have condiment in the Kerala culture. Pickles are super easy to prepare, but people have a tendency to buy it from stores. It is always better and healthy to prepare them our self rather than buying an artificially preserved and bottled one. I usually prepare pickles myself in very small quantity which can be used for about 1- 2 months. If you have 5-6 no’s of lemons in your kitchen and 20 minutes to spend, just pickle them easily and thus save your health and a bit of your wealth as well !!!

Ingredients:-

1)      Medium size Ripe Lemon                             - 12 no’s

2)      Ginger cut into small pieces                        - 1 tbsp

3)      Whole garlic pods                                           -  10-15 no’s

4)      Garlic cut into small pieces                          - 1 tsp(optional, but good for better taste)

5)      Green chillies(cut into rings)                       -  3-4 no’s                           

6)      Red chilly powder                                           - 3 tbsp

7)      Mustard seeds                                                 - 1 tsp

8)      Fresh curry leaves                                           - 2 tbsp

9)      Gingelly oil/ Nallenna                                   - 3 tbsp

10)   Vinegar                                                               - 2 tbsp

11)   Asafoetida/Kayam Powder                       - ¼ tsp

12)   Salt                                                                       -3 tbsp or as per your taste

Method:-

·         Wash and clean lemons properly.

 

·         Wipe lemons using a clean dry cloth.

 

·         Heat 1 tbsp gingelly oil in a pan.

 

·         Add lemons into it and roll over them in the oil.

 

·         After 5 min, remove from heat, transfer it to a big bowl and allow to cool.

 

·         Cut them into small square pieces. (One lemon into 8 pieces).

 

·         Add Red chilli powder, asafoetida/Kayam Powder and salt.

 

·         Mix well and keep for 10 min.

 

·         Heat 1 tbsp oil in a pan.

·         Splutter mustard seeds and add curry leaves, ginger, garlic and green chillies into it.

 

·         Saute it till it become a little brown in colour.

 

·         Remove from fire and add it to the lemons.

 

·         Heat vinegar  and cool it . Add it to the lemons.

 

 

·         Mix well and transfer into a dry glass container.

 

·         Heat 1 tbsp of gingelly oil and allow it to cool.Then pour the oil on the top of the pickle in the container. By this , you can prevent fungus.

·         Keep it closed for one month for better taste.

 

 

 

 A pic after 1 week.