Lime pickle / Elumichankai Urgai / Lemon pickle

Author: kittymatti / Labels:

Photo Courtesy: Aarthi

Another fantastic pickle recipe from Kammu paati.

6 lemon (yellow preferred)
1/2 cup table salt
1 tbsp turmeric powder
1 cup water
1/2 cup til oil
2 green chillies (slit)
2 tbsp methi seeds (dry roasted and powdered)
ginger 2 inches (chopped)
1 tsp mustard seeds

Variation 1:
Cut each lemon along with pulp into 6 parts. Add enough salt and turmeric till the surface is well covered.
Next, boil lemon with about 1 cup water till lime softens (about 5 min). Drain lemon and keep aside.
Top the lemon pieces with chilli powder, methi powder.
Heat oil in a pan. Add mustard seeds, green chillies, ginger. Transfer hot on the lemon and chilli powder mix.
Mix them thoroughly
Stir it occasionally everyday to prevent fungus formation (for about 4 days)
It is fit for consumption after 4 days.
Refrigerate for longer shelf life. Preserve in ceramic or glass bottle.

Variation 2:
Follow the same procedure as above. Do not boil lemon. Skip that part.
Instead, keep aside the lemon (smeared with salt+turmeric) for 6 days.
Next, fry oil, add the rest of the above ingredients. Follow the remaining steps.


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