All the pickles are out of stock now. So I had to try some pickle for our regular use. Today I tried this instant lemon pickle for the first time. I asked my MIL for the recipe and also referred Yogambal Sundar’s Youtube channel for the recipe. I tweaked the recipe slightly as per my MIL’s suggestion and tried it. It came out so well. This is basically Tamil nadu style pickle. So I haven’t used mustard seeds. If you like, you can add it while tempering or you can also dry roast and powder it.
My MIL makes traditional lemon pickle by stuffing salt in lemon, soak for months together to make it soft and add spices before use. As this is an instant version, I was afraid of bitter taste in lemon. But the right amount of red chilli and salt helps to balance the taste and reduce its bitterness. Also If you try to consume the pickle on the same day, it tastes bitter. My MIL told me to rest the pickle for 2 days before consumption. It also helps to infuse all the taste in the lemon and reduce its bitter taste. Overall I am so happy that my maiden attempt in making this instant lemon pickle is a hit.
Friends, do try this easy, yummy instant lemon pickle / elumichai oorugai recipe and enjoy !
Instant lemon pickle recipe
Instant lemon pickle recipe / Elumichai oorugai under 30 minutes.
INGREDIENTS
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- Wash and pressure cook lemon in high flame for2 whistles.
- Chop into cubes and remove the seeds.
- Dry roast red chilli, asafetida and methi seeds.
- Grind to smooth powder adding salt required for pickle.
- Add this powder to the chopped lemon cubes. Mix gently.
- Heat oil adding a pinch of asafetida powder. Add oil to the lemon pickle.
- Mix gently and store the pickle in a glass bottle.
- Keep it outside at room temperature for 2 days
- Then you can start to consume it and store in refrigerator
- You can store and use it for 2 weeks.
 Enjoy with curd rice, paratha ! |
Note
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Try this easy, instant lemon pickle and enjoy with curd rice.
