Summer is setting in slowly and its pickle time again. I love making pickles and lemon pickle tops the most made pickle in my kitchen......because Nidhi just loves them.
I do not make large quantities....I usually make with 8 to 10 medium sized lemons. If the lemons are really small I take about 12 to 15, this time the lemons were quite large so I used only 8 nos.
I always wash the lemons and put them in the steamer for about 5-10 min in low flame because I do not want the lemons to crack and the juices to flow out. So once steam comes put in low flame and check often.
Again this recipe is from amma, who is the best cook I have ever come across.
Lemon: 8 to 10.
Ginger: 1 inch, julienned.
Garlic: 2 pods, julienned. (if you like more garlic in your pickle you can add more)
Green chilly: 2 or 3 slice, (I dint use this time).
Mustard seeds: 3/4 tsp.
Fenugreek seeds: 1/2 tsp.
Red chilly powder: 2 tbsp. ( I used Kashmiri chilly, you can increase according to your spice level).
Turmeric powder: 1/4 tsp.
Asafoitida powder: 1/4 tsp.
Vinegar: 1/4 cup.
Gingelly oil/Sesame oil: 2 tbsp. ( I always try to reduce the oil as much as I can...you can add up to 4 tbsp if you are not that health conscious).
Sugar: 1 tsp (optional)
To roast and powder:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
1. Wash the lemons and put them into the appachembu or steamer.
2. Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.
3. While the lemons are cooling......take the garlic and ginger....
4. And julienne them. If you are adding green chillies slit them...this time I dint add any.
5. Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.
5. Meanwhile heat a kadai and pour 2 tbsp of gingelly oil. Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.
6. Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.
7. Put in Kashmiri chilly powder, turmeric, and asafoitida. Remember to keep the fire on the lowest level.
8. Mix well. Allow the raw smell to go.
9. Pour 1/4 cup of vinegar.
10. Let it boil and switch off the fire. You can add 1 tsp sugar to neutralize the taste. Allow it to cool
12. Add the salted lemon pieces and mix well. Check salt and if needed add a little more.
13. Now in another small kadai take 1/2 tsp mustard seeds and 1/2 tsp fenugreek seeds. Lightly roast them.
14. Powder them and sprinkle on top of the lemon pickle. This is amma tip to get that authentic Kerala flavour.
15. Mix well. Bottle it. This will keep more than 3 weeks as there is no water in it.
Serve with steaming hot kanji, rice, or just about anything!
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