Namaskar,
welcome to nishamadhulika.com
Everybody loves Lemon Pickle plus
It also helps our digestive system.
This means we should have Lemon Pickle in our homes.
It takes a lot of time in preparing this pickle
Because the skin of the lemons require a lot of time to get ready.
 It takes about 20-25 days to get ready to eat.
But today we’ll make ‘Instant’ Lemon Pickle which gets ready very quickly.
So let us get started!
The ingredients are:
Lemon – medium sized 8 (250g)
Mustard Oil – ¼ cup
Salt – 1.5 tbsp. (30g)
Turmeric Powder – ½ tsp.
Red Chili Powder – ½ tsp.
Whole Black Pepper – ½ tsp.
Mustard Seeds – ½ tsp.
Black Cumin Seeds – ½ tsp.
Asafetida – 2-3 pinch (should be of a good quality)
So first we will boil the lemons
So let us boil them
Here we’ve taken 2-3 cups of water in a utensil,
this means that the lemons must get entirely submerged in the water.
Let us boil them.
Cover the utensil so that the water gets boiled quickly.
We had already washed the lemons
For the pickle we prefer the lemons with a thin skin.
We can easily pick and choose this variety while buying the lemons.
The skin should have a bright glow
And when you press it, must feel very soft.
So this is the variety you must prefer.
The water has begun boiling; now we’ll lower the flame.
Now transfer the lemons into the utensil.
Keep the flame low.
And boil the lemons on it for 10 minutes.
You may cover the utensil
But keep a little space open for the steam to escape.
So we’ll let them simmer.
It has 10 minutes now.
The flame was low and our lemons are ready.
Turn off the flame and strain the lemons out.
Keep the lemons aside in a plate.
We can see little cracks in the skin of the lemons
They have become soft.
Lemons should not burst open but little cracks are fine.
We’ve taken out the lemons
And now we’ll let them cool and then we’ll cut them.
So let us let them cool down first.
They’re cool now, let’s cut them.
Keep a lemon on the board and slice it into two halves.
Have to do it the usual way, through the stem of the lemon.
So we’ve cut this one.
It has become very soft; we’ll remove the seeds.
It isn’t a big issue if a few seeds remain.
Take a bowl, in which we’ll add the masalas to the lemon.
Slice each lemon into four halves.
Since they’re very soft, they easily get sliced.
You can do it on a board as well.
A little juice will automatically ooze out because they’re very soft.
We’ll repeat the process for all the lemons.
All the lemons have been cut.
We’ll remove the seeds and transfer the juice on the board to the bowl.
We’ve cut the lemons, time to add the masalas to them.
Add salt,
Turmeric powder
& red chili powdeR
Mix them.
Now take the black pepper and coarsely grind it
Or use a pepper crusher for the same.
Mix the crushed pepper in the bowl.
Now we have mustard oil,
Black cumin seeds,
Mustard seeds,
And Asafetida left with us.
Let us heat them.
Heat a pan and add the oil to it.
You may use less oil if you want.
We’ve taken 3-4 tbsp.
you may use 2.
We’ll let the oil get heated.
It is now hot.
We can see some smoke rise from the oil.
Now turn the flame low.
Now add the mustard seeds to the oil because we want to fry them.
They’ve been fried; now add black cumin seeds to it.
Add asafetida as well.
Now turn off the flame.
We’ll mix these fried masala with the pickle now.
So let us mix them now.
Beware: since it is a glass bowl, suddenly adding the hot oil to it make crack it.
So do it slowly and mix it properly.
We’ve mixed the masalas, our pickle is ready.
It is ready but you’ll able to serve it after 3-4 days.
It takes time for the masalas to get absorbed in the lemon skin
and then it gets softer.
So till then keep the pickle covered
And stir the content everyday with a spoon.
After 3-4 days, it will be ready
And then you may store it in a container.
You may store it for a year.
The end result is extremely delicious.
But in order to preserve it well, be a little cautious.
The container in which you’ll store the pickle:
Wash it well with boiling water.
Then let it dry under the sun.
Or in an oven or microwave oven.
And then store the pickle in the dry container.
Whenever you serve it, use a clean and dry spoon.
Pickles last long, only if you’re a little cautious.
So try out this Instant Lemon Pickle recipe
and share you experiences with me on nishamadhulika.com
See you next time with a new recipe;
Don’t forget to Subscribe!
