P.J.
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Lemon Ginger Pickle
This pickle goes well with curd rice.
Ingredients
Fresh juicy lemons - 6
Green chillies - 4-5 medium size (finely chopped)
Ginger - 1/4 cup finely chopped
Salt -1/4 cup flat (crystal salt powdered)
Fenugreek powder - 1 tsp
Turmeric powder -1/4 tsp
Oil - 3 tbsp
For the seasoning Mustard -1 tsp
Asafoetida - 1/2 tsp
Preparation Dry roast fenugreek seeds and powder it.
Method Soak lemon in boiling water for half an hour.
After half an hour, take it out and wipe it dry with a clean towel.
Cut each lemon into 8 pieces.
Add turmeric powder, salt and fenugreek powder to it.
Heat oil in a kadai ,add mustard seeds, when they splutter, add finely chopped chillies and ginger and fry well.
Add this to the lemon mixture.
Mix it well and bottle it.
It can be used after 2-3 days, so that the skin of the lemon will soften.
source:Narayanan Dharmaraj
This pickle goes well with curd rice.
Ingredients
Fresh juicy lemons - 6
Green chillies - 4-5 medium size (finely chopped)
Ginger - 1/4 cup finely chopped
Salt -1/4 cup flat (crystal salt powdered)
Fenugreek powder - 1 tsp
Turmeric powder -1/4 tsp
Oil - 3 tbsp
For the seasoning Mustard -1 tsp
Asafoetida - 1/2 tsp
Preparation Dry roast fenugreek seeds and powder it.
Method Soak lemon in boiling water for half an hour.
After half an hour, take it out and wipe it dry with a clean towel.
Cut each lemon into 8 pieces.
Add turmeric powder, salt and fenugreek powder to it.
Heat oil in a kadai ,add mustard seeds, when they splutter, add finely chopped chillies and ginger and fry well.
Add this to the lemon mixture.
Mix it well and bottle it.
It can be used after 2-3 days, so that the skin of the lemon will soften.
source:Narayanan Dharmaraj
