Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mom made lemon pickle. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mom made lemon pickle is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mom made lemon pickle is something which I’ve loved my whole life.
This video explains how to make lemon pickle. Its main item in kerala onam sadya by, mom's flavour. We make two versions of this pickle - sweet and sour.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mom made lemon pickle using 4 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mom made lemon pickle:
- Prepare 250 gram lemons
- Take 1 tablespoon ajwain (carom seeds)
- Prepare 1 tablespoon salt
- Get 1/2 tablespoon red chilli powder or cayenne pepper
Garlic and ginger adds a healthy touch to the pickle. Bird's eye chilli (Kandari mulaku): A handful, slit. Tongue tickling lemon pickle goes well with curd rice, dal-chawal, paratha etc. Lemon pickle or pickled lemons can be prepared from citrus recipes that call for the results to be either hot and sour or somewhat sweeter.
Instructions to make Mom made lemon pickle:
- Firstly rinse 6 to 7 medium-sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
- Before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar Are clean and moisture free. after the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.
- In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.
- In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt. - Mix very well.
- Now with your fingers or small spoon stuff this masala in each lemon. Keep aside.
- Place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.
- Now remove the seeds and pour the lemon juice which was in the bowl in the jar.
- Add leftover masala if any on the stuffed lemons in the jar.
- Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the pickle is maturing.
- Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. I kept on the kitchen window sill and this place gets very good sunlight and also because it did rain a couple of times on and off here.
- The lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals. After 4 to 5 days, refrigerate lime pickle so that it has a longer shelf life. Stays good for about a month in the fridge.
Mango ginger pickle, is made with a variety of ginger that smells like mango even texture is smooth than regular ginger. This is a instant version of mango ginger pickle. I don't like ginger at all, except Mango ginger/Maa inji. My hubby asked to make pickle out of it,so called my mom to get the recipe. I pestered my mom for her pickle recipes.
So that’s going to wrap it up with this exceptional food mom made lemon pickle recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
