Ingredients:
- Big lemon 6
- 2 -3 tbsp oil
- 1/4 cup salt
- 1/2 cup powdered sugar
- 1/2 sp asafetida
- Less than 1/4 cup chilly powder
- 1 sp turmeric powder
- 1 sp mustard seeds
- 1/2 sp fried and powdered fenugreek
Method:
- Wash and clean Lemon.
- Cut into pieces.
- Cook it in a cooker with out water.
- In a pan make seasoning with mustard seeds.
- Put turmeric and asafetida.
- Mix well. Now add cooked lemon.
- Mix well and add salt, sugar and chilly powder.
- Mix well. Pour the balance oil.
- When oil came out of the pickle remove and keep aside.
- Use instant sweet and sour Lemon pickle.
- But surely keep the pickle in the fridge and use. Put less quantity and use immediately.
Ingredients:
- 1 Kg Lemon
- 200 Gms. Red Chilly Powder
- 100 ~ 150 Gms. Salt
- 1/4 Kg Oil
- 50 Gms. Fenugreek (Fried and Powdered)
- 1 Spoon Asafetida
- 50 Gms. Mustard Seeds
- 2 Spoons Turmeric Powder
Method:
- Wash and wipe lemons and cut them in same size.
- Pour oil in a deep pan and make seasoning.
- Put the lemon pieces in a deep bowl.
- Add red chilly powder, salt and fenugreek powder and mix well.
- Put the seasoning on the lemon mixture.
- Mix well.
- Then transfer it to air tight bottle.
- You cannot use this pickle immediately.
- You can use this after 4 or 5 days.
- But daily you must mix the pickle without fail.
- And you can keep this also for a year.
Notes:
- Next to mango we generally use lemon pickle. We can put many varieties in this also.
Ingredients:
- 6 Big Lemon
- 2 - 4 tbs. oil
- 1/4 cup salt
- 1/2 sp Asafetida
- 1/4 cup or 2 -3 sp more Chilly powder
- 1/2 sp turmeric powder
- 1 sp Mustard seeds
- 1 tbs. Fried and powdered Fenugreek Powder
Method:
- Wash and clean Lemon. Cut into small pieces.
- With out water cook it in the pressure cooker.
- Remove from the cooker and keep aside.
- In a pan,Pour oil and make seasoning with mustard.
- Put turmeric powder and asafetida.
- Add cooked lemon pieces and mix well.
- Reduce the flame.
- Add salt, red chilly powder and fenugreek powder.
- Add some more oil and let it come over the pickle.
- Now remove from the fire and use immediately.
- But please keep this pickle in the fridge.
Ingredients:
- 1 Kg Kalla kai
- 200 Gms. Red Chilly Powder
- 100 ~ 150 Gms. Salt
- 1/4 Kg Oil
- 50 Gms. Fenugreek (Fried and Powdered)
- 1 Spoon Asafetida
- 50 Gms. Mustard Seeds
- 2 Spoons Turmeric Powder
Method:
- Wash, wipe Kalla kai.
- Cut and remove the seed. Or you can just cut them.
- Put it in a mixer grinder and run it for a min or two.
- Remove and keep aside.
- Pour oil in a pan.
- Put mustard seeds, turmeric powder and asafetida.
- Now put the Kalla kai in the pan and mix well.
- Add salt, fenugreek powder and red chilly powder. Mix well.
- Make the stove simmer and mix the thokuoccasionally.
- When oil comes out of the thoku remove it from the fire.
- After it reaches room temperature, store in a bottle.
- This is one of the best pickle item.
- You can keep this for a year.
Ingredients:
- Kalla kai 1/2 kg
- Red chilly powder 150 gms ( you can adjust as per your taste. Oil fry red chilly and powder them)
- Salt - 50 gms ( you can adjust this too)
- Oil to fry
Method:
- Make seasoning with mustard seeds and turmeric powder.
- Crack the kalla kai to remove the white seeds from inside.
- Put the cracked kalla kai in the pan and add salt, fenugreek powder and hing powder.
- Mix well. Let it be for a while and stir well.
- When it starts cooking add red chilly powder.
- Simer the flame and when oil comes out of the pickle remove it from the fire.
Notes:
- Kalla kai - hogplum/amtekai.
- We will usually get this in the season of Krishna Jayanthi.
- This will looks like Ashako tree fruit, and red and green in colour. It is sour in taste.
- So we will usually use this to make pickle.
