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Tuesday 1 December 2020

Lemon green chilli pickle recipe | nimbu mirch ka achar | ನಿಂಬೆ ಹಸಿಮೆಣಸಿನ ಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Easy lemon pickle - grandma's recipe

 


Ingredients :




  • 20 ripe lemons
  • A little more than 1/2 paavu sugar 
  • A little more than 1/2 paavu salt
  • Around 200 grams green chillies - alter the quantity according to your taste and preference.
  • 2  tablespoon fried methi powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Hing or asafoetida


Recipe video : 




Procedure :





  • First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
  • Wash and completely clean dry - even a day in advance - all your lemons and chillies 
  • Heat a kadai.
  • Dry roast a small cup of methi seeds.
  • Grind to a nice powder and keep it aside.
  • Slit the green chillies into two and set aside.
  • Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
  • Keep the juice aside.



  • Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
  • To this add salt, sugar, slit green chillies, roasted methi powder, turmeric powder and hing.
  • Mix everything well.
  • Add the lemon juice and mix again.
  • Keep it covered for about twenty four hours.
  • Next day the pickle would have juiced and spices mixed nicely.
  • Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
  • After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered in an airtight jar for about 20-25 days.
  • Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
  • Enjoy the sweet, tangy and spicy pickle with your favourite dish.
  • This pickle can be stored without refrigeration upto a year or two.




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