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lemon pickle recipe, how to make lemon pickle recipe

Lemon Pickle Recipe with step by step photos – This is a south Indian style lemon pickle side dish recipe. In Tamil, we would call as ‘Elumichai Oorugai’. This pickle would be the superb combination of curd rice, pazhaiya satham (leftover rice soaked in water in the previous night and have it in the morning), sambar rice and even for stuffed paratha/chappathi.

For lemon pickle recipe, use ripe and juicy lemons. Cut the lemons and put in the jar along with sea salt and soak for 10 days inside the house where you get enough sunlight. Every day, shake the bottle twice very well. The soaking process will make lemon pickle tastier.

elumichai oorugai recipe | www.JaggeryPepper.com

Let’s learn how to make lemon pickle recipe. Hope you like this recipe and please give me your comments below how it turns out for you.

Lemon Pickle Recipe | Elumichai Oorugai Recipe

lemon pickle recipe south indian style

Ingredients ( 1 Cup = 240 ml, 1 tbsp = 15 ml )

For soaking

Ripe Lemons / Elumichai – (3 or 4) big sized or 2 Cups
Sea Salt / Kal Uppu – 1 tbsp

To Fry & Grind

Red Chili – 8 to 10
Kashmiri Red Chili – 5 
Fenugreek Seed / Vendhayam – 3/4 tsp

For Seasoning

Sesame or Gingelly Oil / Nallennai – 6 tbsp + 1/2 tsp
Mustard Seed / Kadugu – 1/2 tsp
Turmeric Powder – 1/4 tsp
Homemade Asafoetida Powder / Hing / Perunkayam – 1/2 tsp
Curry Leaves – 1 or 2 springs

How to make Lemon Pickle with Step by Step Photos
Soaking Process

1. Take and wash your ripe and juicy lemons.

lemon pickle recipe - Step 1

2.Deseeded & cut all lemons to medium size pieces.

Elumichai oorugai - Step 2

3. Take a clean and dry bottle, put all lemon pieces into that and add 1 tbsp of salt. Close it with a lid.

lemon pickle recipe - Step 3

4. Shake well twice a day for 10 days or until the mixtures gets mushy.I kept it for 10 days. Below is the picture of after 10 days. See how beautifully it got soaked and mixed together.

lemon pickle recipe - Step 4

Grinding Process

1. On the 11th day, I made the lemon pickle.

Heat a heavy bottom pan. Pour 1/2 a tsp of sesame oil.In a low flame, roast kashmiri red chili, red chili, and fenugreek one by one nicely and transfer to a plate. Let it cool for sometimes.Make sure it should not get burnt.

lemon pickle recipe - Step 5

2.Once cooled, add those ingredients into a mixer jar or blender and grind it to a smooth powder.

lemon pickle recipe - step 6

Lemon Pickle Preparation 

1. In the same pan, add 6 tbsp of gingelly/sesame oil and heat over the medium flame. Then add mustard seeds and let it splutters.

lemon pickle recipe - Step 7

2. Once the mustard seeds spluttered, switch the flame to low and add curry leaves and fry for few seconds.

lemon pickle recipe - Step 8

3. Add ground spices along with asafoetida and turmeric and stir it until the raw smell goes off. The spices will get burnt soon so do it on very low flame.

lemon pickle recipe - Step 9

4. Add soaked lemon pieces and mix well. (In this step, if you want the gravy consistency, like hotel pickle, add 1/2 cup of water and bring to boil. Then add soaked lemon pieces along with lemon juices)

lemon pickle recipe - Step 10

5. Let them cook until the oil leaves the sides of the pan. Switch off the flame.

lemon pickle recipe - Step 11

6. The colorful & yummy Lemon Pickle is ready now. Store it in a glass bottle.

how to make lemon pickle recipe

Serve this lemon pickle along with curd rice, sambar rice, pazhaya satham and even for parathas or chappathi’s.

Notes

1. Store lemon pickle in a glass bottle would make the pickle always fresh.

2. Use a dry spoon when needed.

Lemon Pickle Recipe | Pickle Recipes

lemon pickle recipe, how to make lemon pickle recipe

Cook Time: 15 minutes

lemon pickle recipe, how to make lemon pickle recipe

Ingredients

    ( 1 Cup = 240 ml, 1 tbsp = 15 ml )
    For soaking
  • Ripe Lemons / Elumichai - (3 or 4) big sized or 2 Cups
  • Sea Salt / Kal Uppu - 1 tbsp
    To Fry & Grind
  • Red Chili - 7 to 9
  • Kashmiri Red Chili - 5 to 7
  • Fenugreek Seed / Vendhayam - 3/4 tsp
    For Seasoning
  • Sesame or Gingelly Oil / Nallennai - 1/4 Cup + 1/2 tsp
  • Mustard Seed / Kadugu - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Homemade Asafoetida Powder / Hing / Perunkayam - 1/2 tsp
  • Curry Leaves - 1 or 2 springs

Instructions

  1. Take and wash your ripe and juicy lemons.
  2. Cut all lemons into medium sizes or your desired sizes.
  3. Take a clean and dry bottle and put all lemon pieces into it and close it with a lid.
  4. Shake well twice a day for 10 days or even more, until it turns to the mushy structure.I soaked for 10 days.
    Grinding Process
  1. In 11th day, I have made the lemon pickle.
  2. Heat a heavy bottom pan. Pour 1/2 a tsp of sesame oil.In a low flame,roast kashmiri red chili,red chili, and fenugreek one by one nicely and transfer to a plate. Let it cool for sometimes.Make sure it should not get burnt.
  3. Once cooled, add those ingredients into a mixer jar or blender and grind it to a smooth powder.
    Lemon Pickle Preparation
  1. In the same pan, add 3 to 4 tbsp of gingelly or sesame oil and heat over the medium flame. Then add mustard seeds and let it splutters.
  2. Once the mustard seeds spluttered, switch the flame to low and add curry leaves and fry it.
  3. Add ground spices along with asafoetida and turmeric and stir well for sometimes.The spices will get burnt soon so do it on very low flame.
  4. Add soaked lemon pieces and mix well. (In this step, if you want the gravy consistency add 1/4 to 1/2 cup of water and boil it. Then add lemon pieces and mix well)
  5. Simmer it for 7 to 10 minutes.The oil will leave the sides of the pan.Switch off the flame.
  6. The colorful yummy Lemon Pickle is ready now. Store it in a glass bottle.
  7. Serve this lemon pickle along with curd rice,sambar rice,pazhaya satham and ever for parathas or chappathi's.

Notes

1. Store pickle in a glass bottle would make the pickle always fresh.

2. Use a dry spoon every time you take.


2 Comments

  • Anonymous

    August 14, 2016

    Very tasty and healthy recipes

    Reply

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