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Finished lemon pickle in ceramic container
Savitha & Vinitha

Lemon Pickle (White) with Green Chili

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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 2 days
Servings: 12
Course: condiments
Cuisine: South Indian
Ingredients Method Notes

Ingredients
  

  • Lemon - 8 small or 4 big Indian or Boston lemon
  • Salt - ⅛ cup
  • water ⅛ cup
Cook Chili Separately
  • Sesame oil - 1 Tbsp
  • Green chilli - 5 slit half

Method
 

Cooking the Lemon
  1. Cut lemon to wedges by cutting to half, quarter and then to one-eights (See picture above)
  2. Heat a small pressure cooker.
  3. Add the lemon wedges,.salt and ⅛ Cup or less water. (see note)
  4. Pr. Cook in high for 1 whistle and simmer for 2 whistle.
  5. Let pressure out naturally.
  6. Add Pickle Spice powder.
Stir - Fry Green Chili
  1. Heat Kadai or pan in low-medium heat
  2. Add oil and add green chilies and sauté for 1 min.
  1. Pour this temper on the cooked lemon. See Note
  2. Mix together and transfer to a glass container.
  3. Cover with netted lid and let cool completely
Resting Time for Pickle toSoak in the salt and spice:
  1. Leave the pickle bowl covered in a warm and dry place in the kitchen
  2. Or outside in the warm sun between 10am and 2pm for upto 2 days.
  3. The pickle will get thicker. ( Refer photo)
  4. Store in refrigerator. See Note 1.

Notes

 
  1. BEFORE STORING IN Refrigerator: 
  •  Must store in refrigerator as we added just enough salt and hardly any oil  
  • Check photo for consistency. 
  •  - if too thick add a little hot water (up to ¼ cup) mix well 
  • Leave the bowl outside in the hot sun covered with a net. 
  1. Pickle powder recipe: 
Fenugreek (Methi) seed - 1 Tbsp 
Black mustard seeds - 1 Tbsp 
  1. Heat the pan& add the fenugreek stirring in regular intervals. 
  2. When warm, add mustard and Stir-fry until warm. See photo for reference. 
  3. Let cool & Grind to a fine powder 
  4. Store this powder in an air tight glass container