Spicy & Tasty Kerala Lemon Pickle
Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 15 servings
- Lemon : 10 nos
- Garlic : 10 cloves
- Mustard : 1 tsp
- Fenugreek) : a pinch (Uluva)
- Chilly powder : 1 tsp
- Sesame oil :2 tsp
- Vinegar : 2 tsp
- Salt, to taste
Preparation
Step 1
Boil the lemon with water and salt for 20 minutes.
Step 2
Then remove the water fully mix it with 1 tsp salt if needed, close it and set aside for 2 days.
Step 3
After 2 days, heat a pan add sesame oil when it gets hot add mustard and uluva and when it allow to crackles.
Step 4
Add garlic in to it.
Step 5
Stir for 2 minutes then off the flame.
Step 6
Add chilly powder in to it and stir for 3 minutes.
Step 7
Enter Step.
Step 8
Add this mixture in to the lemon.
Step 9
Then stir it well and add vinegar on upper side of the pickle.
Step 10
We can keep the pickle in a box or bottle.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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