Instant Lemon Peel Pickle. This instant lemon pickle recipe will be a treat to your lunch dishes. Made with Lemon also called as Nimmakaya this is a savoury dish & is meant to be. Check the lemon peel, if peel seems soft then turn off flame. Lift up the thaali and keep on the jali stand. Heat pan add oil to it, as oil smokes up Take out lemon juice, add to pickle.

Add powdered sugar, fennel powder to one bowl of. This Instant Lemon Pickle is instant recipe which means you can eat the pickle the same day you make it. This instant lemon pickle is very delicious and tongue tickling as it is sweet, spicy and sour all at the same time. You can cook Instant Lemon Peel Pickle using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Instant Lemon Peel Pickle

You need 15 of lemon's peel after squeezed.
Prepare 1.5 tsp of Turmeric powder.
Prepare 2 tsp of salt.
Prepare 1 tsp of black salt.
It's 1.5 tsp of Kashmiri red chilli powder.
You need 3 tbsp of lemon juice.
It's 1 cup of sugar.
It's 1 tsp of carom seeds.
You need 1 tsp of Kalonji seeds.
It's 2 pinch of Hing.
You need 2 tsp of yellow mustard seeds.
It's 3 tsp of fennel seeds.
It's 3 tbsp of mustard oil.

No Oil Lemon pickle recipe with step by step photos. This is not an instant lemon pickle recipe and some sunlight and a few days is required, but the method is quick and very. This pickled lemon recipe is one of my best recipes. Its sharp sourness and hotness make it a favorite of many.

Instant Lemon Peel Pickle instructions

Take a lemon peel then make holes by using toothpick and fork..
Now cut each lemon peel into four parts and remove all seeds..
Boil water in a steamer. Add lemon peel to the steamer. Give them steam till softened..
When lemon peel will be perfectly soft then switch off the flame. Let it cool down in a bowl..
Add turmeric powder, salt, black salt, Kashmiri red chilli powder, lemon juice and sugar..
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Mix it well and take aside..
Heat oil in a pan. Add carom seeds, Kalonji seeds, Hing, yellow mustard seeds and fennel seeds. Let the mustard crackle then switch off the flame..
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Add them to the lemon peel and mix it well..
Now pickle is ready to eat. Store it in an airtight container..

You can eat this immediately, and it's oil-free. Store in a sterilised glass bottle and leave aside for one day. Next day, the pickle is ready to eat. Instant lemon pickle (elumichai oorugai) is made by pressure cooking lemon and seasoning it with spices, instead of marinating lemon in salt and wait for few days. This method is usually done in marriages as this can be done instantly.