Instant lemon pickle. Instant Lemon Pickle is one of the treasures from my grand-mom's (Aaji's) kitchen that I loved from the get go!! I had not tasted store bought pickles until I moved away from home for work. This instant lemon pickle is very delicious and tongue tickling as it is sweet, spicy and sour all at the same time. 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.

Instant lemon pickle is very easy to make and can be made within minutes as compared to the traditional recipe which takes several days to prepare. The flavours of the homemade pickle is any. Here is the original recipe source: Instant Lemon Pickle by Tarla Dalal. You can cook Instant lemon pickle using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Instant lemon pickle

Prepare 3-4 of lemon.
Prepare 1 tbsp of lemon juice.
Prepare pinch of Hing.
You need 1 tsp of salt.
Prepare 1 tsp of turmeric powder.
It's 1 tbsp of red chilli powder.
It's 1 tsp of kalonji.
You need 1 tsp of fennel seeds.
Prepare 1 tsp of fenugreek seeds.
You need 2 tsp of mastard seeds.
Prepare 1/2 cup of mastard oil.

Vote for www.thehealthsite.com for the 'Website of the Year' Award and stand a chance to win goodies. Amma makes an instant lemon pickle elumichai oorugaai in tamil, by using pressure cooker method. Yesterday when we went to little india to buy vegetables, seeing the cute lemons in the market, i.

Instant lemon pickle step by step

Wash the lemons and using tissue or cloth wipe them dry. Cut into small pieces and keep aside..
Dry roast 1 tsp fenugreek seeds, 1 tsp fennel seeds, 1 tsp mustard seeds, 1 tsp kalonji. And then coarsely grind all together. Keep aside..
Heat a pan. Add 2 tbsp oil. Add 1 tsp mustard seeds. Now add hing. Add the lemon pieces. Add salt and turmeric powder. Mix well and keep on low to medium flame until lemon pieces are softened..
Now add red chilli powder, coarsely grounded powder, lemon juice. Mix well. Switch off the flame. Keep for cooling..
Once completely cooled down transfer to glass or ceramic jar. Add the remaining mustard oil from top. Lemon pickle is ready..
Keep under sun for 1 hour daily to keep the pickle fresh for long time..

Life of Instant Pot Lemon Pickle. When stored in an air-tight container, this pressure cooked Lemon pickle stays good in the refrigerator for a few months at least! Always use a clean dry spoon to scoop. No Oil Lemon pickle recipe with step by step photos. This pickled lemon recipe is one of my best recipes.