Lemon Pickle Simple



Diced and salted lemons

Lemon Pickle Simple

Ingredients:                                                        

• 6 large lemons diced small 
• 1/8 cup chili powder
• 1/4 cup salt
• 2 tbs methi seeds 



Spices

• 2 tbs mustard seeds

Garnishing Ingredients:

• 1 tsp of mustard seeds 
•  1/4 cup corn oil
• 1/4 tsp turmeric
• 1/4 tsp powdered hingh

Method:

Powdered spices 

In a ceramic dish thoroughly mix the diced lemons, ginger, salt, cover and set aside for a couple of days. Mix in the chili powder. Dry roast the methi seeds and the mustard seeds separately. Cool and dry blend into a coarse mixture. Add  this mixture to the saucy lemon mixture in the ceramic dish. Mix thoroughly and let it all sit for a day or so.

To garnish heat oil in a saucepan on medium and splatter the mustard seeds. Add hingh and turmeric and turn off the heat. Add the cut green chilies and swirl it around in the hot oil. Then pour the contents into the ceramic dish and mix well.  Let the pickle sit in the ceramic dish for a couple days before storing in glass or ceramic container with a tight lid. 

Cooking tips:

Garnished 

These pickles will last several months without refrigeration. Initially the lemon pieces will be crispy, but after a few day the lemons will become tender. Always make sure to use clean and dry utensils to serve the pickles.A little additional sprinkle of additional salt every time the pickle container is opened, goes a long way to extend the shelf life of the pickles. Adjust the amount of salt and chili powder as needed. Couple of green chilies, diced pieces of bitter gourd can be added along with the garnish

Serving:

Serve with rice, rotis, yogurt

Quick Carrot Pickle

Quick Carrot Pickle:

Ingredients

• 2 cups small diced carrots
• 1 tbs chili powder (or pickling powder)
• 2 tbs salt
• 4 green chillies slit lengthwise (optional)
• 1/4 cup lemon juice

Garnishing ingredients:

• 1 tsp of mustard seeds 
• 1/4 cup corn oil
• 1/4 tsp methi seeds (optional)
• 1/4 tsp turmeric
• 1/4 tsp powdered hingh

Method:

In a ceramic dish mix all the ingredients and set aside. Garnish by heating oil in a saucepan on medium and splatter the mustard seeds. Add methi seeds, hingh and turmeric. Next  pour the contents in the ceramic dish to the hot pan and swish it around for a couple minutes, turn off the heat and then add the lemon juice. Let it sit for a few hours. Store in a glass or ceramic container.

Cooking tips:

Shelf life is about a week or so in a refrigerator for this type of pickle. Quick pickles when you need some in a hurry or for parties. Adjust the amount of salt and chili powder as needed.

Serving:

Serve with rice, rotis, yogurt

Quick Pickle/Didrir Uppinakai



Salted Mangoes

Didir Uppinakai:

Ingredients:

• 2 cups small diced doragai (slightly ripe) mango or green apple
• 1 tbs chili powder (or pickling powder)
• 2 tbs salt

Garnishing ingredients:

• 1 tsp of mustard seeds 
• 1/4 cup corn oil
• 1/4 tsp turmeric
• 1/4 tsp powdered hingh

 

Pickles

Method:

In a ceramic dish mix all the ingredients and set aside. Garnish by heating oil  in a saucepan on medium and splatter the mustard seeds. Add hingh and turmeric and turn off the heat. Now pour the contents in the ceramic dish to the hot pan and swish it around for a couple minutes. When cool store in a glass or ceramic container.

Cooking tips:

Shelf life is about a week or so in a refrigerator for this type of pickles. Quick pickles when you need some in a hurry or for parties. Grannysmith or Ginimoothi mavinakai are the best variety for this type of pickling. Adjust the amount of salt and chili powder as needed.

Serving:

Serve with rice, rotis, yogurt.