Lemon pickle
Lemon pickle, from above
VegVeganTamil Nadu

Lemon pickle

Lemons salted until soft, then spiced with chilli and roasted methi. Curd rice's soulmate.

30 minTime
1 gProtein each
hotSpice
Elumichai oorugai2 chapters · 1 min read

Make it your way

Grandma's waySalted lemons, chilli, methi, sesame oil.
The original
45kcalsame
1 gproteinsame
1 gfibresame
30minutessame

Classic lemon pickle.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Lemon6 to 8 juicy lemons, cut into small pieces
Salt2½ tbsp
Turmeric (ground turmeric)1 tsp
Red chilli powder (indian red chili powder)2½ tbsp
Fenugreek seeds1 tsp, roasted and powdered
Asafoetida½ tsp
Sesame oil3 tbsp
Mustard seeds1 tsp

Method

4 steps
  1. 1Toss the lemon pieces with salt and turmeric in a dry jar. Leave 5 to 7 days, shaking daily.
  2. 2Mix in the chilli powder and roasted methi powder.
  3. 3Heat sesame oil, splutter mustard seeds, add asafoetida and cool. Pour over the lemons and mix.
  4. 4Rest 2 more days before using.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Lemon pickle: a bread or rice, a side, something to drink and something sweet.

Bread or rice Ellu sadam20 min
Bread or rice Methi thepla40 min
With a main Mor kuzhambu35 min
With a main Chettinad chicken curry60 min
To drink Masala soda5 min
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