Lemon pickle

PIC COURTESY: google image


Since the beginning of spring I have been thinking of making some home made pickles, especially lemon pickles although there are a ton of ready made pickles out there.

But home made pickles have a taste of their own, so this time when I was at the Asian super market spotted some yellow lemons could not resist so picked up a few.

Lemon is widely grown all over the world. Lemon grows in abundance in India, Sri Lanka, Malaysia, Mexico and West Indies.The Ayurveda has regarded lemon as a valuable fruit and admired its properties. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm (cough) and expels wind from the digestive tract. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.


The benefits of lemon are countless, and also they can been made into scrumptious pickle, as my parents are here this summer my mom decided to go ahead with the pickle recipe.





so here are the ingredients:

yellow lemon : 8-10

ginger chopped : 2 t sbp

garlic chopped : 2 tsbp

salt : to taste

chilly pwd : 1 tsbp

paprika pwd : 2 tsbp

tumeric pwd : 1/2 tsp

asafoetida pwd : 1 tsp

meethi pwd : 1 tsp

olive oil : 2 tsb

clean and dry the lemons set aside till properly dried, take care not a drop of water to been left as this can spoil the pickles.

add some oil in a pan add the lemons to cook slowly some acidic juice may come out, take care of cooking the lemons on low heat, for about 10 minutes.

then heat a non stick pan add the olive oil , ad d the chopped ginger -garlic saute for 5-8 mins , add the rest of the spices saute for few minutes more , and add salt as needed.

set this aside to cool down.

meanwhile wipe the cooked lemons and cut then in desired size and shape , do not discard the liquid as it is acidic and adds to the tanginess if the pickle .

add these cut lemon pieces to the rest of the sauteed garlic ginger mix, after mixed well .

store this pickle in air tight container and in a week will be ready to enjoy !!

note the spoon also used has to dry to avoid any kind of decay.