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Homemade Lemon Pickle Hot And Spicy

drbhaldave's picture
ONEMAN SHOW shows you how to make pickled lemons by curing in salt and adding of INDIAN SEASONINGS and OIL.
  Lemon/Jalapeno 40 (cut each lemon into 16 pieces)
  Turmeric powder 2 Teaspoon
  Salt 3 Tablespoon
  Canola oil 450 Milliliter
For methia seasoning
  Cumin coriander powder 2 Teaspoon
  Turmeric powder 1 Teaspoon
  Red chili powder 2 Teaspoon
  Mustard 1 Teaspoon, crushed
  Fenugreek 1 Teaspoon, crushed
  Cayenne pepper powder 1 Teaspoon

1. Wash and cut each lemon into 16 pieces.

2. In two glass jars, divide the chopped lemon. Add turmeric powder and salt.
3. Mix well and cover the jars with lids. Store it for 5-7 days.
4. In a large pot, heat 400ml of canola oil. Add cumin coriander powder, turmeric powder, red chili powder, mustard, fenugreek and cayenne pepper. Mix well.
5. Add the one week old pickled lemon into the pot. Mix thoroughly.
6. Remove the pickle from heat and transfer into the jars. Fill the jars with the remaining canola oil.
7. Store it for another 5-7 days before use.

8. Serve the Lemon Pickle with bread or Indian roti.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
There is nothing quite like hot and spicy lemon pickles to complement your parathas. Chef Bhal Dave tells you what a child's play pickling lemon is. Just get the ingredients and their proportions right, and there's no stopping you from wowing the world with your pickles.

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