Spicy Lemon Pickle Recipes
SPICY LEMON PICKLE
Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too.
Provided by Sandi From CA
Categories Chutneys
Time 42m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
- Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
- Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
- DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.
Nutrition Facts : Calories 3.1, Fat 0.1, Sodium 218.5, Carbohydrate 1, Fiber 0.4, Protein 0.2
LEMON PICKLE
Steps:
- Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;
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- Trim the edges of the lemon and cut them into bite-sized pieces. Try to remove the seeds as much as you can and discard them.
- Add 2 tbsp of oil to the inner pot of the Instant Pot and spread it evenly. Evenly coat the bottom of the inner pot with the oil. Now add the cut lemons.
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- Wash and dry 6 lemons. Turn on the Instant Pot. Pour 1 cup water in the inner pot and place a trivet. Place lemons in a bowl and place on top of the trivet. Close the lid. Set the vent to Sealing position. Hit Manual (High Pressure) for 15 minutes.
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- Wait for natural pressure release from the Instant Pot. Open lid and remove the lemons. Cut in halves and remove seeds. Turn on the Instant Pot on sauté mode and let it heat up, about 30 seconds. Add oil and mustard seeds. When mustard seeds begin to splutter, add lemons, salt, sugar and all spices. Stir well.
- Continue to sauté for 4-5 minutes till the liquid reaches a jam like consistency. Turn off the Instant Pot. For best results, let the pickle rest in the refrigerator for 4-5 days before eating.
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