Wednesday, September 15, 2010

Lemon Pickle (Naranga achar)

Lemon – 3nos
Lemon Juice – 3tsp
Turmeric powder -1/2tsp
Red chilly powder -3tsp
Green chilies – 2nos
Ginger slices – 1tsp
Garlic slices - 1tsp
Mustard seeds -1/2tsp
Hing (kayam) – a pinch
Curry Leaves – a few
Oil – 4tsp
Water – 3cups
Salt – as reqd

How to prepare
=►Wash and boil the lemon along with 3 cups of water and salt (5-8min).
=►Once the lemon is softened, remove boiled lemon from water.
=►Allow it to cool for 30min. Wipe it with a towel to remove any water content.
Then cut it into 8 pieces.
=►Take a vessel add 2tsp of chilly powder, 1/4tsp of turmeric powder and lemon juice.
=►Next add cut lemon pieces into it and marinate, keep it aside for 20min.
=►Heat oil in a pan add mustard seeds and allow it to splutter.
=►Add curry leaves, dry red chilies, sliced ginger, garlic, green chilies & hing.
=►Sauté it to 2-3min and switch off the flame.
=►Next add this mixture into above marinated lemon mix.
=►Keep it in refrigerator and use this after 7 days.

Note: - Make sure that your hands are safe from water. Add vinegar or increase lemon juice quantity to make it more liquidy.

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