Lemon Green Chilli Pickle is a zesty and spicy condiment that pairs wonderfully with various Indian dishes. Here’s a recipe to make this tangy delight:
Ingredients:
- 10-12 medium-sized lemons
- 10-12 green chilies
- 1/4 cup mustard seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon turmeric powder
- 2 tablespoons salt
- 2 tablespoons jaggery or sugar (optional, for sweetness)
- 1/4 cup vinegar
Instructions:
1. Prepare the Lemons and Green Chilies:
- Wash the lemons thoroughly and pat them dry.
- Cut the lemons into small pieces or slices, removing any seeds.
- Slit the green chilies lengthwise, keeping them intact.
2. Dry Roast and Grind the Spices:
- Dry roast mustard seeds, fenugreek seeds, and fennel seeds separately until they become aromatic. Allow them to cool down.
- Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
3. Marinate the Lemons and Chilies:
- In a mixing bowl, combine the chopped lemons and slit green chilies.
- Add turmeric powder, ground spice powder, salt, and jaggery (if using) to the bowl. Mix well until the lemons and chilies are coated evenly with the spices.
- Pour vinegar over the mixture and mix again to combine.
4. Transfer to a Jar:
- Transfer the marinated lemon and green chili mixture into a clean, sterilized glass jar.
- Press down the mixture firmly to remove any air gaps.
- Close the jar tightly with a lid.
5. Let it Mature:
- Place the jar in a cool, dry place away from direct sunlight.
- Allow the pickle to mature for at least 2-3 days to develop its flavors. You can shake the jar gently once a day to distribute the flavors evenly.
6. Serving Suggestions:
- Enjoy the Lemon Green Chilli Pickle as a spicy accompaniment with your meals, especially with rice, dal, or roti.
- It can also be used as a flavorful addition to sandwiches or wraps.
Note:
- Make sure to use a clean, dry spoon every time you take out the pickle to maintain its freshness.
- This pickle can be stored for several weeks if stored properly in a cool, dry place. Refrigerate after opening for longer shelf life.
