- 10 Lemons
- 1 cup Oil
- 1 tsp Mustard seeds
- 50 grms Red chillies ( Byadagi chillies / Southindian chillies)
- 1 tsp Fenugreek seeds
- Salt to taste
- 1/2 tsp Asafoetida
Method
- Take a heavy bottom pan. Heat oil
- Add mustard allow to splutter, Add asafoetida(hing)
- Add chopped lemon into the oil slowly. Cook the lemon in the oil till soft. switch off the flame
- Take a wok, fry chillies & fenugreek seeds on a medium flame
- Make a dry powder. Add into the lemons stir well
- Add salt & mix well
- Keep pickle outside(normal temp) for one or two days
- After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate
Recipe Source : My Mom
| Copyright © Malas - Kitchen 2008 | | All rights reserved
16 comments
I am drooling!!!:D
Looks spicy and delish....
Ohhhh now i just need rice, curd and this lime pickle, i willbe in heaven ;-)))
me too droooling over the pickles now.
Awesome, curd rice and this.. i am happy!
oo'' just cannot stop drooling over it. umm...
oh, my fav!!! amma sent me a box full of these when I came from India this time.. :)
lovely...my mom makes these.
what a gorgeous colour of this spicy-tangy pickle!
beautiful. this recipe may even be great with gooseberries.
LEMON PICKLE AND CURD RICE YUMMMMMMMMM
Wow Mala, look at that! Looks perfect. I love limbehannina uppinakai anytime with curd rice.
Love to eat lemon pickle with curd rice hmmmmmm good combo na!!!
Thank you all...
sounds great..i am drooling here
Hi me too first time in your lovely space. Love that picture in that header.
Wow this lemon pickle is absolutely worth trying. I have never put my hands on with pickle but recipe has tempted me. !!!!!!!1
Ok, I had my first lemon and mango pickle in Bangalore and Mysore. I love your hometown. I am going to try making it myself for the first time!!
thanks
Gregg
Oklahoma City
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