Easy Lemon Pickle – Pressure cooker method
Posted By Vardhini On April 12, 2011 @ 11:52 pm In Condiments,Indian | 5 Comments
After preparing pickles the traditional way of soaking lemons in salt and waiting for it to mellow down I came across this recipe from Priya of Priyas Easy n Tasty recipes. Tried it and it was a super hit. Now this is the only method I use to make lemon pickle.
Pic updated on 2/8/2013.
Easy Lemon Pickle
Easy lemon pickle using the pressure cooker.
Ingredients:
- For Masala
- mustard seeds - 1 tsp
- fenugreek seeds - 1 tsp
- asafoetida - a pinch
- For Pickle
- lemon - 6 (I used the big yellow ones)
- oil - 2 tbsp
- mustard seeds - 1 tsp
- chilly powder - 6 - 7 tsp
- salt - 6 - 7 tsp
Instructions:
Pressure cook the lemons for 3 whistles (around 15 minutes) and cut them into small pieces. Dry roast the ingredients under "For Masala" and allow to cool. Grind to a powder.
Heat oil and splutter mustard seeds. Add the lemon pieces, pickle masala, salt and chilly powder. Mix and simmer until it comes together.
Allow to cool and store in glass bottles in the refrigerator.
1. Adjust the quantity of salt and chilly powder as needed.
2. This is not the authentic pickle that is prepared with no moisture. Hence store in refrigerator. I have had it in the fridge for almost 6 months.
3. Give it a week for the flavors to mingle.
Pictorial
1. Take lemons in a pressure cooker and cook for 3 whistles. (About 15 minutes).
2. Cooked lemons.
3. Cut the lemons into pieces.
4. For masala : Dry roast mustard seeds, fenugreek seeds and asafoetida.
5. Roasted spices. Allow to cool.
6. Take in a blender.
7. Grind to a powder. Keep aside.
8. Heat oil and splutter mustard seeds.
9. Add the lemon pieces.
10. Add salt, chilly powder and pickle masala.
11. Mix and simmer until the mixture comes together. It took about 20 minutes. Cool and store in glass bottles in the refrigerator.
Tasty pickle ready. (Pic updated on 2/8/2013)
Enjoy!
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