Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, no oil lemon pickle. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
No oil lemon pickle is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. No oil lemon pickle is something that I have loved my whole life.
No Oil Lemon pickle recipe with step by step photos. This is not an instant lemon pickle recipe and some sunlight and a few days is required, but the method is quick and very easy. Lemon Pickle Without Oil~How to make Lemon Chilli Pickle~Lemon Achar banane Ka Tarika Pakistani~.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook no oil lemon pickle using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make No oil lemon pickle:
- Get 6 Lemons
- Prepare 1 lemon (for the juice)
- Make ready 1/2 cup salt
- Get 1/4 cup red chili-powder (I prefer a good indian Deggi Mirch blend)
- Make ready 1/2 cup sugar
- Prepare 3 tsp turmeric powder
- Make ready 1 tsp methi seeds (fenugreek)
- Take 1 tsp black mustard seeds
- Make ready 1/4 tsp hing powder
- Get For Tools:
- Make ready Note-
I am a big pickle fan and off all the pickles I really like lemon pickle a lot when I didn't even start to cook I used to make lemon pickle how crazy that If you like to preserve lemon pickle for longer time say a year or more than you can add oil in this so the pickle stays fresh for longer time and of course. A Succulent, Tender and temptingly appealing Lemon pickle flavoured with slitted green chillies gives heavenly taste. The preparation of this No Oil Lemon Pickle needs a bit of tact, but is not difficult if you follow these instructions properly. It is important to toss the lemons every day during the seven-day maturing period to avoid fungal growth.
Steps to make No oil lemon pickle:
- Wash and dry 6 lemons thoroughly. There should be no water on the lemons or in your pot. This is very important.
- Slice off the ends of the lemons and discard.
- Cut the lemons into small pieces. My personal preference is the smaller the better as I am not a fan of big chunks in my pickles. Add the lemon pieces and their juice to the pot as you go.
- Add the salt, chili-powder, sugar and turmeric. Give it a good stir.
- Stir in the juice of the additional lemon.
- Roast the methi seeds together with the mustard seeds and the hing powder on a medium heat until there is beautiful aroma and the methi seeds look a little tanned, though not brown/burned.
- Grind the roasted spices and add to the lemon mixture. Give it another good stir.
- In India you would typically have put everything in a glass jar and then move it around to sunny spots for a couple of months. However, I have adapted this recipe for the cooler climate where I live and now put on the heavy lid and place the the pot in the oven at around 80C (or around 180F).
- When it is about 2-3 hours left, put a few small clean glass jars + lids in the oven as well. You will use these later to transfer the pickle to for storage.
- When the pickle is ready, take out the pot and the glass jars from the oven and immediately start filling the jars almost to the top. Leave around 3 millimetres of space in the jars and screw on the lids.
- The sealed jars can be kept in the pantry for months! Once opened the pickle will still stay good for months if you refrigerate it.
- Leave it in the oven for 12 hours (give it a stir after around 6 hours).
- As the pickle cools the air pocket you left in the jar will contract and create an effective vacuum seal.
- Note- Sharp knife, cutting board, a heavy (iron) saucepan/pot with heavy lid for the pickle, a small frying pan for roasting spices in, and a few glass jars with a screw-on lid to keep the pickle in
During this period, you must also take care to store the Sweet Lemon Pickle. Normally you would be throwing the skins from the lemon after you squeeze the juice out of them. But this recipe is a perfect one, you can pickle those and they taste just yummy with curd rice. You need some ginger and green chillies for this, after pickling you can eat them without any guilt. Lime Pickles are a standard addition to Onam Sadya and since we have Onam fast approaching, it's time to make a batch of lime pickle and let it If you are looking for more pickle recipes, check this water apple pickle, and sweet mango pickle.
So that’s going to wrap this up with this special food no oil lemon pickle recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
