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Lemon pickle South Indian style recipe
This Lemon pickle South Indian style recipe is hot, spicy, tangy stays good up to a months time. This recipe is also perfect for thick skinned lemons, which is available in western countries.
Course
Side Dish
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
120
servings
Calories
7
kcal
Author
Sujatha Muralidhar
Ingredients
10
lemon
¼
cup
sesame oil
or vegetable oil or sunflower oil
1
tablespoon
black mustard seeds
¾
teaspoon
asafoetida
4
teaspoon
pickle powder
3
tablespoon
salt
Instructions
Chop 7 lemons into smaller pieces. Then squeeze 3 lemons for its juice.
Heat a pan in medium flame, add ¼ cup of sesame oil. Then add mustard seeds and allow them to crackle.
Add chopped lemon pieces and the lemon juice. Then add asafoetida.
Add pickle powder and salt.
Then cook for 3-4 minutes in medium flame.
Allow it to cool to the room temperature.
Then transfer to airtight container.
Video
Notes
You may also use the same recipe to make lime or citron pickle.
Nutrition
Calories:
7
kcal
|
Sodium:
174
mg
|
Potassium:
13
mg
|
Vitamin A:
5
IU
|
Vitamin C:
4.8
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg