Spicy Lemon Pickle
by Tarla Dalal
Added to 73 cookbooks
This recipe has been viewed 29737 times
Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple recipe is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. It is quick, completely oil-free and absolutely traditional in taste. Pressure cooked lemons combined with salt, chilli and asafoetida make this spicy lemon pickle. Pressure cook the lemons till they are soft and the skin gives way under the pressure of your thumb. Store it refrigerated for upto one week.
- Combine the lemon with 2 cups of water and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid. Drain well and cool completely.
- Cut the lemon in quarters and deseed them.
- Combine the lemon, turmeric powder and salt in a small bowl, mix well and keep aside for 10 minutes.
- Add the asafoetida and chilli powder and mix well.
- Serve immediately or store refrigerated and use as required.
- This pickle stays for upto a week when stored refrigerated in an air-tight container.
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