How to make Lemon Pickle -
Lemon pickle with touch of Indian spice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lemons (नींबु), Sesame oil
Cuisine : Hyderabadi
Course : Pickles, Jams and Chutneys
For more recipes related to Lemon Pickle checkout Nimbu Ka Achar, Sweet Lemon Pickle, Teekha Nimbu Achar. You can also find more Pickles, Jams and Chutneys recipes like Anar Hummus Instant Onion Pickle Palak Ki Chutney Tomato Thokku
Lemon Pickle Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Lemon Pickle Recipe
Lemons 15-18 marble sized ball
Sesame oil
Ginger 4 inch piece
Green chillies 10-12
Fenugreek seeds (methi dana) 1 teaspoon
Asafoetida 1/2 teaspoon
Mustard seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Sesame oil (til oil) 6 tablespoons
Salt to taste
Method
Step 1
Soak lemons in hot water for half an hour. Drain, wipe them dry and cut lemons into two. Remove seeds and cut each half into four to five pieces. Peel and finely chop ginger.
Step 2
Cut green chillies into half inch sized pieces. Dry roast fenugreek seeds, cool, grind to a coarse powder and mix with asafoetida powder. Heat oil in a pan, add mustard seeds and stir-fry till it crackles.
Step 3
Add chopped ginger, green chilli and sauté for two minutes. Add lemon pieces, turmeric powder and salt. Reduce heat and cook for ten minutes, stirring frequently. Sprinkle fenugreek and asafoetida powder. Stir well and remove from heat. Cool, pour into sterilized bottles and store in refrigerator.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
