Making lemon pickle
Pickle recipes are one of the indispensable ingredients in Indian cuisine. It is made with the myriad tropical fruits offered in the traditional and instant version. Nimbu ka pickle recipe is one such traditional, instant pickle recipe that is famous for its sour, bitter and spicy ingredients.
Ingredients: 10 lemons, 2 tbsp mustard, 3 tbsp cashmere chili powder, 1 tbsp salt, 1/4 tsp fenugreek, 1/4 tsp turmeric powder, 1/2 tsp oil, 1/4 tsp hing, 130 g ginger, 165 g chilli, 200 g garlic, 1 tbsp mustard, 2 tbsp cumin, 1 tbsp pepper, 2 tbsp fennel, 2 tbsp chilli powder, 1/2 tbsp mango powder, 1/2 tsp turmeric and 1/2 cup lemon juice.
Preparation: In a large pan take 1 tbsp mustard, 2 tbsp cumin and 2 tbsp fennel. Add 1 tsp pepper, 1 tsp herb, 1 tsp coriander seeds, 1 tsp pepper and 1 tsp herb. Saute over low heat until the spices are fragrant. Once completely cool, transfer to a small mixer. Add 2 tsp chilli powder, 1 tsp anchovies and 1 tsp turmeric. Combine into fine powder, homemade pickle masala ready. Set aside.
After that, heat 1 cup oil and 1 tbsp hing in a pan.
Add 100 g of ginger, 150 g of chilli and 125 g of garlic. Fry for a minute without turning brown. Now in a small mixer take 30 g of ginger, 50 g of garlic and 40 g of chilli. Crush to a slightly rough texture. Transfer the crushed chillies, ginger and garlic to the pan. Continue frying until slightly softened. Allow to cool completely, then transfer to a large bowl and allow to cool completely.
Nutrients; Calories: 1597 kcal Carbohydrates: 132 g Protein: 23 g Fat: 120 g Saturated fat: 9 g Trans fat: 1 g Sodium: 7485 mg Potassium: 2530 mg Fiber: 19 g Sugar: 18 g Vitamin: 3 c 5 mg: 64 g and 64 mg of vitamin I.
To find the most juicy lemons, compare the weight of your hands - the heavier and the juicier. Lemon is an excellent source of vitamin C. Lemon tastes great with fish, crab, prawns, chillies, avocados, coriander and fish sauce.
It is important to disinfect the jars to prevent mold formation. Jars can be sterilized in many ways. First, choose glass jars with airtight lids. Remove any old labels and make sure there are no cracks or chips. Rinse with warm soapy water and then disinfect using one of the following methods:
Oven: Preheat oven to 120C. Place the pots (steep) and lids (separately) in an oven tray and bake in the oven for 20 minutes. Remove and fill immediately with jam or other preservatives.
Stoop: Place the dishes and lids in a deep saucepan. Cover with cold water. Boil water on high heat, bring to a simmer over medium heat and simmer for 10 minutes. Arrange on a baking tray with a paper towel. Remove the jars with metal tongs and air dry with a clean paper towel
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