Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, instant lemon pickle. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Instant lemon pickle is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Instant lemon pickle is something which I’ve loved my whole life. They’re fine and they look fantastic.

Instant Lemon Pickle is one of the treasures from my grand-mom's (Aaji's) kitchen that I loved from the get go!! I had not tasted store bought pickles until I moved away from home for work. Instant lemon pickle (elumichai oorugai) is made by pressure cooking lemon and seasoning it with spices, instead of marinating lemon in salt and wait for few days.

To begin with this particular recipe, we must prepare a few ingredients. You can have instant lemon pickle using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Instant lemon pickle:

1. Make ready 3-4 lemon
2. Prepare 1 tbsp lemon juice
3. Take pinch Hing
4. Get 1 tsp salt
5. Make ready 1 tsp turmeric powder
6. Prepare 1 tbsp red chilli powder
7. Get 1 tsp kalonji
8. Get 1 tsp fennel seeds
9. Take 1 tsp fenugreek seeds
10. Make ready 2 tsp mastard seeds
11. Take 1/2 cup mastard oil

When stored in an air-tight container, this pressure cooked Lemon pickle stays good in the refrigerator for a few months at least! Always use a clean dry spoon to scoop. Amma makes an instant lemon pickle elumichai oorugaai in tamil, by using pressure cooker method.

Instructions to make Instant lemon pickle:

1. Wash the lemons and using tissue or cloth wipe them dry. Cut into small pieces and keep aside.
2. Dry roast 1 tsp fenugreek seeds, 1 tsp fennel seeds, 1 tsp mustard seeds, 1 tsp kalonji. And then coarsely grind all together. Keep aside.
3. Heat a pan. Add 2 tbsp oil. Add 1 tsp mustard seeds. Now add hing. Add the lemon pieces. Add salt and turmeric powder. Mix well and keep on low to medium flame until lemon pieces are softened.
4. Now add red chilli powder, coarsely grounded powder, lemon juice. Mix well. Switch off the flame. Keep for cooling.
5. Once completely cooled down transfer to glass or ceramic jar. Add the remaining mustard oil from top. Lemon pickle is ready.
6. Keep under sun for 1 hour daily to keep the pickle fresh for long time.

Yesterday when we went to little india to buy vegetables, seeing the cute lemons in the market, i. No Oil Lemon pickle recipe with step by step photos. This pickled lemon recipe is one of my best recipes. Its sharp sourness and hotness make it a favorite of many. You can eat this immediately, and it's oil-free.

So that’s going to wrap it up for this special food instant lemon pickle recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!