Lemon And Green Chillies Pickle ( Neembu Aur Hari Mirch Ka Swadist Achar )

Hello friends,

Namaskar..

# I am Sangeeta Agrawal and heartily welcome you at my food blog.

# "Pickles or Achar" plays an important role in our Indian cuisine. It not only enhances the taste of our any meal but also makes the food digestive due to its super healthy spices like turmeric powder, asafoetida, fenugreek seeds etc.

# Today's recipe is a tangy...sour and spicy pickle recipe of..."Lemon and green chillies Pickle".

# you can make it instantly with very few ingredients available at home without any trouble.

# Let us start the recipe of "Instant Lemon and green chillies Pickle"....

# Course.... side dish

# Cuisine.... Indian

# Prep Time....15 minutes

# Cook Time.....3 minutes

# Person...10 to 15

# Ingredients For The Pickle...

1.  Yellow Lemon....100 gram

2. Green chillies....125 gram

3. Mustard oil....50 ml.or 4 Table spoon

4.Turmeric powder...1 Table spoon ( haldi )

5. Fenugreek seeds....1 Table spoon (Methi )

6. Asafoetida....1/2 Tea spoon or 3 pinch ( heeng )

7. Fennel seeds....3 Table spoon ( saunf )

8. Sendha Salt....2 1/2  Table spoon

# Method of Making....

1. Firstly wash lemons well. Make it dry with a clean cloth. 

 Keep aside 1 lemon....then cut other lemons in  8 small pieces equally seperating its seeds.

Just look at the following picture...

2. Then sprinkle 1/2 spoon turmeric powder and 3/4 spoon salt over the pieces of lemon....mix well and transfer it in a clean glass bottle or bowl and add 1 lemon juice which we kept aside before.....so that lemon pieces could become soft and bitterless with its skin.

3. Let the lemon pieces rest for 3 or 4 days on the kitchen counter.

keep on shaking the jar of lemons daily...it will help in making it soft quickly.

4.After 3 days....just get ready your green chillies for the pickle.

For this....wash the green chillies ( small green chillies always available in the market ) well in the water. 

Wipe them with a clean cloth.

Cut them in 2 pieces seperating the stalks of it....as shown in the following picture or as your choice.

Now spread it under the fan for 1or 2 hour so that all the moisture could come out.

5. Meanwhile roast the fenugreek seeds in a hot  frying pan or kadhai for 30 or 40 seconds till a nice aroma.

Just grind it coarsely in the mixer jar or immam dasta ( pestle )

Take out in a bowl.

Then grind the fennel seeds coarsely but without roasting....it will bring a nice texture and taste.

6. Just heat a pan or silver kadhai with oil on the medium flame.

As the oil heats up...just add asafoetida and fenugreek powder to sizzle.

Sim the flame and  add turmeric powder, salt then lemon pieces from the  jar and mix well for 1 minute only.

7. Now you will see that lemon pieces have become more soft and fluffy....just add green chillies...stir it with oil and lemons for a minute.

8. Lastly add fennel seeds powder in the pickle and again stir it for a minute.

Just off the flame.

9. Take out in a bowl. As it cools down completely.... transfer it in the sterilized food  jar. ( Jar washed with hot water and dried in sun )

In this way, delicious pickle of lemon and green chillies is ready to enjoy.

Transferring in the refrigerator...you can eat it for 10 to 15 days.

# You can make this pickle any time because lemons and green chillies are always available in the market.

So it is usually made fresh.

But if you want to store it for more time....then add a little vinegar and oil in this pickle.

It will enhance its self life.

# Note...

1. While making pickle.... lemons and green chillies should be fresh, well washed and dried.

No moisture should be there.

It will maintain its taste, nutrients and self life.

2. Don't over heat the oil at the smoking point....just check it by dropping a cumin seed or methi dana....if it starts sizzling...it is enough.

It again will bring a nice texture,  taste and aroma.

3. If anyway, your lemon pieces are hard.. not get soft.... don't worry ..just after adding the lemon pieces in the oil....let it cook for 2 minutes in the steam covered with a plate.

You also can put a weight over it like traditional cooking of our mother and grandmother.

Soon you will find your lemons fluffy and soft.

4. After making the pickle in any pan...just take out it in a bowl. Don't leave it.

This step will maintain a nice texture.

5. Better to store the pickle in a glass bottle or jar....it is more healthy and helps in maintaining its self life.

https://youtu.be/T7qji29n2HE

Thanku friends.

Thanks again.