Sadhana’s Madappalli Series – Lemon pickle combo

Pickles are made with great care, as they are supposed to last a year at least ,so before making any pickles, please remember this below tips.
Tips for the Pickle:
  • Always ensure best ingredients are chosen, Jars & bottles are washed and sun dried.
  • Always use Crystal salt (called as kalluppu – கல் உப்பு in Tamil)  not table salt. Table salt contains iodine, a chemical that can darken pickles.
  •  Only dry spoon has to be used while taking the pickle out from jar.
  • Always use bright color red chili powder.
Green lemon – 15 nos
Green chilies – 10 no (silted)
Ginger – 3 tbsp (juliennes)
Red Chili powder – ¼ cup
Sugar – 2 tbsp
Salt – as required
Oil – 3 tbsp
Fenugreek – 2 tsp
Mustard seeds – 1tsp
Red chili flakes _ 2 tsp
Asafetida (Hing) – 1tsp
Turmeric powder – ¼ tsp
  • Cut limes into 4 cubes. Slit the green chillies, and ginger.
  • Add turmeric powder, salt. Mix well altogether  and keep aside for 3 to 4 days.
  • Dry fry the fenugreek and grind coarsely
  • Heat oil in pan, add mustard seed. When mustard seed start crackling add Hing, red chili flakes, red chili powder.  Switch off the stove.
  • Add lemon combos and sugar. Mix well. If you want, you can add white vinegar ( 3 tbsp) in it.
  • Lemon combo is ready.  Keep it in very cleaned bottle.

This recipe is a part of Sadhana’s Madappalli Series


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