January 27, 2016

Lemon & Green Chilli Pickle - A No Oil Recipe


A Succulent, Tender and temptingly appealing  Lemon pickle flavoured with slitted green chillies gives heavenly taste. The green chillies soaked in the tangy lemon juice and the fresh spice powders give such a divine taste when had with rice. This pickle can be had guilty free since it is oil free recipe. This is a traditional recipe and we do this pickle very often. This pickle is usually made by Kanthari Milagai that is Birds Eye chilli that looks very tiny and sharp but has very high hotness.If it is not available can be made with tender, sharp and thin green chillis....


ALSO SEE THE RECIPES OF LEMON RASAM, LEMON RICE FOR LUNCH BOX, SIMPLE LEMON PICKLE, NEER ELUMICHANGAI


Pre time: 10 mins
Making time: 10 mins
























Ingredients for making Lemon & Green Chilli Pickle - A No Oil Recipe:


Lemons 6 to 8 of Normal Size
Green chillies 20 to 25
Salt (Crystal Salt) 3 tb spoons
Turmeric powder 1/2 tea spoon
Fenugreek seeds 1 tea spoon
Hing powder 1 tea spoon



How to make Lemon & Green Chilli Pickle - A No Oil Recipe?


Wash the Lemons and green chillies and wipe them out to dry with a clean cloth.
Cut them to small cubes and place in a glass bowl.
Remove the stems of the green chills and slit them to two and add to the bowl.
Add the salt and turmeric powder and mix well with a wooden ladle.
Close it and keep aside.
Next day also mix them well and keep aside. You can see the salt mixing with the lemon and gets melted to give out syrup.



















Follow the same procedure for four days.
On the fifth day dry roast the fenugreeks to golden brown and powder it.
Add the fenugreek powder and hing powder and mix well.
Transfer the stuff to a china clay jar or glass bottle and use.
Atleast once in two or three days don't forget to give it a stir. Or refrigerate and use up to one month.

CLICK HERE TO SEE THE TEN INCREDIBLE USES OF LEMON!!!




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