Spicy lemon pickled recipe

Spicy Pickle Lemon is also known as Elumichai Oorugai in Tamil or Nimbu Achar in Hindi. This is a dish that brings back the memories of summer afternoon and the delicious scent of masala fills the kitchen. This is not just a side dish, this is an emotion in many Indian kitchens. This spicy lemon pickles are made by cutting fresh lemon, soaking it with their own juice, and mixing it with red chili powder, roasted powder, turmeric, turmeric, asafoetida and a large amount of salt.

Spicy lemon pickles

One of my uncle brought some beautiful fresh lemon from his garden. I wondered what to do with that fresh beauty. Then I thought to direct it. Finally appeared with a sweet version and a spicy version. You can see my sweet pickled lemon first. You can also check my other pickled recipes.

Jump to:

For several days, when lemon soaked in Masala, they soften and absorb all the brave and blows. This matches hot rice, dadih rice, sour rice or even with sin. This is a basic dish in many Indian Indian kitchens and northern India.

About spicy lemon pickles

Spicy Pickle Lemon is an Indian nature reserve known for its courage and long shelf life. Usually made during the summer when lemon is abundant and sunlight is easier. Making this recipe starts with washing and drying lemon to avoid spoilage, then cut it into small pieces and combine it with spices that not only increase taste but also act as a natural preservative.

For days and weeks, the sharpness of the lemon mellow raw, and masala thickened into a rich and oily layer. This spicy lemon pickle not only satisfies tastes but also helps digestion. It is common to find this pickled jar in every Indian household.

Now come to the spicy version. One of my favorite lemon pickles is new. But my favorite of all time is pickled garlic. Pickles are very useful to store in your closet, because even if you don’t want to cook anything, you can make rice dadih and have it with this pickled.

Similar recipe

Lemon skin pickles

Pickled fish

Ginger Mango pickles

Why is this recipe functioning?

No cooking is needed: This is a no fuss recipe or no cook. Leaving it sitting for some time and naturally mature makes the taste stronger and more authentic from day to day.

Why do I like this recipe – When I started cutting the lemon it took me to my mother’s kitchen where the scent of fresh pickles was made during the summer. The ingredients used in this recipe are already in my kitchen and there are no complicated methods. The process is simple enough to stir, rest, and wait. This even lifts the simplest food: Spicy Lemon pickles easily lift heavy food, plain or even paratha dadih rice, only this pickle spoon makes everything feel 10x better.

No luxury ingredients: This recipe is made with everyday staples that are easily available at our Indian home.

It is aging like quality wine: The longer the lemon lies, the better the taste. Lemon turns soft, Masala thickens, and everything becomes beautiful one day.

Ingredients

Lemon: Lemon is the main ingredient for this recipe. It brings a sharp and sharp feeling into the pickle.

Chili powder: This adds spicy kick and bright red to pickles

Salt: Which helps keep pickles fresh for a long time.

Turmeric powder: This helps keep pickles safe from decay and gives a good color for the recipe.

Asafoetida (hing): A small amount of hing carries a strong and tasty aroma and helps digestion.

Fenugreek seeds (methi/vendayam): These seeds are roasted and crushed to give a slightly bitter and spicy taste.

Hacking

Dry lemon after washing: Even a little humidity can cause mold to the pickled, so clean the lemon with a clean cloth.

Use non-iodization salt: Stone salt or crystal salt is best suitable for this recipe. This keeps pickles and doesn’t make it runny.

Stir pickled with a dry spoon: Humidity is the biggest enemy for pickles, so always use a clean and dry spoon to store dishes for a longer time.

Save the jar in the sun: Maintaining the jar in the sun for several days helps pickled to gently tighten and give a better taste.

Expert tips

Select medium size: This type of lemon is usually more juicier and has thinner skin, which is softening better during pickles.

Avoid jar density: Leave some of the space above so that pickles can settles without overflowing.

Don’t chill too early: Give 4 days to the mixture at room temperature, so natural fermentation begins and deepens the taste.

Shake the stoples gently every day during the break period: This helps spices and juice mix evenly without the need to open it every time.

Variation

Green chili pickles: It was made with green chili, lemon juice, and simple spices. It tastes hot, sharp, and matches rice, bread, or even dadih rice.

Andhra Amla Pickle: This is a spicy and acidic pickled made with gooseberry (AMLA). This is very popular in Andhra’s house. It has a strong taste from red chili powder, mustard, and sesame oil. It also has health benefits and is rich in vitamin C.

Mango Pickle: Traditional pickles made with mango and spice raw. It takes time to get ready, but it feels better from day to day. This is sour, spicy, and full of taste, perfect with dal rice.

Instant mango pickle: This one is fast and easy to make. Simply mix chopped mangoes with some masala and give tempeh. Ready in a few hours and taste fresh, sharp, and a little crispy.

Garlic pickles: It was made with a whole garlic clove, pickles have a strong and delicious taste. Garlic becomes soft from time to time and is mixed well with spicy and sour masala. Great with sin, idli, or ordinary rice.

Onion Pickle: This pickles are made with small onions. Rather sweet, rather sharp, and crispy too. This goes very well with Paratha dolls or plain dadih rice.

FAQ

Q: How long is the spicy lemon pickle lasting?

If stored in a clean and dry jar and stored in the refrigerator, it can last for 2 to 3 months or more.

Q: When can I start eating it?

You can start tasting it after 10 days, but it tastes best after 2-3 weeks when the lemon becomes soft.

Q: Why is my pickles bitter?

This can change bitter if the lemon seeds are crushed or if the seeds of the fenugreek are too roasted or burned.

Q: Can I use vinegar, not lemon juice?

This recipe already uses lemon juice, but if you lack it, a small amount of vinegar can be added. This gives extra pliers and helps preserve.

Q: Why is there a white mushroom or smell on my pickles?

Usually occurs if water or humidity enters the jar. Always use dry hands, spoons, and stoples.

Q: Can I add oil to this recipe?

Yes, if you like it, you can add a little mustard oil for extra taste and make it last longer. But the original version works well without oil too.

Q: Can I reduce chili powder?

Yes! You can adjust the spice level with your taste. Reduce or increase chili powder based on your preferences.

Q: Do I need to maintain a jar in the sun?

Sunlight helps soften lemon faster, but if it is impossible, keeping it in a warm dry place also functions.

Q: Can I make it with lime, not a lemon?

Yes, but Lime takes longer to soften and may feel a little different. Lemon is usually preferred for this recipe.

More pickled recipes

📖 Recipe card

If you have questions that are not covered in this post and if you need help, leave me comments or send me @[email protected] And I will help as soon as possible.

Follow me on Instagram, Facebook, Pinterest, YouTube for tummy inspiration that is better.

If you make this recipe or anything from delicious tummy, make sure to post it and give me tagged so that I can see all your creations !! #Yummytumy and @yumytumytumyamyamyamyamyhil isstagram!

More seasoning recipes

->