Instant Lemon Pickle


instant lemon pickle


Instant lemon pickle as the name indicates can be made quite fast. Further, it can be eaten as soon as the pickle is prepared unlike its regular counterpart.  As lemon is usually available at homes, you can use this instant lemon pickle recipe to make the pickle whenever you want to. For instance, for a birthday party or get-together functions, instant lemon pickle can be a side dish.

From curd rice to bread slices, chapati to idli, there are many cuisines for which the instant lemon pickle has a good fit. Curd rice and buttermilk rice, in particular, would be tastier with the pickle.

The instant lemon pickle is also given to those who have recovered from fever and because of which might have a bitter tongue.

What about the ingredients for the instant lemon pickle recipe? It needs just a few, everyday items. Chili powder, in addition to lemons, is a main item. What type of lemons you should use? Use limes or lemons, which are either green or yellow, to make the pickle.

Store the instant lemon pickle in a refrigerator for use over time.





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Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.






Quantity: 1 Cup

Ingredients:

1. Lemons 4-5 or 1 cup full of lemon pieces
2. Red chili powder 2-3 teaspoons
3. Methi 1/8 teaspoon
4. Mustard 1/4 teaspoon
5. Turmeric 1/4 teaspoon
6. Salt 2 teaspoons

Seasoning:

1. Oil 1 teaspoon
2. Hing / asafoetida 1 pinch
3. Mustard 1/2 teaspoon

How to make Instant Lemon Pickle?


1. Wash the lemons first with salt water and then with water.

Dry.

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2. Cut each lemon vertically into half.

Cut each half piece into 2 pieces. If an half piece is big cut it into 3 pieces.

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Cut each piece into 2-3 pieces.

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3. Transfer the pieces to a utensil that fits in a pressure cooker.

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4. Pour 1 cup of water into a cooker.

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Place the utensil in the cooker.

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Pressure cook till the cooker whistles once.

Keep aside to cool.
5. Prepare the seasoning with oil, hing and mustard.

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Keep aside to cool.
6. Roast and powder methi and mustard.

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7. Remove the lid of the cooker.

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Remove the utensil from the cooker.

Add chili powder, turmeric, salt, methi and mustard powder. Mix.

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8. Add the seasoning.

Mix.

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Instant lemon pickle is ready.

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TIPS Instant Lemon Pickle
1. Transfer the pickles to a glass jar and keep it in the refrigerator.
2. Increase or decrease salt and chili powder, depending on how spicy you want the pickles to be.