SPICY LEMON PICKLE
Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too.
Provided by Sandi From CA
Categories Chutneys
Time 42m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper.
- Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well.
- Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks.
- DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.
Nutrition Facts : Calories 3.1, Fat 0.1, Sodium 218.5, Carbohydrate 1, Fiber 0.4, Protein 0.2
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Anais Audifferen-Scott
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The pickle is always a hit with my family and friends.
Warusha Lakmal
[email protected]I'm not sure what I did wrong, but my pickle turned out really bland. I think I might have forgotten to add some of the spices.
Ahmad Mumtaz
[email protected]I followed the recipe exactly, but my pickle didn't turn out as well as I hoped. The lemons were a bit too sour and the pickling liquid was too watery.
Miira Giri
[email protected]This pickle is a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili peppers.
Liepa lil
[email protected]I love this pickle! It's so easy to make and it's always a hit with my friends and family. I usually make a big batch and then give jars away as gifts.
9104 Eggshell (‪Reshon‬)
[email protected]This pickle is a great way to use up extra lemons. I had a bunch of lemons that were about to go bad, so I decided to make this pickle. It turned out great! The lemons are now perfectly preserved and I can enjoy them for weeks to come.
Anthony Jafta
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm so glad I did! The pickle is just the right amount of spicy, and the lemons are so flavorful. I've already eaten half the jar!
Nirak Babu
[email protected]This is the best lemon pickle I've ever had! The spices are perfectly balanced and the lemons are so flavorful. I will definitely be making this again and again.
Edward Mphahlele
[email protected]I followed the recipe exactly and the pickle turned out perfectly! The lemons were crisp and flavorful, and the pickling liquid was wonderfully tangy. I can't wait to make this again.
Tamika Murphy
[email protected]This spicy lemon pickle is a delightful blend of flavors. The lemons are perfectly pickled, with a nice balance of heat and tang. I especially enjoyed the addition of the fenugreek seeds, which gave the pickle a slightly bitter note that really compl