Instant Lemon Pickle Recipe / Elumichai Oorugai

Instant lemon pickle was in my try list for long time. I make pickles on my own very rarely because every time I go to Salem, my MIL gives me some pickle varieties like lemon, narthangai (citron), mango, garlic etc. So I never got a chance to make pickles on my own. Due to this pandemic, Its been months I visited Salem.

 

All the pickles are out of stock now. So I had to try some pickle for our regular use. Today I tried this instant lemon pickle for the first time. I asked my MIL for the recipe and also referred Yogambal Sundar’s Youtube channel for the recipe. I tweaked the recipe slightly as per my MIL’s suggestion and tried it. It came out so well. This is basically Tamil nadu style pickle. So I haven’t used mustard seeds. If you like, you can add it while tempering or you can also dry roast and powder it.

 

My MIL makes traditional lemon pickle by stuffing salt in lemon, soak for months together to make it soft and add spices before use. As this is an instant version, I was afraid of bitter taste in lemon. But the right amount of red chilli and salt helps to balance the taste and reduce its bitterness. Also If you try to consume the pickle on the same day, it tastes bitter. My MIL told me to rest the pickle for 2 days before consumption. It also helps to infuse all the taste in the lemon and reduce its bitter taste. Overall I am so happy that my maiden attempt in making this instant lemon pickle is a hit.

 

Friends, do try this easy, yummy instant lemon pickle / elumichai oorugai recipe and enjoy !

Instant lemon pickle recipe

Instant lemon pickle recipe / Elumichai oorugai under 30 minutes.

 

Cuisine: Indian

Category: pickle recipes

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Lemon / Elumichai / Nimbu - 5 Red chilli – 15 to 20  Methi seeds / Fenugreek seeds - 1/2 tsp Asafetida / Hing - 1/2 tsp Sesame oil / Gingely oil - 1/4 cup Salt - as needed Water - 1 cup

HOW TO MAKE INSTANT LEMON PICKLE

1. Wash and pressure cook lemon in high flame for2 whistles.
2. Chop into cubes and remove the seeds.
3. Dry roast red chilli, asafetida and methi seeds.
4. Grind to smooth powder adding salt required for pickle.
5. Add this powder to the chopped lemon cubes. Mix gently.
6. Heat oil adding a pinch of asafetida powder. Add oil to the lemon pickle.
7. Mix gently and store the pickle in a glass bottle.
8. Keep it outside at room temperature for 2 days
9. Then you can start to consume it and store in refrigerator
10. You can store and use it for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the lemon and take in a pressure cooker. Cook in high flame for two whistles. Open the cooker after the steam is released.  Chop into cubes. Dry roast red chilli, hing and methi seeds in low flame. Cool down and grind to fine or coarse powder. Take the chopped lemon in a bowl. Add the ground red chilli powder and mix gently. Heat oil in a kadai in low flame and add the hing. Add to the pickle and mix well. Cool down and store the pickle in a glass bottle. Keep the pickle outside at room temperature for 2 days. You can start to consume it after 2 days because all the taste will infuse by this time. After 2 days, store the pickle in refrigerator and use it up to 2 weeks. Enjoy with curd rice, paratha !

Note

Adjust the quantity of red chilli as per the tanginess of lemon. You can add more red chilli powder and salt if required. Do not saute the pressure cooked lemon. It may increase the bitterness. Instead of pressure cooking the lemon, you can also boil it in open pot for 15 to 20 minutes till it becomes soft. You can use red chilli powder instead of roasted red chillies. You can use 2 tbsp of red chilli powder.

Try this easy, instant lemon pickle and enjoy with curd rice.

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