Lemon pickle with garlic. Lemon pickle is a traditional Indian condiment made with lemons, ground spices, salt and an optional ingredient - oil. Many Indian households make pickles during summer that usually last for an year. Pickles are eaten as a side in an Indian meal and is believed to aid digestion when eaten in small quantities.
If making in larger quantities ensure that there is enough lemon juice to soak ginger, chilli and garlic.
My mother did not add garlic and I started adding garlic as I found a similar garlic pickle in many restaurants serving Kerala cuisine.
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You can have Lemon pickle with garlic using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Lemon pickle with garlic
- You need of Lemon.
- Prepare of Salt.
- Prepare of Veg Oil.
- You need of Red chilli powder.
- You need of mustard.
- It's of fenugreek.
- You need of Garlic.
Garlic pickle recipe with lemon, spice powder and very less oil. Super easy procedure with full video, stepwise pictures. But somehow not convinced to try. Add the chilli powder, jaggery and salt and cook on a slow flame for another. nimbu ka achar recipe
Lemon pickle with garlic instructions
- Crush the garlic.
- Dry roast mustard and fenugreek seeds and grind them to paste.
- Cut Lemon into small pieces, squeeze few lemons into juice.
- Mix these with salt, oil and red chilli powder..
- Store it in a pickle jar for 3 days before using.
nimbu achar with detailed photo and video recipe. an easy and quick condiment pickle recipe made with juicy limes with pickle masala. it is an ideal taste enhancer condiment that can be shared with the choice of parathas or with any rice variant. there are myriad ways to make lemon-based pickle and this is an instant version of it. To pickle garlic, create a brine of water, vinegar, and salt and boil until the salt completely dissolves. Next, fill each jar with herbs and spices, peeled garlic cloves, and enough brine to fully cover the garlic. This is the basic lemon pickle recipe that is a staple in most Indian households. There are probably hundreds of variations of this preserve from the many regional cuisines in India.
