October 29, 2009

Lemon Pickle - 1

Lemon Pickle/ Nimmakaya Karayam

This pickle is absolutly very easy and even all ingredients and quantities of ingredients all are very chef friendly.


Ginger-garlic paste – 1 cup
Lemon Juice – 1 cup
Methi seeds – 1 tbsp
Red chilli powder – ½ cup
Salt – ½ cup
Oil – 1 or 2 tbsp
Mustard seeds – 1 tsp (optional)
Red chilli whole (optional)


Take a pan, add oil, when it is hot enough add red chilli, mustard seeds.

When mustard seeds start crackling, add ginger garlic paste and fry till the raw smell goes off.

Set a side and let it cool down to room temperature.
Take a separate pan, dry roast methi seeds and make into fine powder.

In a bowl, add red chilli powder, salt, methi powder and mix well.

Now combine spice mix with ginger garlic paste.

Now add lemon juice,mix well transfer it into air-tight container.

Leave it over note and serve from next day.
Just taste it after leaving it over night and then make changes according to your taste.
And it will be good for at least 1 or 2 months in the fridge.
You can serve this with idly, dosa, vada, upma and even with curd rice or plain rice.
You can adjust lemon juice, salt and red chilli powder at any time, and also you can change the quantities of all the ingredients according to your taste, including ginger garlic paste.


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