Lemon Pickle Recipe (Goan Style)
This Indian style preserved lemons simply known as lemon pickle | lime pickle is tart, a little spicy and sweet. It is a perfect accompaniment to simple meals like rice and dal (lentil curry).
Servings 8 -10 people
Ingredients
- 1 lb lime/lemons the thin skin variety is better
- 2.5 tablespoon vegetable oil
- 1 sprig curry leaves
- 1.5 tablespoon finely chopped ginger
- 3 tablespoon chopped garlic
- 1 tablespoon red chilli powder
- 3 tablespoon red wine vinegar/ white vinegar
- 1/2 cup granulated sugar
- Salt to taste
Instructions
- Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.
- Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.
- Next, add chopped ginger, garlic, saute until fragrant.
- Add red chilli powder, vinegar, sugar, salt to taste. Mix it well.
- Add the chopped lemon pieces, mix it well. Let it cook on medium-low heat for 10-15 minutes, or until the lemon peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and a sterilized glass jar. Store it in a cool place, at room temperature. Let the pickle mature for at least 2-3 weeks, before consuming. The longer the better.
Notes
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml