In India, we make a huge variety pickles from both fruit and
vegetables, seasonal and year round. Mango, lemon and chilli pickle are my
favourite and they have a long shelf life, so they are made in large
quantities. Store brought achar has preservatives and is high in salt compared
to homemade ones. Most of us throw away the lemon peels after extracting the
juice. Today I am sharing an interesting recipe of pickle with the lemon peels/
skin. Last week my bhabhi sent me about 20-25 lemons. Squeezed those lemons, kept the juice aside
and made this pickle with the peels which is normally throw away. Actually this
recipe is shared by one of my friend. I love to eat and make pickles. I learnt
some recipes from my mom, which I have already shared on my blog. It is so
yummy, let’s see how it is made.
INGREDIENTS:
3 Cups Lemon Peel [about 15-20 lemon]
Salt as needed
7-8 Lemon Juice
3-4 teaspoon Red Chilli Powder
1 teaspoon Black Pepper Powder
4-5 tablespoon Sugar [adjust according to your taste]
2 teaspoon roasted Cumin Seeds Powder
METHOD:
STEP 1 – Reserve the lemon skin after you squeeze the juice
from them. Now remove the seeds from the peels. If you want you can cut them in
small and thin pieces.
STEP 2 – Put the peels in pressure cooker and add salt. Mix it well and close the lid.
STEP 3 – Pressure cook for 3 whistles. Let it cool
completely.
STEP 4 – Now add lemon juice from 7-8 lemons, red chilli
powder, cumin seeds powder, pepper powder, some more salt, sugar and mix well.
STEP 5 – Cook more till all the moisture of sugar
evaporated.
STEP 6 – Cool it completely and then store in an air tight
container. Pickle is ready to serve the next day.
Lemon pickle is ready to be relished, but it tastes best the
next day. Store and enjoy it with paratha or your meal.
NOTES: *Chilli powder and sugar depends on your taste.
*Always use a clean and dry spoon, bowl when handling the
pickle.
No comments:
Post a Comment