Lemon Ginger Pickle | Neer Elumichai
A no-oil lemon pickle infused with green chilies, ginger, and minimal whole spices! Learn how to prepare this traditional pickle with step-by-step pictures and videos.
Servings: 20
Calories: 28kcal
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 2 tsp mustard seeds
- 2 tsp fenugreek seeds
- 10 lemons edges trimmed and chopped into small bite-sized pieces
- 15 green chilies edges trimmed and slit into two
- 2- inch ginger peeled and thinly sliced
- 3 tsp salt or to taste
Instructions
- In a small pan or kadai, roast mustard seeds and fenugreek seeds without any oil till the fenugreek seeds turn deep red. Turn off the heat and let it cool.
- While it is getting cooled, chop the lemons, chilies, and ginger and add them to a big bowl in which you can mix easily.
- Now grind the roasted mustard and fenugreek seeds without adding any water.
- Add this ground mix to the chopped lemon, along with salt and asafoetida.
- Mix well and ensure the spices and salt are coated well. Transfer it to a jar and let it mature/soften naturally. Be sure to shake the jar every day so the juices can be distributed evenly.
Video
Notes
- Adjust the green chilies depending on their variety and your taste preference.
- If you are using a sweeter lemon variety, add more green chilies and salt.
Nutrition
Calories: 28kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 463mg | Potassium: 83mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 33mg | Calcium: 16mg | Iron: 0.5mg