Recipe: Tasty Lemon chilli quick pickle

Lemon chilli quick pickle. The lemon , ginger and green chilli pickle is a quick and easy pickle made with ingredients easily available at home. This pickle lasts for a month and can be made in small batches. If making in larger quantities ensure that there is enough lemon juice to soak ginger, chilli and garlic.

For an extended shelf life it needs to be tempered with oil and mustard seeds (optional). Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. This is not an instant lemon pickle recipe and some sunlight and a few days is required, but the method is quick and very easy. You can cook Lemon chilli quick pickle using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon chilli quick pickle

1. You need 10 of green thin layered lemons cut into quarters.
2. It’s of Green chilli Indian slim.
3. You need 4 tablespoon of salt.
4. Prepare 2 tablespoon of red chilli powder.
5. You need 1 tablespoon of black pepper powder.
6. It’s 2 tablespoons of turmeric.
7. You need 4 tablespoons of vinegar any.
8. You need 4 tablespoons of sugar optional.

Pickles are often had with Indian meals be it mango pickle or lemon pickle or Green chilli pickle. You can even serve pickle with parathas or chapatis. Drop the processed lemon pickle into the kadai and mix well with oil. Leave it for just minute and then remove it from the flame.

Lemon chilli quick pickle step by step

1. Cut the lemon into quarters.
2. Cut chilli but do not separate.just make a cut in every chilli.
3. Now mix all the ingredients and spice together in a open bowl.
4. Mix well and keep in sun for 1 to 2 days.
5. Pickle will start separating water.now preserve in a jar and enjoy mouthwatering pickle.it helps to digest food immediately.

Adding green chilli with lemon in pickle is new to me. Will give a try as it is so tempting and finger licking good. Pickled chillies is a delicious and easy way to preserve spicy peppers. Keep a jar in the fridge and serve with sandwiches, tacos and nachos. Recently I had a huge bag of fresh chillies (chili peppers) and decided to use a few ways to preserve them.