That’s when she shared her simple to make oil less lemon pickle recipe… It is so simple at the same time so yummy and no oil at all, I eat loads of it that too guilt free.
Pickle also known as achaar or loncha is an integral part of Indian cuisine. It is my favourite accompaniment and I just love the tangy flavour that it adds to my meals.
Of the various available varieties, pickles made of mango, lemon and chilli (thecha) are my favourites. The bottled varieties are readily available and I’ve always opted for them so far, as I was under the impression that making pickles would be a very time consuming and tedious process.
The thing that troubled me with the ready-made pickles was the amount of oil being used in them. But laziness to make it at home got the better of me and I would convince myself that being an accompaniment, the helping is really very small for it to matter.
A while ago my grandma paid us a visit and we happened to discuss the pickle making process during their days. She mentioned that the off the shelf varieties were not available earlier.
6 lemons (nimbu)
1 cup sea salt (saindha namak)
5 tbsp turmeric
5 – 10 green chilies as per taste
3 tbsp vinegar for washing
1. Wash the lemons thoroughly using water and vinegar. Now cut them vertically into 4 quarters till the end but don’t separate the slices.
2. Mix the salt and turmeric nicely with your fingers.
3. Stuff the lemons with this mixture.
4. Put these stuffed lemons in a sterilized glass bottle and sprinkle the remaining salt and turmeric mixture over the stuffed lemons.
5. Close the lid and shake the bottle once daily to let the juice and ingredients mix.
6. After 8 to 10 days when you will notice the lemons starting to get softer. Repeat the same procedure with green chillies, stuff them and add it to the bottle. Green chillies are added later since they take lesser time to get soft. This is an optional ingredient.
7. Shake the bottle daily and within 15 days or so the pickle is ready.