Lemons are available in India all around the year and this lemon pickle is an easy way to store and enjoy them in our diet on a daily basis so that you can get your daily dose of Vitamin C
The hot taste of chilies, the spicy masala used for tempering along with the sweetness of jaggery and the sourness of raw mangoes adds a distinctive taste to this pickle
One more thing, this is my first experimental picklerecipe. My mom used to prepare different types of pickle with the green /raw mangoesand stored up them for all of us , for the rest of the year
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But internally they would have already ripened meaning turned sweet. So these sour raw mangoes had to be transformed in to cut mangopickle that can last at least for a month
Mix again and add to a clean and dry pickle jar. Wash and dry the lemons. This is the second version I made with the lemons from my mother-in-law’s tree — a sweetsourpickle
Let's not get any more nostalgic and come back to the sweetandsourpicklerecipe. Family-favorite traditional recipes are handed down from one generation to the other
For sadhya, steamed rice is the main dish which is accompanied by several dishes (koottan) like sambar, rasam, pulissery, erissery, kalan, olan, pachadi, kichadi, koottukari, aviyal, thoran, pickle, pappadam, payasam etc
The recipe for this enticing pickle is not only easy but also versatile so why not make it, jar it and serve it in a variety of ways such as a sandwich spread, with crackers and cheese or the traditional way
Some recipes I take as granted…. Murabba is an Arabic word commonly refers to sweetandsour jams. complimented with sugar and spices to get that medley of tangy, spicy andsweet
(Its according to the sweetness you want). Step by step method/picture to make Puli Inji for Sadya. Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat
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