A Versatile Pickle, great with Curd Rice
Thinking of Lemon Pickle, most of our mouth starts to drool. Thinking of Lemon pickle, we all know its fully loaded with lots of spice, salt and sesame oil along with hing. The salt and red chili powder added to cubed lemons makes it release more juice and makes the pickle yummy. This is the conventional way of making Lemon Juice. Here, I have given the recipe of Neer Elumichai Pickle which is the Juicy Lemon Pickle with Green Chili. Here for this Neer Elumichai, we need to add water to make it more juicer and for the spice instead of red chili powder, here green chillies give the spice. This Sour Lemon with Green Chili Pickle is another yummiest accompaniment for Curd Rice.
Most of Indians love pickles. South Indians love to have pickle with Curd Rice. North Indians love to have pickle with Paratha. Any pickles are always so mouth-watering and drooling. Like the spicy red color pickles, this Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle has also got a good shelf-life if properly used with dry spoon and placed in refrigerator.
Preparing Salt Water
Heat a cup of water along with salt and keep in flame till the salt is completely dissolved. Allow this salt water to cool down completely
Wash lemons, pat it dry and Chop the lemons into slightly bigger pieces and keep it aside in a jar or a bottle. Take out the seeds.
Spice the Lemons
Add chopped green chili, ginger, turmeric powder and toss well. Add the boiled and cooled water and stir everything well.
Heat oil in a pan. Add mustard seeds and allow it to sputter. Add hing and mix. Pour this tempering in the lemon pickle. Cover the glass jar and keep it aside for 3-4 days in a shady place. Stir the pickle once for the next 3-4 days and then if the lemons are soft we can place it in refrigerator
Serve the delicious Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle with curd rice and enjoy the pickle!