Thinking of Lemon Pickle, our mouth starts to drool. 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 oorugai 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 yummy 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.
Tips for making Neer Elumichai Oorugai:
- Wash the lemons and pat it dry completely. De-seed and take it to a porcelain jar or glass jar.
- After boiling the water with salt, cool it completely before adding it to the chopped lemons.
- Always use sesame oil for tempering. Sesame oil gives the authentic flavor to the pickle.
- After adding tempering, seal the jar and place it in a shady place for 3-4 days. Stir the pickle once a day.
- When the lemon becomes soft after 3-4 days, refrigerate and always use dry spoon for serving to have longer shelf-life.
You may also want to try:
- Instant Mango Pickle
- Mango Thokku
- Avakkai Pickle (Cut Mango Pickle)
- Kovakkai Pickle (Ivygourd/ Dondakaya pickle)
- Mahali Sour Pickle
Recipe Card for Neer Elumichai Oorugai | Sour Lemon with Green Chili Pickle:
Neer Elumichai Oorugai | Sour Lemon with Green Chili Pickle
Equipments Needed
- Sauce Pan
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- 10 tender Lemon
- 10 chopped Green Chilli
- 2 tablespoon Ginger Chopped
- 0.25 teaspoon Turmeric Powder
- 3 tablespoon Salt
For Tempering
- 1 tablespoon Sesame oil
- 1 teaspoon Mustard Seeds
- 0.25 teaspoon Asafoetida (Asafetida / Hing)
Instructions
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.
Chop Lemons
- 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.
Tempering Process
- 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.
Serving Time!
- Serve the delicious Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle with curd rice and enjoy the pickle!
Video
Nutritional Info
INSTRUCTIONS WITH STEP BY STEP PICTURES:
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.
CHOP LEMONS
- 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.
TEMPERING PROCESS
- 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.
SERVING TIME!
- Serve the delicious Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle with curd rice and enjoy the pickle!
