Stories
Lemon-Chilli Pickle: Elevate Dal-Roti Taste, Make at Home with Fennel-Mustard Spice Mix
- •Lemon-chilli pickle enhances the taste of simple meals like dal-roti, rice, or paratha with its tangy and spicy flavor.
- •To prepare, use 8-10 lemons and 100 grams of green chilies, washed, dried, and cut into pieces.
- •Key spices include fennel, mustard, fenugreek, nigella seeds, turmeric, Kashmiri red chili powder, asafoetida, and salt.
- •First, dry roast and coarsely grind fenugreek, fennel, and mustard seeds; then temper asafoetida and nigella in mustard oil.
- •Mix chopped lemons and green chilies with the spiced oil, salt, and lemon juice, then store in a dry jar for 2-3 days.
Key Questions Answered
To make lemon-chilli pickle, you need 8 to 10 lemons, about 100 grams of green chilies, 2 tablespoons fennel seeds, 2 tablespoons coarsely ground mustard seeds or yellow mustard dal, 1 teaspoon fenugreek seeds, half a teaspoon nigella seeds, 1 teaspoon turmeric, 1 teaspoon Kashmiri red chili powder, a quarter teaspoon asafoetida, salt to taste, 4 to 5 tablespoons mustard oil, and 3 to 4 tablespoons lemon juice.
First, dry roast fenugreek seeds, fennel seeds, and mustard seeds on low heat for about one minute until lightly aromatic, ensuring they do not burn. Let the spices cool down completely, and then grind them coarsely in a mixer rather than making a very fine powder.
Fill the prepared pickle into a clean and completely dry glass jar, and close the lid tightly. Keep it for 2 to 3 days while gently mixing it occasionally with a clean and dry spoon so that the lemon pieces soften and the spice flavors blend well.
