Coastal Karnataka Lemon Pickle
Whole lemons pickled in salt, chilli, and coconut oil. Sun-matured for weeks — tangy, salty, essential coastal meal accompaniment.
Ingredients
Main
- Lemon — 250 g (whole)
- salt — 40 g (whole)
- Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
Tempering
- methi seeds — 1.8 g (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 4 tbsp (whole)
Method
- Wash the whole lemons and wipe them completely dry; cut into quarters or wedges.
- Layer the lemon pieces with the salt in a jar and let them sit for 2-3 days until they soften and release juice.
- Dry roast the mustard seeds and fenugreek seeds lightly; cool and coarsely crush.
- Heat the coconut oil until hot, then let it cool; mix with the red chilli powder and crushed spices.
- Combine the softened lemon pieces with the spiced coconut oil.
- Pack into a sterilised glass jar and sun-cure for several weeks, shaking occasionally, until the rind softens and mellows.
Common questions
- What is ಕರಾವಳಿ ಕರ್ನಾಟಕ ನಿಂಬೆಹಣ್ಣಿನ ಉಪ್ಪಿನಕಾಯಿ in English?
- ಕರಾವಳಿ ಕರ್ನಾಟಕ ನಿಂಬೆಹಣ್ಣಿನ ಉಪ್ಪಿನಕಾಯಿ is written Coastal Karnataka Lemon Pickle in English.
- How many calories in one plate of Coastal Karnataka Lemon Pickle?
- 52 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.