Lemon pickle recipe | How to make nimbe hannu uppinakyi | Instant lemon pickle recipe
By Latha on March 15th, 2017
Lemon pickle or nimbe hannina uppinakayi recipe explained with step by step pictures. This is an instant pickle or uppinakayi recipe prepared using lemon, ginger, green chili, mustard, fenugreek seeds, asafoetida and red chili powder. Lemon pickle is very tasty, instant and very easy to prepare.
This is an instant pickle. So after preparing try to finish it within a week. Or else store it in refrigerator. In the fridge you can store this lemon pickle for months without any preservaties. I learnt this recipe from my Mother-in-law. I have posted another lemon pickle recipe, which is very simple and easy.
This lemon pickle is full of flavor. The gingelly oil, fried fenugreek seeds, ginger and asafoetida gives very good taste and nice flavor to the pickle. This pickle is very good for the people who suffer from acidity.
If you are looking for more pickle recipes then check our gooseberry pickle, tender mango pickle and tomato pickle recipes.
Preparation time: 10 min
Cooking time: 30 min
Serves: 2 cups
Ingredients: (measuring cup used = 240ml)
- 10 - 12 medium sized lemon
- 5 tsp red chili powder (adjust as per your spice level)
- 10 - 12 tsp salt (or as per your taste)
- 3/4 cup of water
Ingredients for tempering:
- 4 tsp gingelly oil or any cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 tsp chopped ginger
- 2 tsp chopped green chili
- 7 - 8 curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
Instructions for making lemon pickle:
- Wash, wipe and chop the lemons.
- Take 3/4th cup of water and 10 tsp of salt in a container. Bring it to boil.
- When it starts boiling, add in chopped lemon and switch off the stove.
- Immediately close the lid and wait until warm.
- In a wok or deep frying pan prepare tempering using gingelly oil, mustard seeds and fenugreek seeds.
- When mustard seed splutters, add in chopped green chili, ginger and curry leaves. Fry for a minute under medium flame.
- Add in asafoetida and turmeric powder. Give a quick stir and switch off the stove.
- After switching off the stove add in red chili powder and mix.
- Next add in lemon pieces along with salt water from step 3. You can add all the salt water or as per your desired thickness of the pickle.
- Once it is completely cool, store it in an airtight container. Finish it within a week or store it in refrigerator.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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