Lemon pickle or limehannina uppinakayi recipe explained with step by step picyures. This Lemon and green chili pickle is one of the simplest pickle. This pickle is prepared using lemon, ginger, green chili and salt. This lemon-ginger pickle goes well with rice and curd rice. When you are sick with cold or fever, nothing makes a meal more comforting than this. Tangy taste and flavour of lemon helps fight nausea and also brings back the lost taste.
This is not an instant pickle recipe. Like my tender mango pickle you need to wait for few weeks to enjoy this pickle. It is important to let the ingredients marinate for at least 15 days, so that the lemon pieces become soft and pulpy in texture. No oil or spices used in this lemon-ginger-green-chili pickle.
Additionally I have used mango-ginger to reduce the sourness of pickle, which you can replace by a small carrot. Or like my mother you can even squeeze out a small portion of juice from all the lemons. Decide as per your taste.
Preparation time: 10 min
Cooking time: 0 min
Serves: 2 cups
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