I am a big fan of Pickle & when ever I travel to Goa never missed to bring ma stock or ma mum send me parcel there are different varieties of pickles. When ever i go for Lunch/Dinner @ Indian Hotel here in Q8 i just cant forget the taste and the aroma and thick gravy, well I has a South friend we were discussing about food then the topic of pickle as i disclose to her she say it very easy peasy and i was so excited to hear that coz i have a load of batches when ever i want can have load to da fullest.
Well she gave me the recipe and said it depend how much quantity you prepare accordingly see the ingredient, the same day i did this beauty and i did in small batch coz if it doest not turn good i has to discard but when i prepare da pickle and and the aroma what outstanding, when it was ready to have i cant believe that same frm. restaurant style…. well this was ma experience about……… ma favorite Ingredient of pickle all da time.
Ma Innovation and tested tasted Lemon Pickle noted below 🙂
Lime / Lemon 2 (Chopped into small cube)
Green Chillies 3 (Chopped into small round )
Garlic 5 to 6 cloves (Chopped into two piece)
Curry Leave 8 pieces
Chilly Pwd. 3 to 4 tsp.
Fenugreek Pwd. ¼ tsp.
Hing / Asafoetuda ¼ tsp.
Oil 1 tbsp.
Salt to taste .
Take a wok add the oil let it heat @ medium add the mustard seeds let is crack then add the garlic cloves sautes till it turn light brown. Now add the lemon pieces, green chilles and curry leave. Give it a stir and add 1 cup of water let it boil for 5 minutes after 5 minutes well you can see with the lemon juice u will get a thick gravy.
Now add the chilly pwd., fenugreek pwd. , salt and hing, stir well and cook for 3 minutes. Switch off the flame. Cool down and store dis thick gravy pickle store in a stylizer bottle, you can have it right away but alwys use dry spoon while serving. You can store it in refrigerator for 2 to 3 weeks.