लिंबाचे ह्या पद्धतीने लोणचं बनवलं तर वर्षानुवर्ष खराब होणार नाही\आंबट गोड लिंबू लोणचे\ lemon pickle

Introduction

In this tutorial, we will guide you through the process of making a delicious, tangy-sweet lemon pickle that can be preserved for years without spoiling. This traditional recipe from Ashwini's Annapurna Kitchen combines the unique flavors of lemon with spices and jaggery, making it a delightful accompaniment to many dishes.

Step 1: Gather Ingredients

Before you start, ensure you have all the necessary ingredients on hand:

• 14 yellow lemons
• 1 cup jaggery (a traditional sweetener)
• 1/2 cup mustard dal (split yellow mustard seeds)
• 1+1/2 teaspoons Kashmiri red chili powder
• 3 teaspoons salt
• 1 teaspoon asafoetida (hing)
• 1 teaspoon turmeric powder

Tip: Choose lemons that are firm and bright yellow for the best flavor.

Step 2: Prepare the Lemons

1. Wash the lemons thoroughly to remove any dirt or impurities.
2. Cut each lemon into quarters, leaving the ends intact to hold the pieces together.
3. Sprinkle 1 tablespoon of salt on the cut lemons to enhance their flavor and help with preservation.

Practical Advice: Let the salted lemons rest for about 30 minutes to draw out their juices.

Step 3: Mix the Spices

1. In a separate bowl, combine the remaining salt, Kashmiri red chili powder, turmeric powder, and asafoetida.
2. Mix well to create a spice blend.

Common Pitfall: Ensure the spices are evenly mixed to avoid any overpowering flavors.

Step 4: Combine Ingredients

1. Take the prepared lemon quarters and coat them with the spice mixture thoroughly.
2. Add the jaggery to the lemon and spice mixture, mixing until the jaggery starts to dissolve and coats the lemons.

Tip: Use your hands for mixing, but wash them thoroughly before and after to maintain hygiene.

Step 5: Prepare the Mustard Dal

1. Dry roast the mustard dal in a pan over low heat until it turns golden brown. This enhances its flavor.
2. Allow the dal to cool, then grind it coarsely.

Step 6: Final Mixture

1. Add the roasted mustard dal to the lemon and spice mixture.
2. Mix everything together until well combined.

Practical Advice: The mixture should be moist but not overly soggy; adjust by adding more jaggery or salt if necessary.

Step 7: Jar the Pickle

1. Transfer the lemon pickle into a clean, dry glass jar.
2. Press down the mixture to eliminate air pockets and ensure the lemons are submerged in their juices.

Tip: Use a sterilized jar to prevent contamination and spoilage.

Step 8: Fermentation Process

1. Close the jar tightly and keep it in a warm, sunny spot for about 7-10 days.
2. Shake the jar gently every day to mix the contents and promote fermentation.

Common Pitfall: Avoid exposing the pickle to moisture or direct contact with utensils that could introduce bacteria.

Conclusion

You have successfully prepared a tangy-sweet lemon pickle that can last for years! This pickle pairs wonderfully with rice, parathas, or as a condiment for various dishes. Enjoy the unique flavors, and don't hesitate to experiment with the spice levels to suit your taste. Store the pickle in a cool, dark place after fermentation, and relish the delightful taste of homemade lemon pickle whenever you desire.