India Pickle Recipe - Pickle lemon and red chile that will blow you away

This Indian Pickle tastes amazing!

So often the little things - the easy things that make a good big meal. This is true whether you are eating food from India or any other cuisine.

I lived in Monterey, California, where my friends and I frequented an excellent restaurant in the Middle East as often as he could afford.

Used to perform a lemon pickle served with lamb and unleavened bread with a cucumber yogurt sauce. It was amazing and not far from what I'm going to show here.

One of the most popular pickles available in markets and Indian restaurants in the UK is the Indian Lime Pickle. Limes may be substituted here, but I hope to try this version of lemon.

This recipe takes only minutes to do, but you and your guests will eat well for a long time.

It meets a lot of bite to spice lovers out there. In fact, when I make this lemon pickle Indian home use two Hot Chili Peppers.

You should experiment and add or remove the spices as you see fit.

Believe me - once you try this Indian lemon pickle, which will never store bought. Not that store bought pickle india is bad! This is simply much better.

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients for Indian lime and red chile Pickle

2 tablespoons vegetable oil
A pinch of each of the following - black seeds of mustard, fennel seeds, black cumin seeds, fenugreek seeds and onion seeds
4 black peppercorns
1 / 2 turmeric powder
4 lemons, sliced 2 mm thick and then in half
Cut the ginger into slices 250 g of 1 mm thick
4 large red chile peppers cut into three pieces
2 heaping tablespoons of salt

Sugar (optional)

Heat the oil over very low heat and add all the seeds with salt, pepper and turmeric. Add all the sliced lemon and ginger along with the peppers cut

Mix everything around in the tray with a layer of a few minutes of lemons and ginger and all spices.

Pour entire contents of the pan in a bowl and let cool to room temperature. Try a little of the juice. If too sour, add some sugar to taste. This is not a sweet pickle!

Once cooled, put everything in a large sterile container with an airtight lid and leave unopened at least two weeks.

That's it! Done. Store in a cool, dark place.

I love to hear from you about how you're doing with this recipe. Perhaps you know a way that can be improved or modified with great results.

Enjoy your favorite Indian bread. This also proves Indian pickle incredible lamb and chicken.