This Indian style preserved lemons simply known as lemon pickle | lime pickle is tart, a little spicy and sweet. It is a perfect accompaniment to simple meals like rice and dal (lentil curry).
Lemon or lime pickle is one of my favorite pickles along with the Gujarati sweet mango chundo pickle. Along with adding flavor to a meal, Indian pickles also aid in digestion. They differ to a great extent from the Western counterparts! It is more than just saturating veggies in brine/vinegar.
Pickling in India is a laborious process, from drying the veggies under sunlight, to the preparation, storing and then it’s maturation. It involves the use of complex spices, all of which add to the tingling flavor of the pickle.
In today’s recipe, there is no drying in the sunlight involved. It is rather just cooked and preserved. This is my Mum in law’s recipe that has been tried and tested over the years. It is super simple to make.
I am more biased towards sweet and sour pickles as opposed to the spicy ones, just my preference! This lemon pickle is just that, sweet and sour with a subtle heat that is not very overpowering. If you like a spicy lemon pickle, increase the chilli powder.
- How to make lemon pickle | lime pickle?
- Step by step instructions to make lemon pickle recipe
- HOW TO MAKE GOAN STYLE LEMON PICKLE?
- Lemon Pickle Recipe (Goan Style)
- Enjoyed this Goan style lime | lemon pickle? You may also like these Goan pickles-
Howto make lemon pickle | lime pickle?
Wash and dry the lemons or limes well. Cut into quarters, remove the seeds and transfer to a bowl. It is important to remove the seeds, this helps in reducing the bitterness in a lemon pickle. This needs to be left for a day.
The next day, you need to prepare a simple tempering of mustard seeds, ginger, garlic and curry leaves.
Next add red chilli powder, vinegar, sugar, salt, and the lemon pieces. Let it cook until the peel softens. That’s pretty much it about this lemon pickle recipe .
You can use limes in place of lemons to make this pickle too.
Nothing beats homemade pickles. It is flavor packed and free of artificial preservatives. Do give this easy lemon pickle recipe a try!!
Step by step instructions to make lemon pickle recipe
1.Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.
2.Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.
3.Next, add chopped ginger, garlic, saute until fragrant.
4.Add red chilli powder, vinegar, sugar, salt to taste. Mix it well.
5.Add the chopped lemon pieces, mix it well. Let it cook on medium-low heat for 10-15 minutes, or until the lemon peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and a sterilized glass jar. Store it in a cool place, at room temperature. Let the pickle mature for at least 2-3 weeks, before consuming. The longer the better.
HOW TO MAKE GOAN STYLE LEMON PICKLE?
Lemon Pickle Recipe (Goan Style)
Ingredients1x2x3x
- 1 lb lime/lemons the thin skin variety is better
- 2.5 tablespoon vegetable oil
- 1 sprig curry leaves
- 1.5 tablespoon finely chopped ginger
- 3 tablespoon chopped garlic
- 1 tablespoon red chilli powder
- 3 tablespoon red wine vinegar/ white vinegar
- 1/2 cup granulated sugar
- Salt to taste
Instructions
- Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.
- Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.
- Next, add chopped ginger, garlic, saute until fragrant.
- Add red chilli powder, vinegar, sugar, salt to taste. Mix it well.
- Add the chopped lemon pieces, mix it well. Let it cook on medium-low heat for 10-15 minutes, or until the lemon peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and a sterilized glass jar. Store it in a cool place, at room temperature. Let the pickle mature for at least 2-3 weeks, before consuming. The longer the better.
Notes
Mussels Molho
Brinjal pickle
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Lemon Pickle Recipe (Goan Style)
Ingredients
- 1 lb lime/lemons the thin skin variety is better
- 2.5 tablespoon vegetable oil
- 1 sprig curry leaves
- 1.5 tablespoon finely chopped ginger
- 3 tablespoon chopped garlic
- 1 tablespoon red chilli powder
- 3 tablespoon red wine vinegar/ white vinegar
- 1/2 cup granulated sugar
- Salt to taste
Instructions
- Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.
- Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.
- Next, add chopped ginger, garlic, saute until fragrant.
- Add red chilli powder, vinegar, sugar, salt to taste. Mix it well.
- Add the chopped lemon pieces, mix it well. Let it cook on medium-low heat for 10-15 minutes, or until the lemon peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and a sterilized glass jar. Store it in a cool place, at room temperature. Let the pickle mature for at least 2-3 weeks, before consuming. The longer the better.
Notes
Bolinhas are classic Goan cookies, made with semolina and coconut. These bolinhas will definitely make a festive addition to your Christmas cookie platter. So let’s learn how to make bolinhas!
December is officially here!! I guess all of us agree that time does fly by with the blink of an eye! Is it just me? Why do I feel like this phenomenon never occurred when we were kids?
Let’s rejoice anyway, it’s the holiday season!!! The joyous feeling of Christmas is already in the air, with gifts, decor & other holiday accents embellishing the racks of most stores.
I’ve begun preparing my Christmas goodies:) Today I made these traditional Goan cookies, ‘Bolinhas ‘, pronounced as bolinyas, which means cookies in Portuguese and ‘c oco ‘ means coconut.
Usually, whenever we visited Goa, we would just buy packets of bolinhas from the store, but I never really liked them! Today for the first time, I made it at home, with the help of my mum in law. She learnt this from her younger sister’s mum in law, so this recipe is almost 3 or maybe even more generations old.
I just loved the outcome of today’s bake, and I cannot even compare our homemade bolinhas to the store-bought ones, no wonder I never liked them, but that perception has changed for good now. This Goan coconut biscuit is really delectable, crunchy on the outside and has a soft and crumbly interior, with the flavor of coconut and nutmeg being pretty prominent.
- YOU MAY ALSO ENJOY THESE TRADITIONAL GOAN CHRISTMAS SWEETS
- HOW TO MAKE BOLINHAS?
- Bolinhas | Bolinhos De Coco | Goan coconut cookies
YOU MAY ALSO ENJOY THESE TRADITIONAL GOAN CHRISTMAS SWEETS
- Bebinca
- Guava cheese
- Milk Cream
- Coconut Toffee
- Baath cake
- Doce de grao (chana dal fudge)
- Karanji/Neureos
- Kormolas
- Shankapali
- No cook and eggless marzipan
HOW TO MAKE BOLINHAS?
Bolinhas | Bolinhos De Coco | Goan coconut cookies
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 250 grams semolina/rava, the coarse variety, about 1&1/3 cup
- 250 grams freshly grated coconut,
- 200 grams granulated sugar, about 1 cup
- 2 medium eggs
- 4 tbsp unsalted butter/ghee
- 1/2 tsp nutmeg powder, or cardamom powder/vanilla extract
- 1/4 tsp salt
Instructions
- In a thick bottomed pan, roast the semolina, stirring continuously, until dry and aromatic, takes about 8-10 minutes.
- In the grinder jar, add the freshly grated/desiccated coconut, pulse it a couple of times, to break down the grated coconut to smaller bits. Now add 1/4 cup water, grind. It will not turn into a smooth paste, but will just moisten the fine coconut bits, not affecting the texture much.
- In a big mixing bowl, add butter and sugar. Whisk to blend well, we don’t have to incorporate air.
- Next, add the eggs one at a time, beat until incorporated. Don’t worry if the mixture looks a little curdled at this point.
- Now add the roasted semolina in 2 batches, stirring the mixture well with the addition of each batch.
- Next, add grated coconut, along with nutmeg powder, mix everything well. The mixture will still be wet at this stage. Cover with a plastic wrap and let it rest on the counter at room temperature for 6-8 hours, the semolina absorbs all the moisture in the batter and puffs up.
- Preheat the oven to 350 degrees F. Line the baking tray with parchment paper. Make small lime size balls (about 1.5 tbsp) from the batter. Place them on the prepared baking tray 2 inches apart.
- Flatten them, with the help of a knife, cut a cross in the middle of each. Bake at 350 degrees F, for about 35 minutes or until golden brown. Transfer the tray to a cooling rack, let it cool completely. Store in an airtight container. Broil for another minute for a darker golden brown color.
Notes
- You may even use 250 grams of sugar if you want the cookies sweeter.
- If you are using store-bought frozen grated coconut, thaw it until it reaches room temperature. Pulse it a few times in the grinder, avoid adding the 1/4 cup of water, as the grated coconut is already pretty moist.
- You may use the same amount of desiccated coconut in this recipe.
- If the batter feels too soft to form a ball after 6-8 hours, refrigerate it for another 1-2 hours. Then form the balls and bake.
- For fluffier bolinhas, you may add 1 tsp baking powder after resting the batter for 6-8 hours.
- For an eggless version, you can substitute each egg for 1/4 cup yogurt. Keep the batter in the refrigerator, so the yogurt doesn’t turn too sour. Though I haven’t tried the eggless version, I think it should work well.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
