Lemon chilli quick pickle. If you tried this recipe you will love it, Must try. Lemon Chilli Pickle is a tangy condiment which is healthy at the same time! The zest and spice the pickle takes any dish up a notch!

If making in larger quantities ensure that there is enough lemon juice to soak ginger, chilli and garlic. This is a family recipe to make this spiced and a tangy condiment. This is not an instant lemon pickle recipe and some sunlight and a few days is required, but the method is quick and very easy. You can cook Lemon chilli quick pickle using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon chilli quick pickle

It's 10 of green thin layered lemons cut into quarters.
You need of Green chilli Indian slim.
It's 4 tablespoon of salt.
Prepare 2 tablespoon of red chilli powder.
It's 1 tablespoon of black pepper powder.
Prepare 2 tablespoons of turmeric.
Prepare 4 tablespoons of vinegar any.
You need 4 tablespoons of sugar optional.

Pickled chillies is a delicious and easy way to preserve spicy peppers. Keep a jar in the fridge and serve with sandwiches, tacos and nachos. Recently I had a huge bag of fresh chillies (chili peppers) and decided to use a few ways to preserve them. I made a big batch of chilli oil but also decided to.

Lemon chilli quick pickle step by step

Cut the lemon into quarters.
Cut chilli but do not separate.just make a cut in every chilli.
Now mix all the ingredients and spice together in a open bowl.
Mix well and keep in sun for 1 to 2 days.
Pickle will start separating water.now preserve in a jar and enjoy mouthwatering pickle.it helps to digest food immediately.

Drain the water and let them cool. This nimbu ka achaar is quick, completely oil-free and absolutely traditional in taste. Pressure cooking lemons combined with salt, chilli and. Then add chilli powder and cook for a few more minutes until the raw smell of the chilli powder goes. Then add fenugreek powder, mix well and switch off the.