Category: Chutneys
Rating:
2.70
Servings: 1
Ingredients
6 lemons
2 tablespoon red chilli powder
1/4 cup oil
1 salt; to taste --for seasoning-
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon asafoetida
Directions: How to Cook Elimachangai Urugai - I (Hot Lemon Pickle)
Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry till lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry till the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chilli powder and salt. Heat oil and add mustard seeds and asafoetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.
From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran
Related recipes:
Carrot Urugai (Carrot Pickle)
Lemon Pickles
Cumin Seed Chutney (Zeere Waali Chatni)
Sweet Indian Lemon Pickles
Blueberry Chutney
Recent comments and reviews for this recipe:
| venkat writes: poor in taste Posted on 13 Jul 2010, 20:06 ET |
| Joreto writes: Hi Ms. Rosie, It GinaJ. I tried the lemon bar and they came our okay, but it did not look like yours on the video. I think I used? the wrong size baking dish. What size did your use? Also the auonmt of sugar was not enough so next time, I will use more sugar for the lemon layer. I will work on perfecting it! Oh, the bars I made were not that bad Posted on 03 Sep 2012, 15:11 ET |
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