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


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Tandoori Salmon W/Peach Chutney And Minted Yogurt Sauce
Ginger Pickled Pears
Fresh Cilantro And Mint Chutney
Chutney
Coriander 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

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):