Kerala-style lemon rind pickle

lemon rind pickle

Lemon rinds are usually thrown away after squeezing the juice out of them. However, not many know that delicious pickles can be made using the lemon rind.

Fill the bottle in which you plan to store the lemon rind pickle with water. Now, boil this water. After the water has cooled down, mix it with salt and the lemon rind. Store them in the bottle. Keep filling the bottle with more lemon rinds. You can make the pickle after storing the lemon rinds in this brine for at least a month. Here is the recipe for lemon rind pickle.

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100 gm coconut oil
4 bulbs garlic
1 tsp mustard seeds
1 tsp fenugreek seeds
2 tbsp ginger (chopped)
4-5 dried chillies
3 tsp chilli powder
½ tsp turmeric powder
100 gm vinegar
2 dates or 1 tsp sugar
2 tsp asafetida
Curry leaves
Salt as required


Heat a pan and add all the lemon rinds that have been stored in brine
Cook until the water in them gets evaporated completely
Meanwhile, heat coconut oil in another pan
Splutter mustard seeds and fenugreek seeds
Sauté the ginger, garlic and curry leaves
Into it add the chilli powder and turmeric powder
Sauté until the raw smell of the powders are gone
Add the dates/sugar and mix well
Finally add the dried lemon rind
Give everything a good mix
Taste for seasoning
Add vinegar and asafetida as well
Mix well
Store in glass containers after the pickle has cooled down.

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