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Instant Kadarangai Wild Lemon Pickle Recipe

Instant Kadarangai Wild Lemon Pickle is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 2 - big kadarangais/wild Lemons
  • 25 g - chilli powder
  • 25 g - rock salt, powdered
  • 1 liter - water
  • 100 ml - gingelly oil
  • 1 tsp - fenugreek/methi seeds, dry roasted and powdered
  • 2 tsp - Mustard Seeds
  • How to Make Instant Kadarangai Wild Lemon Pickle:

    1. Bring water to a boil. Turn off stove when it starts boiling and add whole lemons and allow it to soak for 15 minutes.
    2. Cool, drain and chop lemon into bite-sized pieces.
    3. Heat oil in a kadai, temper mustard seeds and turn off the stove.
    4. Add the chopped lemon and saute for 2 minutes.
    5. Add chilli powder, salt and methi powder. Mix thoroughly.
    6. Allow to cool and store in an air-tight container.
    7. Can be stored up to one month refrigerated.


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