Lemon_Pickle - Vadu_maanga_style

 Lemon Pickle - Vadu maanga style [ Lemon in Brine ] :

I didn't know this method of preserving lemon until I made it myself just like the way vadu maanga [ baby mango in brine ] has been done.

We are having three lemon trees in my garden. They are giving a steady supply of lemons throughout the year. We used to get plenty of lemons during the peak season from June to August.

I have preserved lemons in different ways. I have made spicy mouth watering Lemon pickle, squeezed juice from these fruits and stored in the refrigerator, after squeezing out juice, discarded the white inner skins & dried those yellow skins [ rinds ], dried lemon slices in the Sun for tea.

I got the idea of making this pickle when a local person from Chittranjan,West Bengal told me that they would pickle the whole lemon after rubbing the lemon on a rough surface to remove the outer yellow/green skin.  

I washed the lemons in water and then pat dried with a clean kitchen towel. I pricked the skin with a sharp toothpick here and there. Then I arranged salt and lemon in alternate layers inside a clean and dry glass bottle.  I kept the bottle on the dining table after closing it tightly with its lid. The juice oozed out from the fruits and dissolved the salt present around them. Day by day the amount of salt water [ brine ] increased. Daily the bottle was gently rotated to wet all the lemons with brine.

Ingredients :
10 - 15	Lemon
3/4 Cup	Sea Salt [ kal uppu/crstal salt ]
1 or 2	Glass bottle or Porcelain jar

Wash the lemons in running water. 

Pat dry with a clean & dry cotton cloth/kitchen towel.

Prick holes here and there over the skin using a sharp tool or toothpick.

Spread a tablespoon full of sea salt as a first layer in the bottle.

Now arrange 4 - 5 lemons over the salt layer.

Again add a tablespoon full of salt.

Then arrange the next layer of lemons.

Follow the procedure till all the lemons are being arranged.

Put salt finally as the top layer.

Close the glass bottle/porcelain jar with a tight lid.

Save the bottle/jar in a place without disturbance.

Slowly the salt melts in the water that oozes out from lemon and thus the brine level steadily goes up as the days pass.

Daily rotate the bottle gently so that the lemons which are present above the level of brine become wet.

In the figure below, the bottle on the left is freshly arranged lemons and salt & the other one is one week old pickled lemon. It takes around 20 days to a month to completely dissolve the salt and get pickled lemon.

We have to wait nearly 20 days to one month to taste soft pickled Lemon.

A very good accompaniment for Kanji.

Spicy Lemon pickle can be prepared from Lemon-in-brine. But we don't have to add salt at all as it is already salted and also we don't have to steam cook lemons.

Finely chopped pieces of these soft lemons can be added in salads.

Here I have presented a crunchy Mixed vegetable pickle using these soft salty lemons.

A few days back I shared a mixed vegetable pickle where fresh lemons were used. The pickle has to be allowed to stand for 3 - 4 days as lemon rinds take some days to get cured.

But here pickled lemon has been used and the crunchy mixed vegetable pickle can be relished as soon as it is made.

Mixed Vegetable Lemon Pickle :

Ingredients :
2	Pickled Lemon
1/4 Cup	Carrot finely chopped
1/4 Cup	Radish finely chopped
1 Tsp	Ginger finely chopped
1 Tsp	Turmeric tuber finely chopped
4 - 5	Green chilly finely chopped
1 Tsp	Mustard seeds
1/4 Tsp	Asafoetida powder
1 Tsp	Mustard powder
1/4 Tsp	Fenugreek powder
4 - 5 Tsp	Gingelly oil [ sesame/til oil ]

Method :

Chop carrot, radish, ginger, turmeric tuber and green chilly.

Transfer all the chopped items into a porcelain or glass bowl.

Take two pickled lemons from the bottle and chop nicely.

Transfer finely chopped pieces of pickled lemon into the bowl containing other ingredients.

Add mustard powder and fenugreek powder.

Now heat a kadai with oil on a stove over medium heat.

Crackle mustard seeds once oil starts fuming and then add asafoetida powder.

Turn off the stove immediately.

Cool down to room temperature.

Then pour the tempered mustard seeds with oil over the chopped ingredients in the bowl.

Combine well using clean and dry spoon.

Mm... Ah! crunchy mixed vegetable lemon pickle is ready to relish.

Store in a clean and dry glass bottle. It will be good for three to four days at room temperature.

If the mixed vegetable pickle is saved in a fridge, it will be good for a week to 10 days.

The pickle loses its crunchiness as the day passes.

It is advisable to consume the pickle within a week.

Other pickle recipes you might like to try

Maangai thokku [ Mango pickle ]

Avakkai - mystyle

Kothamalli thokku -Coriander Pickle

Thakkali thokku - Tomato Pickle

Nellikkai urugai - Amla Pickle

Ponderosa Lemon Pickle [ Citron pickle ]

Recipe Index

Ponderosa-Lemon-Pickle-Salted-Method

#PonderosaLemonPickleSaltedMethod  #CitronPickleSaltedMethod :

A few days back I received a big lemon from my neighbour. I have found out the name of that big lemon through web search. The big lemon is called #PonderosaLemon. It is actually a citron fruit but taste like a true lemon. I made a tasty pickle from it.
Now again I got another Ponderosa lemon from my neighbor and this time it was even more bigger in size than the earlier one. It was approximately 15 cm long on the lengthier side and might be 7 - 8 cm wide at the middle. I have clicked through a camera by keeping it next to a normal sized guava just to show how big the lemon was!

I made Puli Pachadi from the chopped pieces of one half of the fruit. I chopped another half into small equal sized pieces and mixed with sea salt [ kal uppu ] & green chilly. I stored them in a bottle and allowed to cure. It was done roughly a month back. Daily the bottle was rotated to allow the pieces to be evenly coated with salt. The salt absorbed the water from the pieces and dissolved in it & became watery. Day by day the amount of salty water increased and pieces drowned in it. After that the citron pieces absorbed the salty water and blended together. In this process the rind of ponderosa lemon pieces [ citron pieces ] has become soft and lost its bitter taste. The pieces also have lost its bright lemony color and become dull brown.

Now I made tasty pickle from the salted ponderosa lemon pieces [ Citron pieces ] adding red chilly powder, mustard powder and turmeric powder. It took very less time to make this pickle and the taste was too good compared to the pickle made from fresh pieces.

#PonderosaLemon was originally developed in Italy as a hybrid between a Citron [ which has large pointed fruit ] and a table lemon. Ponderosa lemon tree is often grown as an ornamental tree in the garden. It is also called by a nickname - " the five pound lemon " as they are massive when compared to regular lemon sizes. These lemons do not often grow quite that big every harvest but they do often reach three to four pounds at the end of the season.
Ponderosa Lemon bears medium to large fruits that have a thick and bumpy rind [ skin ]. The fruits are seedy and white. They look similar to a citron [ நார்த்தங்காய் ] but taste like a lemon. The rind is thicker and bumpier than true lemon, with a typical yellow lemon color. Inside the fruit is pale yellow-green, juicy and seedy. The taste is very acidic, similar to true lemon.

Nutritional value of Ponderosa Lemon :
They are very high in Vitamin C like lemons.
One half cup of ponderosa lemon juice contains the full daily recommendation of Vitamin C.
It also has small amount of dietary fiber and Iron. Low in Calories.
The juice contains antioxidants which promote health and strengthen the immune system.

Whenever a large quantity of citron fruits are available, preserve them with salt. Later pickle can be prepared at short notice within minutes. I have mixed 1/4 cup of sea salt [ kal uppu ] for every one cup of ponderosa lemon pieces [ citron pieces ]. I have added 4 green chilly [ splitting lengthwise ] for one cup of citron pieces. The citron pieces & green chilly and salt are being layered one after the other alternately in a bottle or porcelain jar. Or they can be mixed in a big vessel and then stored in a bottle or porcelain jar. Every day keep shaking the bottle once.

It takes around minimum of 20 - 25 days to get cured.

Cooking Time                 : 10 - 15 mins

Quantity made                 : 1 cup

Ingredients :
1 Cup	Ponderosa Lemon [ Citron ] pieces salted
3 Tsp	Red Chilly Powder [ Adjust ]
small piece	Asafoetida
1/2 Tsp	Turmeric Powder
1 Tsp	Mustard Seeds
1 Tsp	Mustard Powder [ optional ]
1/4 Tsp	Fenugreek powder*
1/4 Cup	Gingelly oil [ Sesame/Til oil ]

I always use Gingelly oil for pickle. It can be replaced with any oil of your choice.

*Fry fenugreek [ venthayam ] in little oil till it turns golden brown and then powder it.

Method :

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add asafoetida.

Now add salted ponderosa lemon [ citron ] pieces and saute for 2 minutes.

Next add chilly powder, turmeric powder and mustard powder.

Mix well and reduce the flame.

Let it be on the stove and keep stirring at regular intervals.

Slowly the oil we added at the beginning starts coming out and the mixture becomes shiny.

At one stage when we stir it with ladle, the mixture rolls smoothly as a ball.

Now add fenugreek powder and mix well.

Check the taste and adjust red chilly powder.

Turn off the stove.

Transfer into a porcelain or glass bowl.

Pickle is ready to relish.

The pickle can be stored in a clean and dry bottle at normal room temperature.

It can also be saved securely in the fridge.

Only use a clean and dry spoon to take pickle from the bottle.

The Ponderosa lemon pickle [ citron pickle ] goes well with hot white rice mixed with lentil
and also curd rice. 





Other recipes you might like to try

Maangai thokku [ Mango pickle ]

avakkai - mystyle

Ponderosa Lemon [ Citron ] Pickle

Venthaya Pachadi

nellikkai urugai

Ponderosa Lemon [ Citron ] Puli Pachadi

Recipe Index

Pickles and Preserves

Ponderosa-Lemon-Pickle

#PonderosaLemonPickle #CitronPickle : Last month my maid gave me a lemon that was as big as a mango. It was looking shiny and having a little bumpy surface. I asked her what it was called in this region [ in West Bengal ]. She told me that it's a big lemon and she got it from the neighboring house. I asked her what could be prepared from it. She told me that pickle can be made from the fruit along with green chilly adding salt.

When I lifted it in my hand it was heavy and I definitely felt that it was not a lemon. It was slightly flat at the top with a thick stem. The fruit was elliptical in shape and the bottom was pointed shape. It was approximately 10 - 12 cm long on the lengthier side and 6 - 7 cm wide at the middle of the fruit. I presumed that it might be a citron variety but with lemon look.

Immediately I decided to prepare pickle from it without pondering much about the variety and type of fruit it was.

Halved the lemon and removed seeds as far as possible and chopped into small pieces. Steam cooked the pieces in an idli maker for 12 minutes and then prepared spicy pickle. When I tasted the pickle as soon as I made it, it was bitter.
 I allowed it to cure for 4 - 5 days and then tasted again.  It was great and only after being satisfied with taste and texture I decided to write the recipe in my blog here.

Yesterday I decided to start writing the recipe. But before doing that I have to find the name of the fruit I had used. So I started searching on the net comparing my picture with the pictures available on the net. Initially I thought it was Eureka lemon. But even though the shape is similar after examining different pictures I found out that Eureka lemon has a thin skin [ rind ]. Also I learned that Eureka lemon has lesser seeds or sometimes seedless also. So I came to the conclusion that the fruit was not Eureka lemon.

Again I started matching mine with photos on the net. I also watched some videos on the subject. I came across a video showing a lemon called Ponderosa lemon. The shape and color somewhat matched mine. The cut portions exactly matched the fruit I used. Now I am sure it is Ponderosa lemon. If any of you could figure out the fruit I would welcome your suggestion also here.

#PonderosaLemon was originally developed in Italy as a hybrid between a Citron [ which has large pointed fruit ] and a table lemon. Ponderosa lemon tree is often grown as an ornamental tree in the garden. It is also called by a nickname - " the five pound lemon " as they are massive when compared to regular lemon sizes. These lemons do not often grow quite that big every harvest but they do often reach three to four pounds at the end of the season.

Ponderosa Lemon bears medium to large fruits that have a thick and bumpy rind [ skin ]. The fruits are seedy and white. They look similar to a citron [ நார்த்தங்காய் ] but taste like a lemon.

The rind is thicker and bumpier than true lemon, with a typical yellow lemon color. Inside the fruit is pale yellow-green, juicy and seedy. The taste is very acidic, similar to true lemon.

Nutritional value of Ponderosa Lemon :
They are very high in Vitamin C like lemons.
One half cup of ponderosa lemon juice contains thr full daily recommendation of Vitamin C.
It also has small amount of dietary fiber and Iron. Low in Calories.
The juice contains antioxidants which promote health and strengthen the immune system.

Preparation Time              : 25 Mins
Cooking Time                   : 20 - 25 mins
Quantity of pickle             : 1 Cup approx.

This recipe holds good for any Citron fruit.

Ingredients :
1	Ponderosa Lemon [ Citron ]
3 Tsp	Red Chilly powder
1/2 Tsp	Turmeric powder
1/4 Tsp	Fenugreek [ venthayam ]
1 Tsp	Mustard Seeds
Small piece	Asafoetida
1/3 Cup	Gingelly oil [ Sesame / Til oil ]
2 Tsp	Salt

Note : I always use gingelly oil to make pickle. It can be replaced with ground nut oil or any other cooking oil.

Method :
Cutting and steam cooking Ponderosa lemon [ citron ] :

Wash the fruit well in water.
Halve it into two.
Remove the seeds from the center of the fruit.

Cut into small equal sized pieces. { approx. 1 Cup }
Transfer into a vessel.
Heat an Idli maker with two cups of water on a stove over high flame.
Keep the vessel containing citron pieces on a steamer plate inside the idli maker.
Close idli maker and allow it to steam cook for 12 minutes.
[ Or steam cook it using a pressure cooker without putting weight over the cooker lid ]
Turn off the stove and take out the vessel.
The rind of citron pieces would have cooked soft.
Set aside.


Making Pickle :

Heat an iron kadai on a stove over medium heat.
Add half a teaspoon of oil and wait till it becomes hot.
Put fenugreek [ venthayam ] and stir continuously with a long ladle till golden color.
Transfer into a mortar.
Crush into powder using a pestle and set aside.

Now add 1/3 cup of oil and heat over a medium flame.
Crackle mustard seeds once oil becomes hot.
Then add asafoetida piece and fry well.
Reduce the flame and slowly add steamed ponderosa lemon pieces.
Stir well adding turmeric powder and red chilly powder.
Then add salt and mix well.

Allow to simmer on slow flame and keep stirring at regular intervals.
After sometime the oil drops start appearing on the surface of the pickle.
Let it be on slow flame till the oil we have included comes out, becomes shiny
and subsequently the pickle drowns under the oil.
Finally add fenugreek powder into the simmering pickle and mix well.

Turn off the stove and transfer into a clean and dry porcelain or glass bowl.
Keep the porcelain or glass bowl on a dry wooden board while transferring hot pickle into it.
Allow to cool down completely and then store in a clean dry glass or pet bottle.
Allow the pickle to stand for 4 to 5 days and then start consuming it.
Use a clean and dry spoon to serve the pickle.
It can be stored in the normal room temperature.
Or can be stored in the refrigerator

Spicy lemon pickle goes well with Curd rice and other tiffin items.









Other pickle recipes you might like to try

Maangai thokku [ Mango pickle ]

Avakkai - mystyle

Kothamalli thokku -Coriander pickle

Thakkali thokku - Tomato Mix

Nellikkai urugai - Amla Pickle

Lemon Pickle [ elumichai Urugai ]

Recipe Index

Mixed-Vegetable-Pickle

#MixedVegetablePickle #MixedVegetableUrugai : A tasty and mouth watering #urugai [ #pickle ] can be prepared from fresh vegetables like carrot, radish, turmeric, green chilly along with lemon.

Ingredients :
3 to 4 big sized	Lemon
1 medium size	Carrot fresh
1 medium size	Radish Fresh
3 to 4	Green Chilly [ adjust ]
2 inch long	Ginger
1 inch long	Turmeric
1 Tbsp	Mustard powder
2 Tbsp	Salt [ Adjust ]
4 Tbsp	Gingelly Oil [ Till/Sesame oil ]
1 Tsp	Mustard seed

Method :
Heat a kadai with oil on a stove over medium heat.
Crackle mustard seeds once oil starts fuming.
Turn off stove and allow to cool down.

Wash carrot, radish, green chilly and lemon in water 2 or 3 times.
Pat dry with a clean kitchen towel.

Chop carrot, radish, green chilly, ginger and turmeric nicely.
Chop lemon also into small pieces.

Put all the chopped ingredients into a glass or porcelain bowl.
Add mustard powder and salt.
Mix well with a dry and clean spoon.

Check the oil whether it has come down to room temperature.
Pour it into the vegetable mixture.
Mix well. 

Close with a clean & dry lid and set aside for curing.
It takes around 4 to 5 days to get cured.

It can be stored in a glass or pet bottle in room temperature.
The pickle can be stored in refrigerator to increase its shelf life.
Always use a clean and dry spoon to serve pickle.

An excellent accompaniment for curd rice and Kanji.
It also goes well with roti.

Other pickle recipes you might like to try

Inji Thokku	kothamalli thokku	nellikkai thokku
Avakkai urugai	maangai thokku	Elumichangai urugai

For Other Preserves

Preserves and Pickles