Are you ready to transform ordinary lemons into a mind-blowing burst of tangy, spicy goodness? Get ready to discover the ultimate South Indian pickle that will revolutionize your culinary experience! Uppu Elimachangai is not just a condiment; it's a flavor explosion that will transport your taste buds straight to the vibrant kitchens of Tamil Nadu. This centuries-old recipe combines the zesty punch of fresh lemons with a fiery blend of spices that will make your meals unforgettable.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Indian
Serves: 1 jar
Ingredients
- 4 lemons, cut into wedges
- 1/4 cup salt
- 1 tablespoon turmeric powder
- 2 tablespoons red chili powder
- 1 teaspoon mustard seeds
Instructions
- Thoroughly wash and dry the lemons, ensuring no moisture remains as water can cause spoilage during pickling.
- Cut lemons into uniform wedges, removing any seeds to prevent bitterness in the final pickle.
- In a clean, dry ceramic or glass bowl, mix salt, turmeric powder, and red chili powder to create a spice blend.
- Coat each lemon wedge completely with the spice mixture, ensuring every surface is well-covered.
- Heat a small pan and dry roast mustard seeds until they start to splutter and release their aromatic oils.
- Add roasted mustard seeds to the lemon mixture and gently fold to distribute evenly.
- Transfer the spiced lemon wedges into a sterilized glass jar, pressing down gently to remove air pockets.
- Seal the jar tightly and store in a cool, dry place away from direct sunlight.
- Allow the pickle to mature for at least 7-10 days, shaking the jar occasionally to redistribute spices.
- After maturation, the pickle will develop a rich, tangy flavor and can be stored for several months.
Tips
- Hygiene is Key: Always use completely dry utensils and lemons to prevent unwanted bacterial growth and ensure your pickle's longevity.
- Spice Precision: Adjust the chili powder quantity to match your heat tolerance. For a milder version, reduce the red chili powder slightly.
- Roasting Mustard Seeds: Be careful when dry roasting mustard seeds - they can burn quickly. Remove from heat as soon as they start spluttering and release their aromatic oils.
- Maturation Magic: Patience is crucial! Allow the pickle to mature for at least 7-10 days to develop its full, complex flavor profile.
- Storage Wisdom: Store the pickle in a sterilized glass jar in a cool, dry place away from direct sunlight to preserve its taste and texture.
- Serving Suggestion: This pickle pairs perfectly with rice, dosas, parathas, or as a zesty accompaniment to your favorite Indian dishes.
Nutrition Facts
Calories: 20kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
