LET'S GET STARTED
SERVINGS
25
CUISINE
Indian
TIME
1 hour
COURSE
Condiments
– 4 medium-sized lemons I used 3 Persian variety and 1 Meyer variety when chopped approx 2 cups heaped – ½ cup water – 5 tbsp gingelly oil divided (2 tbsp + 3 tbsp) – 1.5 tbsp red chili powder – ¼ tsp turmeric powder – ½ tbsp mustard seed powder – 1 tbsp salt or to taste – ⅓ to ½ cup jaggery or as required ( I added ½ cup store-bought powdered jaggery, check recipe notes for more details) – 2 tsp mustard seeds – 1.5 tsp fenugreek seeds – ½ tsp asafoetida Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 15ml.
– Trim the edges of the lemon and cut them into bite-sized pieces. Try to remove the seeds as much as you can and discard them.
– Add 2 tbsp of oil to the inner pot of the Instant Pot and spread it evenly. Evenly coat the bottom of the inner pot with the oil. Now add the cut lemons.
– Next, add all the spices one by one - red chili powder, mustard seed powder, turmeric powder, and salt. Add the ½ cup of water on top—no need to mix. Now close the Instant Pot. Make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 20 minutes at a high-pressure setting. Let the pressure release naturally. Open the instant pot and mix the pickle now. It will look watery, and it's ok.
– Set the IP in saute mode and add the jaggery. Mix it and let it simmer for about 12 to 15 minutes. Partially cover the IP with a lid to avoid the splashing. Mix in between so that the pickle doesn't get stuck in the bottom. The pickle will thicken slowly, and as it cools down, it will thicken more. If you like pickle brine, then simmer it just for 7 to 8 minutes. You can use the pickle brine to make pickle pulav/rice or mix with wheat flour and make spicy pickle brine paratha.
– Now close the Instant Pot. Make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 20 minutes at a high-pressure setting. Let the pressure release naturally. Open the instant pot and mix the pickle now. It will look watery, and it’s ok.
– Set the IP in saute mode and add the jaggery. Mix it and let it simmer for about 12 to 15 minutes. Partially cover the IP with a lid to avoid the splashing. Mix in between so that the pickle doesn’t get stuck in the bottom.
– The pickle will thicken slowly, and as it cools down, it will thicken more. If you like pickle brine, then simmer it just for 7 to 8 minutes. You can use the pickle brine to make pickle pulav/rice or mix with wheat flour and make spicy pickle brine paratha.
– In a separate tempering pan, add the remaining 3 tbsp oil. When the oil is hot, add the mustard seeds, fenugreek seeds, and hing. Let the mustard seeds splutter.
– Turn off the heat and add it to the pickle.
– Mix it well and let it cool before storing in an air-tight container.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.