Uppu Elumichai Oorugai / Pickled Lemon

How to make Uppu Elumichai Oorugai / Pickled Lemon

         At first sight, this may not seem like a pickle at all. The ingredients are lemon, ginger, green chillies and salt. That's it!! No preservatives, oil or chilli powder are required. As you can guess, most of the heat comes from the green chillies. Salt and the citric acid from the lemons are the only (natural) preservatives here. This pickle makes an excellent side for sambhar rice, curd rice, as a treatment for morning sickness or just cos' you want to suck on something sour. 

         This one pot - one shot, home style recipe comes from my MIL - to - my recipe diary - to - you. This pickle can stay good, for months together under refrigeration and will taste great. The longer the ingredients swim in its own juices, the better they will taste. That's when, the heat of the chillies get on to the lemon, the sourness from the lemon juice gets into the chillies, and the ginger absorbs some of the sourness from the lemons. Scroll down to see a picture of the pickle, after three weeks of storage. Anybody can make this pickle - No special skills or expertise  needed; so go ahead and try this hassle free method of preserving a few lemons this time. Who know this could give you the confidence to make other complicated pickles too ;o)

Ingredients:

1.5 cups of bite sized chunks of  fresh lemon (about 3 to 4 lemons)

1 cup chopped, Mango ginger or Ginger

2 Tbsp salt, preferably rock salt

7 to 10 slit or chopped green chilies (about 1/4 cup)
a few fresh green peppercorns (optional)

Directions:

• Mix all the ingredients together in a bowl, sprinkle with salt & toss or mix with a dry spoon. 

• Cover & let sit for 5 to 10 days. Remember to toss/ mix the ingredients at least twice every day. The lemon & ginger may be ready to be consumed in about 4 to 5 days; but the green chillies will need more time to lose some of their spicy kick. The longer the ingredients swim in its own juices, the better they will taste. Only then will the heat of the chillies get on the lemon & the sourness of the lemon into the chillies. 
• You should notice the lemon peel softening (changing from bright yellow to dull yellow) & the green chilies turning from bright green to a dull green as the days go by.
• Store in an air tight jar & refrigerate.
• Makes an excellent side for Sambar rice, Curd rice, as a treatment for morning sickness or just cos' you want to suck on something sour.

After 3 weeks - colors fade & ingredients soften

Notes:

• The size and shape of the ingredients are totally up to you and can be made to suit your needs. 
• If you can get your hands on Kuru Milagu (fresh tender green peppercorns), you can use them in this pickle too. 

Source - NY Times

• For storing, make sure you have a clean, dry glass jar/bottle. As for any pickle, try your best not to contaminate your pickle.

Sharing this family recipe with my friends over at Sri Valli's CCChallenge.