INSTANT LEMON PICKLE - pressure cooker recipe

                                                          

When you’re in dire need of lemon pickle but can’t wait for days for lemons to naturally soften and flavors to develop, my mom has a solution. She is a pressure-cooker pro, so naturally, she uses it to make instant lemon pickle.

INGREDIENTS 

1. 4 lemons, half of the lemon's juice, removed(450 - 500 gms. ) not meyer lemons. 
2. 2 Tbsp. kashmiri red chili powder 
3. 1/4 tsp turmeric 
4. 2 tsp each of fenugreek and kayam(asafoetida) powder 
5. 2 Tbsp. oil 
6. 2 tsp mustard seeds
7. curry leaves
8. 4 garlic
9. 2 dates, pitted
10. 1 cup water
11. salt as needed (2-1/2 tsp) 

METHOD

• Take out the juice of half the lemons. Cut the lemons into quarters or smaller pieces. Prep the dates and keep aside. 
• Heat a pressure cooker on medium-high heat, when warm add oil, when the oil is hot, add the mustard seeds, let it splutter. Then add the lemons, dates, curry leaves, sauté; then add the spice powders & salt, stir well, add water to cook, and pressure cook for 1 whistle. 
• Let the pressure release naturally. Allow it to cool a bit, then transfer to a ceramic bowl. Keep it at room temperature for at least 12 hours. After which, you can taste-test, season to taste, transfer to a pickle jar, and refrigerate. 

NOTES

• Don't keep the cooked pickle in the pressure cooker for long. When it's sufficiently cool, transfer to a ceramic bowl.

MANGO PICKLE

INGREDIENTS

1. 2 big raw mangoes, sliced into small pieces with skin(450 - 500 gms. )  
2. 2 Tbsp. kashmiri red chili powder 
3. 1/4 tsp turmeric 
4. 2 tsp each of fenugreek and kayam(asafoetida) powder 
5. 2 Tbsp. oil 
6. 2 tsp mustard seeds
7. curry leaves
8. 4 garlic
9. 2 Tbsp. vinegar
10. 1 cup water
11. salt as needed (2-1/2 tsp) 

METHOD

• Unlike lemon pickle, mango pickle doesn't need a pressure cooker. 
• Heat a pan with oil, when oil is hot, add the mustard seeds, let it splutter, then add garlic and curry leaves, saute, then add spice powders. Then add water and bring to a boil along with salt. 
• Add the mangoes and turn off. 
• Let cool a bit, then transfer to a ceramic bowl. 
• Add vinegar. Let sit for at least 24 hours, then taste test, transfer to pickle jars, and refrigerate.