Sweet and Sour Lemon Pickle (Date – lemon Pickle)

10 Responses

  1. Deepa says:

    Tangy and delicious looking achar. Looks so teasing to the tongue.
    Deepa

  2. OMG ! U r tempting me badly… Mouthwatering here….

  3. sravs says:

    Nice lip-smacking pickle !!

  4. Praseeda says:

    Thank you so much Maya 🙂 Tried this recipe and it was too good. My hubby and daughter just loved it and finished a bottle of pickle within a week!! ( They had it after 2 days. My plan was to keep it for 1 or 2 months and serve 🙁 …..). I am planning to make some more today.

  5. Maya Akhil says:

    You’re welcome, Praseeda 🙂 I’m really thrilled to know that you and your family enjoyed it. Thanks for taking the time to share your feedback here.

  6. Varsha says:

    Gingelly oil / nallenna…What type of oil is this ?

  7. Anita says:

    Can you please advise the approximate weight of lemons as the differ in size.. Amazing recipe

  1. August 2, 2014

    […] Recipe courtesy: Maya Akhil of yummyoyummy.com […]

  2. August 14, 2015

    […] 5. To layer –  In a heavy-bottomed vessel (you can use the one in which you cooked chicken if it is oven-proof), spread half of the chicken masala in the bottom. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, few drops of rose water and saffron milk. Spread the remaining chicken masala on top followed by remaining ghee rice. Sprinkle fried onion, cashews, raisins, mint etc. Cover tightly with aluminium foil. Bake at 350 F for 30 minutes. OR Heat a large tawa at low heat. Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Mix gently. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle. […]

Leave a Reply

Your email address will not be published. Required fields are marked *