Lemon pickle is the most common pickle that goes well with both rice and parathas. The unique flavour of lemon and Â its sourness blended with the spices gives wonderful taste. If it is made with care following the right method, it can be stored and used for a long time…
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Yield / Serves
100 gms of crystal salt
100 ml of sesame oil
fenugreek 2 tea spoons
red chilli powder 4 tea spoons
Hing powder 1 tea spoon
Take 10 Lemons and wash them and wipe to dry. Cut them into quarters and put in a large dry glass bowl.
Sprinkle 100 gms of crystal salt on them and mix well with a wooden spoon. Close it with a lid and keep aside. Let it get soaked well for 3 days. Once in a day don't forget to give it a stir with a dry spoon.
Dry roast 2 tea spoons of fenugreek to golden brown, powder it and keep aside. Add 4 teaspoons full of red chilli powder to it and mix well.
Add the fenu greek powder. In a sauteing pan heat 100 ml of gingelly oil (Sesame oil).
When it starts giving out smoke, add 1 tea spoon of hing powder to it and pour it on the pickle. Mix well with a dry ladle.
Once the added oil becomes cool transfer the pickle with a dry spoon to a well cleaned and dried glass bottle or clay jar. Let it be in normal room temperature for two days. Then refrigerate it and use.
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