Name: Lemon Pickle
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 10 lemons; 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

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Recipes

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...

Prep Time 45

Cook Time 15

Total Time 1

Served AsLunch

CuisineIndian

Servings

Ingredients

Instructions

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Take 10 Lemons and wash them and wipe to dry. Cut them into quarters and put in a large dry glass bowl.
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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.
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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.
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Add the fenu greek powder. In a sauteing pan heat 100 ml of gingelly oil (Sesame oil).
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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.
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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.