Lemon
Pickle
- 10
Lemons (Big Yellow ones)
- 1/5
teaspoon Asafoetida (Hing)
- 1/4
teaspoon Turmeric
- 1/2
teaspoon Mustard
- 2
Teaspoons Red Chilli powder
- 1/2
teaspoon Fenugreek seeds (Methi) powder
- Salt
to taste
- 1/4
Cup any Cooking Oil (you may add more if like oilier)
- Cut half of the lemons (five) and extract juice from it.
- Cut other half of the lemons into 8-10 pieces each.
- Heat oil in saucepan and add Asafoetida and then add mustard and wait for them to splutter.
- Add chopped lemons and juices together.
- Add turmeric on the top.
- With low heat, boil the mixtures for 15 minutes with lid covered.
- Add mustard powder, red chili powder, fenugreek powder & salt.
- Let it cool.
- Put into dried glass/plastic bottles to preserve.
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Copyright © 2000-2001 Panjokutch and its content providers. All rights reserved.