Lemon Pickle Recipe



Here's a lemon pickle recipe for you:


Ingredients:


8-10 lemons

1/4 cup salt

2 tablespoons mustard seeds

1 tablespoon fenugreek seeds

1/2 tablespoon turmeric powder

1 tablespoon red chili powder (adjust to taste)

1/4 cup oil (preferably mustard oil)

Asafoetida (a pinch)

1 teaspoon fennel seeds

Instructions:


Wash and dry the lemons thoroughly. Cut them into small pieces, removing the seeds.

In a bowl, mix the lemon pieces with salt and turmeric powder. Keep it aside for about 4-5 hours or overnight.

Heat a pan and dry roast the mustard seeds and fenugreek seeds until they release a fragrant aroma. Let them cool and then grind into a coarse powder.

After the lemon pieces have marinated with salt and turmeric, heat oil in a pan. Add a pinch of asafoetida and fennel seeds.

Add the mustard-fenugreek powder and red chili powder to the pan and sauté for a minute.

Add the lemon pieces to the pan and cook for 10-15 minutes on low heat. Stir occasionally.

Once the pickle mixture cools down, transfer it to a clean and dry glass jar. Make sure the jar is completely dry to avoid moisture.

Keep the jar in a sunny spot for a few days, shaking it gently every day. The pickle will mature and develop flavor during this time.

After about a week, your lemon pickle will be ready to enjoy! You can store it in the refrigerator for a longer shelf life. Adjust the ingredients accordingly to suit your taste. Enjoy your homemade lemon pickle

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