Lemon Pickle Recipe

 Lemon Pickle 


Ingredients:

6-8 lemons

1/4 cup mustard oil

2 tablespoons mustard seeds

2 tablespoons fenugreek seeds

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 tablespoon red chili powder

1/2 tablespoon turmeric powder

1/2 tablespoon asafoetida (hing) powder

Salt to taste

Instructions:


Wash and dry the lemons. Cut them into small pieces and remove the seeds.


In a pan, roast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds until they release their aroma. Allow them to cool down and then grind them into a fine powder.


Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool down a bit.


Add the ground spice powder, red chili powder, turmeric powder, and asafoetida (hing) powder to the oil. Mix well.


Add the chopped lemon pieces to the mixture and mix well.


Add salt to taste and mix well.


Transfer the pickle to a sterilized jar and close the lid tightly.


Keep the jar in a warm and dry place for 2-3 days. After 2-3 days, the lemon pickle will be ready to eat.


Serve the lemon pickle with rice, roti, or any Indian meal of your choice.


Note: Make sure to use clean and dry utensils while making the pickle. The jar in which you store the pickle should also be clean and dry. Always use a clean and dry spoon to take out the pickle from the jar. Lemon pickle can be stored in the refrigerator for up to 3-4 months.



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