Lemon Pickle
Ingredients
- 15 Lemon
- 1 teaspoon Sesame oil
- 2 teaspoon Gingelly oil
- 2 tablespoon Kashmiri Chilly powder
- 1/2 teaspoon Fenugreek powder
- 1/4 teaspoon Asafoetida/hing
- Salt as required.
Instructions
- 1 First of all, wash the lemons thoroughly, wipe them dry with a clean cloth, and keep them aside.
- 2
In a pan, heat 1 teaspoon of sesame oil. Add the whole lemons and sauté them gently until they start to shrink in size.- 3
Turn off the flame and let the lemons cool completely.- 4
Once cooled, wipe off the excess oil from the lemons using a clean cloth.- 5
Cut the lemons into four pieces each and keep them aside. The lemons are now ready for pickling.- 6
In another pan, heat 2 teaspoons of gingelly oil.- 7
Add chilli powder, asafoetida, fenugreek powder, and salt. Stir well on low flame.- 8
Add the lemon pieces to this spice mix and sauté for a few minutes so the flavors combine.- 9
Once the pickle has cooled down, transfer it to an airtight container.- 10
Let it rest for at least 24 hours before using, so the flavors can develop. - 2
