Recipe Index

Tuesday, November 18, 2014

Lemon Pickle Recipe

6 lemon (520g or 1.15 lbs) = 2 cups after boiling and cutting (nimbu)
1 1/2 tablespoon salt (namak)
1/2 teaspoon turmeric powder(haldi)
1 teaspoon fenugreek seeds(methi)
4 tablespoon sesame oil (til oil)
1/2 teaspoon mustard seeds (sarasom)
1/4 teaspoon asafoetida powder(hing)
1 1/2 tablespoon chili powder

Preparation: Place the whole lemon in a cooking pot add water to cover it and cook until it comes to a boil, after it has come to a boil let it cook for an additional 5 minutes.
Drain the water let it cool and cut it into pieces. Add salt and turmeric powder and mix.

Roast the fenugreek seeds until it turns darker when cool powder it.

Heat oil add mustard seeds and wait for it to pop. When the mustard seeds pop add asafetida powder and powdered fenugreek seeds and chili powder, add the cut lemon pieces mix, let it cook for a minute or turn the heat off and serve.