Aug 31, 2011

Tangy Lemon Pickle

Recipe by Mrs.Sandhya.G.Shenoy


For 20 medium sized lemons
Short red chillies - 100 gms
Mustard seeds - 50 gms
Turmeric - 1/2 inch piece
Hing - 1/2 inch
Crystal salt - 200 gms
Methi seeds - 1 tbsp
Gingely oil - 50 gms


Seperatly dry Roast the chillies , mustard seeds , crystal salt , methi seeds without oil . Then
fry turmeric piece and hing with little oil.
Put the dry roasted ingredients and fried
turmeric in a mixer and grind into fine powder.
Clean the lemons with clean
cloth and fry these whole lemons with 1tbsp oil (not gingelly oil).
Cut those lemons into 4 or 8 pieces an mix it with the prepared powder.
Later boil the gingelly oil. Let it cool.
After cooling the oil put it to the above mixture and mix it evenly. Put the mixture into an air-tight jar.
After one month pickle is ready to eat.

No comments: