Tuesday, 31 March 2015

Lemon Pickle



Lemon Pickle

View Recipe on Website

INGREDIENTS

  • 6 ripe lemons
  • fenugreek (methi) seeds
  • mustard seeds
  • chili powder
  • salt to taste
  • a pinch asafoetida (hing)
  • oil
 

COOKING DIRECTIONS

Cut 3 lemons into small pieces taking out the seeds from them.

Peel and take the juice from the other 3 lemons Heat a small cup of water and let it cool.

Pressure cook the lemon pieces - don't add any water to the pieces.

Fry rai, hing in oil and add chili powder and salt.
Roast the methi seeds and add 2 tablespoons of powder to the above mixture also adding in the juice taken from the 3 lemons

Once the lemons in the cooker have boiled add them to the above mixture and you can have the lemon pickle without drying in the heat and waiting for 5 days or so.
 

 

 

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