Hot Lemon Pickle Recipe

By | Published | Pickles | One Comment

Lemons – 1 kg
Salt – 250 gms
Turmeric – 2 tsp
Red Chilli Pepper – 3 tsp
Scraped and Sliced Ginger – 125 gms
Vinegar – 1 cup
Green CHillies – 125 gms, slit
Fenugreek – 4 tsp
Mustard Seeds – 4 tsp
Asafoetida – 2 level tsp
Mustard Oil – 1 1/2 cups

1. Make eight equal pieces of each lemon and mix them with salt.
2. Store the lemons in a glass jar and set in the sun for 15 days, shaking the jar daily.
3. Lightly fry the mustard seeds, asafoetida and fenugreek in warm mustard oil.
4. Pour the fried spices, ginger and vinegar to the jar.
5. Add lemon juice, chilli powder and green chillies to the lemons.
6. Keep in the sun for 15 days.

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