Preparation Time 1 Day

Resting Time 15 Days

Type of Recipe: Lemon

Name of Author: Asmi Kadam

Ingredients:

• 18 to 20 Big size lemons
• 2 Teaspoon Turmeric
• 3 Tablespoon Salt
• 1 Full cup oil
• 2 Teaspoon Methi Seeds
• 3 Tablespoon Mustard Seeds
• 2 Teaspoon whole asafoetida ( Hing Stone or khadda)
• 1 teaspoon powdered asafoetida (Hing)
• ½ cup red chili powder ( Use Degi Mirch Powder)

Method:

Firstly, wash the lemons in a running water and keep it in the water for at least 15 minutes. Then remove all the water from the lemons. Now take one cotton cloths and wipe out all the water from the lemons. Completely dry out the lemons.

If it possible keep them in sunlight for ½ hour. It helps to dry out completely.

Afterwards, cut the small pieces of lemons. Apply 2 tablespoon salt and 2 teaspoon turmeric. Mix well. Keep this marinated lemon pieces in sieve.

Purpose of using sieve is to help remove the excess water from the lemons.

Keep this sieve on the some utensil.

Now cover it with lid and keep it overnight. At next morning, you can see the all water come out from the lemons. Now remove it those water.

Now heat a tava, and dry roast the 2 tablespoon mustard seeds, 2 teaspoon whole asafoetida and 2 teaspoon methi seeds. Then remove it from the tava. Allow to cool down. Now make the fine powder from the mixture grinder. Now this ground dry spice is ready for pickle.

On other side, heat the oil in a pan. Once oil heated switch off the gas and immediately add 1 teaspoon mustard seeds and 1 teaspoon asafoetida.  Mix well. Cool down this oil in a room temperature.

Once oil is cool properly. Add red chili powder and ground dry spice in the pieces of pickle. On this stage you may check the taste of salt.

Note: At the time of preparing the pickles, be sure keep the mixture salty for pickle.  

Add salt if required.

Mix well.

Now fill this lemon mixture into the clean and dry jar. And pour the oil into this lemon mixture. Keep it mixing after 4 to 5 days and again keep it in dry space.

Keep this lemon pickle for setting for another 15 days.

After 15 days it’s ready to use.

You can enjoy this pickle with dal and rice.

Enjoy.

Thank you.

Have a wonderful day.