Ingredients:
1. Lemon - 8
2. Gingelly oil - 1/2 cup
3. Red Chilli powder - 2 tbsp
4. Turmeric powder - 2 tsp
5. Asafoetida/Hing/Khaya Podi - 1/2 tsp
6. Mustard Seeds - 1 tbsp
7. Fenugreek Seeds - 1 tsp
8. Salt to taste
Preparation:
1. Wash lemons and boil for 10-15 minutes. Drain away the water and set aside to cool. Dry it and cut each lemons into 4 pieces
2. Dry roast mustard seeds, fenugreek seeds, turmeric powder, red chilli powder and hing together (do not burn the spices, else pickle will taste bitter). Set aside to cool. Put them in a blender along with salt and make into a fine powder. Keep aside till use
3. Heat oil in a deep bottomed kadai. and fry the lemons for 2-3 minutes
4. Add the powdered spices and mix well till everything is combined
5. Cook on low flame for 10 minutes till oil separates from the mix
6. Switch off the flame and set aside to cool
7. Store in an air tight container. Use clean and dry spoons to serve
You can store in fridge and use for 1 month
1. Lemon - 8
2. Gingelly oil - 1/2 cup
3. Red Chilli powder - 2 tbsp
4. Turmeric powder - 2 tsp
5. Asafoetida/Hing/Khaya Podi - 1/2 tsp
6. Mustard Seeds - 1 tbsp
7. Fenugreek Seeds - 1 tsp
8. Salt to taste
Preparation:
1. Wash lemons and boil for 10-15 minutes. Drain away the water and set aside to cool. Dry it and cut each lemons into 4 pieces
2. Dry roast mustard seeds, fenugreek seeds, turmeric powder, red chilli powder and hing together (do not burn the spices, else pickle will taste bitter). Set aside to cool. Put them in a blender along with salt and make into a fine powder. Keep aside till use
3. Heat oil in a deep bottomed kadai. and fry the lemons for 2-3 minutes
4. Add the powdered spices and mix well till everything is combined
5. Cook on low flame for 10 minutes till oil separates from the mix
6. Switch off the flame and set aside to cool
7. Store in an air tight container. Use clean and dry spoons to serve
You can store in fridge and use for 1 month
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