Lemon Pickle
Ingredients
- 1 tbsp Cumin Seeds
- 1 tbsp Carom Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Black Pepper Corn
- 1 tbsp Yellow Mustard Seeds
- 1 Big Cardamom
- 6-7 Cloves
- 2 Small Cardamom
- ½ kg Lemon
- ¼ tsp Asafoetida
- 1 tsp Turmeric Powder
- 2 tbsp Red Chilli Powder
- 3 tbsp Rock Salt
- 3-4 Lemon Juice
Instructions
- Heat a pan on medium heat and add cumin seeds, carom seeds, fennel seeds, black pepper corn, yellow mustard, big cardamoms, cloves, small cardamom.
- Roast well till aroma starts coming turn off the heat and let it cool down completely.
- Once cold add masala in a grinder and make a fine powder of it.
- Wash and dry lemons, then remove the sides cut the lemon into desired size and remove all seeds.
- Transfer the lemons into a bowl, add asafoetida, turmeric powder, red chilli powder and powdered masala.
- Next add rock salt and mix well.
- Now squeeze 3-4 lemons in it mix again, fill in clean dry glass bottle.
- Cover the top with a cotton cloth and secure it with a rubber band.
- Keep in sunlight for 4-5 days and mix twice a day while shaking it properly.
- Once achaar is ready store it in clean, dry glass container.
Video
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