Ingredients
20 lemons
1/4 cup salt
1 1/2 cups of sugar
8 crushed pepper
1/2 tsp roasted and crushed methi powder
11/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp Kala namak/black salt
For the tempering:
3 tsp oil
2 tsp mustard
1/4 tsp hing/asafoetida
Procedure
Wash lemons and wipe them with one clean cotton cloth.
Cut the 15 lemons into 8 pieces. Remove all the seeds if possible.
Take the remaining 5 lemons and extract the juice from them.
Put the lemon pieces in a steel or glass bowl. Add salt and mix well.
Cover the bowl with a clean cotton cloth, to avoid an acidic smell.
Rest it for 3-4 days. Mix it daily once .
After 4 days remove the cloth and mix it well.
Use only steel pot to make pickle. Do not use iron, copper, bronze, or aluminum pots.
Put sugar in a steel bowl, add extracted lemon juice and 3 tbsp water to it.
Let it boil, once it starts boiling and sugar syrup is ready, add crushed pepper, Crushed methi powder, turmeric powder, and red chilli powder.
Now add lemon pieces and mix well.
Let it boil for 15 minutes on a medium flame. Add Kala namak and boil for 5 minutes.
Turn off the flame. Let it come to room temperature.
Prepare the tempering using the mentioned ingredients. Let it come to room temperature.
Add the tempering to the prepared pickle, mix well.
Store the pickle in a clean glass jar and enjoy.
Refrigerate the pickle. (optional)
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