Preparation Time : 30 min
Cooking Time : 30 min
Total Time : 60
Recipe : pickle
Servings : 4
Ingredients
- 800 grams lemans / Nimbu Indian yellow lemons *
- 150 grams Salt / Namak
- 3/4 tsp Turmeric Powder / Haldi Powder
- 2.5 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Cumin Seeds / Sabut Jeera
- 1.5 tsp Fenugreek Seeds / Methidana
- 1 tsp Mustard Seeds / Rai
- 2 tbsp Ginger / Adrak Grated
- 1/2 tsp Asafoetida / Hing powder
- 2 cup Sugar / Chini
Instructions
- Wash and wipe lemons with a cloth,there should not be any moisture on the lemons.
- Now chop the lemons into small pieces(8-12 pieces from a lemon)
- In a pan dry roast cumin,fenugreek and mustard seeds to a nice golden colour(dont over do this)on slow flame, then grind to make a powder.
- Mix salt, turmeric ,asafoetida,1.5 tbs lemon juice and ground spices in the chopped lemon pieces and mix well.
- Cover the jar and keep aside for a month so the lemon skin will become soft due to the salt.keep shaking the jar once in a day.
- After a month when lemon peel become soft, add the sugar and grated ginger in lemons and mix well .
- Cover the jar mouth with a muslin cloth and try to keep the jar in sunlight for few hours daily for approx 2 weeks or till the sugar will melt and the syrup become thick.
Recipe Notes
Serving Suggestions-taste great with paratha,rice and khichdi .
My Notes-
1-I have used small Indian yellow lemons.
2-If you add sugar in the beginning then lemon peels will take longer time to soften .
3- You may also add some chopped green chilies to it at step 6.
1-I have used small Indian yellow lemons.
2-If you add sugar in the beginning then lemon peels will take longer time to soften .
3- You may also add some chopped green chilies to it at step 6.
