Instant Lemon Pickle Recipe

Cooking Directions

• STEP 1.Wash and slice the lemons into thin rounds.
• STEP 2.In a pan, heat oil and add mustard seeds and fenugreek seeds. Let them splutter.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Add the lemon slices and cook for a few minutes until they soften.
• STEP 5.Remove from heat and let it cool. Transfer to a clean, dry jar.
• STEP 6.Store in a cool, dark place for a day to allow the flavors to develop.
• STEP 7.Serve the instant lemon pickle with rice, roti, or any Indian meal.

Cooking Tips

• Choose lemons that are firm and have a thin skin for the best results.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure to use a clean and dry jar for storing the pickle to prevent spoilage.
• The pickle tastes better as it ages, so you can store it for a longer duration for enhanced flavor.

Storage and Serving

• Store the instant lemon pickle in a cool, dark place for up to a month.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• You can also use the pickle as a flavor enhancer in curries or salads.
• Remember to use a clean and dry spoon every time you take out the pickle to maintain its freshness.