Lemon Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the lemons thoroughly.
• STEP 2.Cut the lemons into small pieces and remove the seeds.
• STEP 3.In a bowl, mix the lemon pieces with salt, turmeric, chili powder, and other spices.
• STEP 4.Transfer the mixture to a sterilized glass jar and cover it tightly.
• STEP 5.Keep the jar in a cool and dry place for 3-4 days, shaking it occasionally.
• STEP 6.After 3-4 days, heat oil in a pan and add mustard seeds and fenugreek seeds.
• STEP 7.Once the seeds start to splutter, remove the pan from heat and let the oil cool.
• STEP 8.Pour the cooled oil over the lemon mixture in the jar and mix well.
• STEP 9.Cover the jar tightly and let the pickle mature for at least a week before serving.

Cooking Tips

• Make sure to use fresh and firm lemons for the pickle.
• Sterilize the glass jar by washing it with hot water and drying it thoroughly.
• You can adjust the amount of chili powder and spices according to your taste preference.
• The pickle tastes better as it matures, so let it sit for a week before consuming.

Storage and Serving

• Store the lemon pickle in a cool and dry place.
• It can be stored for several months if kept in an airtight container.
• Serve the lemon pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread or added to sandwiches for an extra kick of flavor.