#cook pad india#seasonal achar Lime,green chilli,ginger pickle

Name: #cook pad india#seasonal achar Lime,green chilli,ginger pickle
Total time: 1800 s
Yield: 12 people.
Cuisine: Indian
Ingredients: 20 nos Lemon; 150 gms Ginger; 100 gms Green chilli; 1 teaspoon Haldi; 1 teaspoon Hing; 2 teaspoon Black rai; 1/2 teaspoon Methi powder roasted and powdered; 5 to 6 teaspoon Seasome oil; 3 teaspoon Rock salt or motta salt pather; 1 teaspoon Vinegar

Usha Ravishankar @Usharavi1964

Duliajan Dibrugargh District. Assam

A lot of lemons are available in my garden this is the season here in North east India So for healthy, high humidity sun rays our body gets a week and energy we want a lot of vitamin c in our body daily day to day basis.so I decided to prepare this pickle within 25 minutes. prepare it and preserve in a clean bottle and keep it in sun rays for at least a week until your pickle is ready to eat.

Usha Ravishankar @Usharavi1964

Duliajan Dibrugargh District. Assam

Saved

Ingredients

30 minute.

12 people.

20 nosLemon
150 gmsGinger
100 gmsGreen chilli
1 teaspoon Haldi
1 teaspoonHing
2 teaspoonBlack rai
1/2 teaspoonMethi powder roasted and powdered
5 to 6 teaspoonSeasome oil
3 teaspoonRock salt or motta salt pather
1 teaspoonVinegar

Saved

Steps

30 minute.

1

Take a thick kadai fill it with water dip all the lemon add a little bit of haldi and salt. let them boil for 20 minutes. your lemon skin will be softened by now. pour the water and let them cool. after that cut it into cubes and keep it away.
2

Next step cut your green chilli, into two parts. keep them away. Then remove your ginger skin and cut it into small cubes to keep it away. all the ginger and green chilli are washed properly and cleaned with a white cloth please ensure there is no water over it. This step is very important to follow so that your pickle will be long-lasting..
3

Then take a kadai and dry roast your black rai, salt, and methi gota keep it aside Then drop 4 teaspoons of seaming oil let them heat and put off your flame pour your black rai, hing, methi got everything mixed, then transfer into your small cube lemon cuts, adding haldi, already steamed in water and finally add the tadka over it, everything blends and rotate with wooden spatula nicely. And finally, add vinegar to it.
4

Everything transfer into your glass jar add some more lemon juice over it. and cover with white cloth and keep it in sunrays for a week your achar will be ready to eat with rice or roti your wish...