Lemon Chilli Pickle
Lemon Chilli Pickle
Cooking Instructions
- 1
Wash and pat dry lemons and green chilli. Remove the top of chilli. Place them in sun for 1 hour.
- 2
Now cut lemons in 4 pieces. Apply salt, red chilli and carrom seeds thoroughly in lemons and chillies.
- 3
Dry roast fenugreek, mustard, fennel, black pepper and black salt and cumin seeds in a wok and remove in a plate. Allow it to cool. Then coarsely grind in a mixer. Now Heat mustard oil in that wok. Keep aside for 15 minutes to cool. Mix coarsely grinded masala mixture in mustard oil.
- 4
Now pour this masala on lemon and chillies and mix well.
- 5
Mix it in such a way that lemon pieces and green chilli are coated well with this masala.
- 6
Now transfer it in a jar and keep jar in sun for a day. Mix the pickle thoroughly in between. It will be ready instantly. No need to add preservatives as lemon and salt is in the pickle.
- 7
Keep it in sun for a day covered its lid tightly.
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