Lemon Pickle

Course: pickle
Cuisine: Indian
  • 10 no Lemons
  • 100 grms Salt
  • 3-4 tsp Turmeric
  • 50 grms Jeera
  • 50 grms Mustered seeds
  • 20 grms Fenugreek seeds
  • 16 no Red Chillies
  • 200 grms Salt
  • 100 grms Fresh ginger-garlic paste
  • 3-4 tsp Turmeric
For the seasoning
  • 300 ml Oil
  • 10 no Red Chillies
  • 50 grms Jeera
  • 50 grms Mustered seeds
  1. Wash the lemon in water and dry them with a clean cloth. Make sure there is no moisture.

  2. Cut them into 4 pieces from one lemon of 1 inch in size and remove the seed.

  3. Take lemon pieces into a container and add salt (100g) and turmeric (3-4sp). And mix them well.

  4. In a pan dry roast the jeera(50g), fenugreek seeds (20g) and 15 red chillies one after another. And grind them into a fine powder. Mix the lemon pieces with this mixture.

  5. Heat oil (300ml) to boil in a pan; remove from the flame allow to cool while it is warm add red chillies (10), jeera (50g) and Mustered seeds (50g) keep a side to cool completely.

  6. Now pour the oil into the lemon mixture and mix well. Transfer this into a clean and tight glass bottle. 

Recipe Notes

Serve this after 2-3 days.  Make sure that there shouldn’t be any moisture and keep your hands always dry and clean.