LEMON PICKLE.:-
NEEDED:-
LEMON - 20 NOS.
TIL OIL ( GINGELLY ) - 100 ML.
RED CHILLI POWDER - 100 GM
SALT - 100 GM
MUSTARD - 1 TSP
ASAFOETIDA - 1 PINCH
METHOD:-
WASH AND DRY THE LEMONS IN A CLOTH. CUT INTO 8 PIECES AND REMOVE THE SEEDS. PUT IT IN A JAR WITH SALT. COVER IT WITH CLOTH & KEEP ASIDE FOR 2 DAYS. THEN SHAKE WELL ONCE IN A DAY . AFTER 4 DAYS KEEP THE JAR IN SUNLIGHT FOR 2 HOURS.
HEAT OIL IN A PAN. ADD MUSTARD AND ASAFOETIDA. OFF THE STOVE AND KEEP THE OIL FOR COOLING. AFTER COOLING ADD THE RED CHILLI POWDER ALONG WITH MARINATED LEMON & SALT. STIRR WELL AND PLACE IT IN SMALL JARS . USE IT AFTER 2 DAYS. IT WILL BE SERVED WITH CURD RICE OR CHAPPATHIS.
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