Lemon And Green Masala Pickle Recipe
Ingredients
| Lemon, 2 1/2 kgs. | ||
| Small green chillies, 250 gms. | ||
| Ginger | 250 Gram | |
| Turmeric | 125 Gram | |
| Amba haldi, 125 gms | ||
| Salt | 900 Gram | |
| Chilli powder | 2 Tablespoon | |
| Turmeric powder | 2 Tablespoon | |
| Asafoetida | 1 Teaspoon | |
Directions
Peel, wash and dry ginger, fresh turmeric and amba haldi.
Chop finely.
Wash the green chillies with stems on and dry them.
Combine the dry ingredients.
Put four slits on lemons keeping the base intact.
Stuff the lemons with 3/4 th of the masala.
Slit the green chillies and stuff with some masala.
Mix the remaining masala with the chopped ginger mixture.
Fill a jar with chillies and ginger mixture.
Arrange lemons on top.
Close the lid.
Press the lemons gently, once a day, for a fortnight, so that the squeezed out lemon juice mixes with the mixture below.
Lemons will be ready after 2 months but the other mixture is ready for use.
Chop finely.
Wash the green chillies with stems on and dry them.
Combine the dry ingredients.
Put four slits on lemons keeping the base intact.
Stuff the lemons with 3/4 th of the masala.
Slit the green chillies and stuff with some masala.
Mix the remaining masala with the chopped ginger mixture.
Fill a jar with chillies and ginger mixture.
Arrange lemons on top.
Close the lid.
Press the lemons gently, once a day, for a fortnight, so that the squeezed out lemon juice mixes with the mixture below.
Lemons will be ready after 2 months but the other mixture is ready for use.
Chef
