Spicy Lemon Pickle Recipe
Ingredients
| Lemons | 18 Large | |
| Salt | 1 Cup (16 tbs) | |
| Chilly | 3 Tablespoon | |
| Oil | 6 Tablespoon | |
| Turmeric powder | 1 Teaspoon | |
| 1 tsp asafoetida powder | ||
| 1 tsp fenugreek powder | ||
| Mustard seeds | 1 Teaspoon | |
Directions
1. Wash, wipe and cut 12 lemons into very small pieces discarding the seeds. Extract juice of 6 lemons and set aside. Cut the peel if soft and fresh, and add to the rest of the pieces.
2. Heat the oil, add the mustard and when done, the lemon pieces and turmeric powder. Stir fry on low heat until the pieces become soft.
3. Add the chilly, fenugreek and asafoetida powders, and continue to fry adding salt.
4. When sufficiently done (the oil stands on the surface), add the lemon juice and mix thoroughly.
5. Remove from fire, cool and bottle.
2. Heat the oil, add the mustard and when done, the lemon pieces and turmeric powder. Stir fry on low heat until the pieces become soft.
3. Add the chilly, fenugreek and asafoetida powders, and continue to fry adding salt.
4. When sufficiently done (the oil stands on the surface), add the lemon juice and mix thoroughly.
5. Remove from fire, cool and bottle.
Chef
