Seasoned Lemon Pickle Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Lemon pieces1 Cup (16 tbs)
 Fenugreek seeds1⁄2 Teaspoon
 Asafoetida1⁄4 Teaspoon (1 Small Piece)
 Red chilies10 (Or To Taste)
 Mustard seeds1⁄2 Teaspoon, powdered
 Turmeric powder1⁄2 Teaspoon
 Oil1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 188 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3.8 mg0.2%

Total Carbohydrates 6 g2.2%

Dietary Fiber 2.4 g9.6%

Sugars 0.9 g

Protein 1 g2.1%

Vitamin A 3.4% Vitamin C 91.5%

Calcium 3% Iron 4.5%

*Based on a 2000 Calorie diet

Directions

1. Heat a kadai, dry roast the fenugreek seeds to dark brown, and remove. Add one teaspoon of oil to the kadai, fry the asafoetida, remove. Add the chillies, saute one to two 2 minutes, and remove. Cool and powder all the three together. Set aside.
2. Heat the rest of the oil, add the mustard seeds and when done, add the lemon pieces along with the turmeric powder. Saute for 3-5 minutes.
3. Add the prepared powder, and gently mix all of these thoroughly. Add a little salt if necessary.
4. Remove from fire, cool and bottle.
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