Ingredients: Lemon 12 to 15 pieces
Chili powder 150 gms.
Turmeric Powder 1 table spoon
Mustard seeds 2 table spoons
Fenugreek 2 table spoons
Asafoetida Powder 1 table spoon
Gingelly oil 250 ml
Method: Dry roast fenugreek and powder it. Wash the lemons and wipe them nicely. Then cut all the lemons into pieces. Remove the seeds. Add salt and turmeric powder. Heat a small portion of oil in a kadai, add mustard seeds and asafoetida. Then add them to lemon pieces. Add chili powder, fenugreek powder and the remaining oil. Allow it for two or three days. In between shake well daily. The fourth day, the pickle is ready for use.
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