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Sweet, Spicy and Tangy: Lemon Pickle in 3 different ways | Eagles Vine

Ingredients required- 10 lemons, 3 tbsp mustard oil, 2 tsp salt, 1 tsp amchur powder, ½ tsp turmeric powder, ½ tsp mustard seeds, ½ tsp cumin seeds, ¼ tsp kalonji, ¼ tsp black pepper powder and ¼ tsp asafoetida.

Method

  • Take water in a pan, add lemons and let it come to a boil once. Now lower the flame and let it simmer for 6-8 minutes.
  • Take out the lemons and let them cool down a bit. Now cut the lemons into small pieces and remove the seeds.
  • Add the lemon pieces in a large bowl. Now add salt, amchur powder, turmeric powder, black pepper powder and mix.
  • Heat oil in a pan and add mustard seeds. Let it splutter for a few seconds. Now add kalonji, asafoetida and cook for just one minute.
  • Now add this mixture in your bowl of lemons. Mix everything well.
  • Transfer the pickle to a sterilized glass jar and close the lid. Keep it in the sun for 5-6 days and shake it every day. After that, your tangy lemon pickle is ready to be consumed.

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The Times of India

The Times of India is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group. According to Audit Bureau of Circulations, it is ranked 9th in the world by circulation and 3rd in India.

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