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Lemon ( Lime ) Pickle

1 big lemon or 2 limes
1 or 1 & 1/2 tsp.  salt
1 hot green pepper, finely chopped
1/2 tsp.  asafetida ( hing ) powder
1/2 tsp.  methi ( fenugreek ) seeds
1 tsp.  vegeable oil
1/2 tsp.  black mustard seeds
1/2 tsp.  turmeric powder
1 tsp. or more red pepper powder

Wash and dry the lemon / limes. They shouldn't have any moisture. Cut them into small pieces ( about 16 pieces for lemon and 8 pieces for lime ).

Transfer lemon / lime to a clean dry ceramic or glass bowl. Add the salt and hot green pepper.

In a small frypan, dry roast the asafetida powder and 1/4 tsp. methi seeds. Grind them to fine powder using an electric grider. keep them aside.

Heat oil in a heavy sauce pan, add the mustard seeds and the other half of methi seeds. When the mustard seeds pop, turn off the stove and add the turmeric powder and red pepper powder, and stir well. Add them to the lemon / lime.

Add the asfetida and methi powder to the lemon / lime and mix them well.

You can put the lemon pickle in a glass jar with tight lid. This can be outside for about a week. Use a clean dry spoon when you take them out.


Note:  This can good to eat with yogult rice or chapathi.
            The lemon and lime can be cooked in water before cut in pieces.

 

 

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