January 4, 2007

Lemon Pickle

  • Lemon 6 small or 4 large
  • Red Chilli powder 1/2 cup
  • Turmeric powder 1/4 t.spoon
  • Methi(Fenugreek) seeds 1/2 t.spoon
  • Mustard 1/4 t.spoon
  • Hing(Asafoetida) 1/4 t.spoon
  • Salt 1/4 cup
  • Cooking oil 1/4 cup
Cut lemon into small dices, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this lemon and mix it well.
Roast methi seeds and dry grind it and keep it aside.
Heat oil in a pan, and add mustard, and hing and let it cool. When the above oil becomes room temperature, mix it with the lemon, and add the roased methi powder.