Ingredients:
Lemon - 3 medium
Salt - 1 tbsp
Red chilli powder - 1-2 tbsp
Fenugreek seeds - 1 tsp
Asafoetida - 1/4 tsp
Sesame oil - 2-3 tbsp
Mustard seeds - 1 tsp
Curry leaf - a sprig
White vinegar - 1 tsp
Method:
Heat tbsp of oil in a kadhai and shallow fry the lemon until the skin is soft(approx 4-5 mins).
Chop lemon finely into tiny pieces.Keep the skin on, this helps the pieces to remain firm.
Dry roast fenugreek seeds and grind into a fine powder.
Add salt, red chilli powder, fenugreek powder, asafoetida to lemon. Mix well.
In a kadhai add oil and season mustard and curry leaves.
Add seasoning and vinegar to pickle. Mix well and keep aside for a day before using. This helps the lemon to soften and spices to blend well.
Store in a air-tight container and refrigerate.
Note:
This pickle stays good for 2 weeks in refrigerator. Vinegar acts as a preservative.
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