Thursday, September 2, 2010

Lemon pickle

Lemon – 12 nos’s
Mustard seeds – 1tsp
Fenugreek – 2tsp
Chili powder -3 tbs
Coriander powder – 1 ½ tbs
Asafetida – 1 tsp
Vinegar - 2tbs
Salt as required
Oil Gingley oil (sesame )


Wash the lemon nicely and steam it for 10 mins. Allow it to cool and cut each one into 4 or 5 pieces and keep aside.

Heat some oil in a pan and add mustard seeds, when it splutters add fenugreek and asafetida, just sauté for a minute, see that it is not burnt. Then add the lemon pieces, chili powder, coriander powder, salt and mix well. Add the remaining oil and keep mixing nicely. Finally add vinegar, mix well and remove from fire.

Allow it to cool and transfer into a air tight containter.