Wednesday, November 16, 2016

South Indian Lemon Pickle

10 Lemons 
2 lemon's juice 
Rock salt 10tbsp 
4 tbsp red chilli powder 
1 tbsp mustard 
1 tbsp fenugreek seeds 
1 tbsp asafoetida powder 
10 tbsp gingelly oil 

Cut lemons into 6 pieces and discard the seeds.
In a glass bottle add 1 chopped lemon and 1 tbsp of salt.
Follow this process of 1 lemon and salt layer for remaining lemons.
At last add 2 lemon's juice on top and seal tightly.
Let  the bottle in sun for atleat 10 to 15 days.

In hot pan fry fenugreek seeds and asafoetida.
Once the mixture is cooled powder it.
Heat oil in pan add mustard seeds and allow to pop. 
Next add marinated lemon and chilli powder.
Heat lemons for  5 minutes,add the powder and switch off the flame.
Mix and  allow to cool completely in the same pan.
Store in a sterilized glass jar.


About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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