Lemon Pickle In Oil How To Make It
Ingredients:
- 2 kg Lemons (Nimbu)
- 200 gm ginger
- 2-3 pieces of asafoetida
- 50 gm mustard seeds
- 4 cups mustard oil (Sarson Ka Tel)
- 150 gm whole fresh red chillies (Lal Mirchi)
- 4-6 tsp Red chili pepper (Lal Mirchi)
- 1 cup fresh Lemon (Nimbu) juice
- 100 gm methi seeds
- 300 gm salt
1.Wash the lemons and pat dry with clean kitchen napkin.
2.Opening each into 4-6 long cuts and run a blade to make a few openings.
3.Pack the lemon with some salt and keep aside for not many minutes work lemon tenders.
4.Heat mustard oil until smoky and promptly evacuate from blaze.
5.Include entire bits of asafoetida and pound it with a spoon.
6.Include chilli powder and blend press on to get an exceptional red color.
7.Include mustard seeds and blend briefly.
8.Evacuate from the blaze and blend red chillies, ginger and lemons.
9.Again keep the vessel on level fire and cook until minimal tenders.
10.Cook the methi seeds in a differentiate pan and granulate into a smooth powder.
11.Blend methi seed powder in the pickle and cook for 3-5 more minutes.
12.Evacuate the pickle from blaze, permit to cool and after that pack it in impenetrable jug.
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on 16:10.
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