Ingredients:
6 lemons ripe and juicy
1 cup sugar
1 tbsp. salt
1/2 tsp. fenugreek seeds
1/2 tsp. fennel seeds
1/2 tsp. nigella seeds (kalonji)
2 tbsp. chilli powder red
1 tbsp. salt
1/2 tbsp. turmeric powder
1/2 tbsp. mustard seeds crushed coarsely
1/2 tsp. asafoetida
1/2 tbsp. oil
Method:
- Wash lemons and wipe dry.
- Quarter lemons, deseed them carefully.
- Run them in a blender with sugar.
- The lemons should turn to coarse crumb like bits.
- Heat oil in a small pan, add seeds, allow to splutter, cool.
- Add all other ingredients, including salt and lemons, mix well.
- Sun this mixture for 4 days till matured.
Making time: 30 minutes. Maturing time 4 days.
Makes: 500 gms. of pickle (approx.)
Shelflife: 2 months
Pickles and Jam's Index
