lemon - 12 medium sizedsalt - 1 heaping teaspoonChilli powder - 2 Tbloil - 1 Tbl.Tumeric powder - 1/2 tsp.mustard seeds - 1/2 tsp.Heat water in a big vessel. When it becomes very hot (do not boil) switch off the heat. Add whole lemons to water and keep lid on tightly for 10 minutes. Strain the water completely and chop lemon into small pieces. Add 1 cup fresh water and cook for few minutes. Add salt and turmeric powder. Remove from fire and allow to cool. Heat oil separately, add mustard seeds. When it splutters remove from fire. Add to the lemon along with chilli powder. This pickle can be served immediately, and stays good for 2 to 3 weeks only.
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