Lemon Pickle In Oil Recipe

  • 1 kg Lemons (Nimbu)
  • 240 grams Salt (Namak)
  • 1/2 litre Mustard Oil (Sarson Ka Tel)
  • 2 big pieces of asafoetida
  • 4 teaspoons Red chili pepper (Lal Mirchi)
  • 1/2 kg Ginger (Adrak)
  • 30 grams Mustard seeds (Rai/Sarson)
  • 120 grams whole fresh red chillies (Lal Mirchi)
  • 60 grams methi seeds
  • juice of two galgals or 1 cup Lemon (Nimbu) juice
  • 1 tablespoon Salt (Namak) for lime juice
How to make lemon pickle in oil:
  1. Wash and dry the lemons with a cloth.
  2. In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
  3. Heat the oil till smoky.
  4. Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
  5. Add chilli powder and stir till red colour appears.
  6. Remove from the fire, add mustard seeds and stir for a little while.
  7. Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
  8. Roast methi seeds and powder.
  9. Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
  10. Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.