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Stuffed Lemon Pickle Recipe

Ingredients:
  • 1 kg Lemons (Nimbu)
  • 1/2 level teaspoon nutmeg
  • 8 Cloves (Lavang)
  • 4 teaspoons pepper
  • 2 teaspoons Cumin Seeds (Jeera)
  • 3 teaspoons Red chili pepper (Lal Mirchi)
  • 2 teaspoons Coriander (Dhania) powder
  • 2 teaspoons dry Ginger (Adrak) powder
  • 1/2 teaspoon Cinnamon (Dalchini) powder
  • 2 big cardamoms (Elaichi Moti)
  • 1 teaspoon asafoetida (roasted)
  • 3 teaspoons Black Salt (Kala namak)
  • 12 teaspoons table Salt (Namak)
  • 1 cup Lemon (Nimbu) juice
How to make stuffed lemon pickle:
  1. Slit the lemons into four without separating them at the base.
  2. Remove all the seeds.
  3. Grind all the dry ingredients to a fine powder.
  4. Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
  5. Cook on a low fire till the juice boils.
  6. Cool and put the pickle in airtight jar.
  7. Keep in the sun for 4 days shaking it once daily.
  8. Serve after 2 weeks.
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