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Preparation Time : 20
Cook Time : 35
Total Time : 55
Nimbu/ Lemon 500 g (big with thin peel) Roughly chopped ginger 2 tsp Cumin 1 tsp Asafoetida 1/2 tsp Fennel 1 tsp Turmeric 1 tsp Black salt 4 tsp Salt 2 tsp Vinegar 1/2 cup Sugar 2 cup and 2 tsp Water 2 cup Black Pepper 1/2 tsp (optionally) Mustard oil 2 tsp
Wash lemons and dry it in sunlight or with kitchen towel But make sure that no moisture is left Cut each lemon in 4 pieces or 8 pieces as you required Keep in a big bowl Add Vinegar, roughly chopped ginger, 3 tsp salt and 2 tsp sugar Mix well and keep aside for at least 2 hours Heat oil.....now keep low flame Add cumin, fennel, asafoetida and turmeric and saute it for few seconds Add water stir Add sugar and bring to a boil Add lemon pieces and wait till a boil Add black salt, black pepper (optionally) Now cook lemon in sugar water on medium heat till it convert in sugar syrup or "Ek taar ki chashni" Let it cool Store in a sterlized jar Instant lemon pickle is ready to eat. Make sure that jar should be clean and dry Never remove the pickle with wet spoon and hands.
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