Ingredients
10 to 15 nos lemons cut into small pieces
Cooking oil as needed
1 tsp mustard seeds
little bit of asafoetida
Salt as needed
1 tbsp chilli powder
Roasted mustard and fenugreek seeds powder
How to make lemon pickle
1. To a heated pan, add enough oil.
2. To the heated oil add 1 tsp mustard seeds and a little bit of asafoetida and let the mustard crack.
3. Now add the cut lemon pieces and add some salt as needed.
4. One the lemon has cooked enough add 1 tbsp of chilli powder and mix well
5. Prepare a powder with roasted mustard and fenugreek seeds in equal quantities and add 1 tbsp of this powder the pickle and mix well
6. Now the lemon pickle is ready to be served. You can preserve this lemon pickle in air tight container for up to 2 months.
