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Lemon pickle is a favourite side dish. This is a easy and quick recipe. We are making instant pickle and you can have it during fasting too. Try this recipe and write me. Do not forget to like, share and subscribe.
Ingredients:
• 6 Lemons
• 2 tbsp Red chili powder
• 1 tbsp Black salt
• 1/2 cup Sugar
Method:
• Take lemons and wash these really good.
• Cut them into 8 pieces and try to remove as many seeds as
possible.
• In a cooker pot take lemon pieces.
• Add red chili powder, black salt and sugar. Mix well.
• You can use grated gudh instead of sugar.
• Take cooker and add water in it.
• Transfer the pot and cover it with a lid.
• Close the cooker lid and cook on medium heat until 8-10 whistles.
• Let the cooker cool down.
• Take the pot out and drain all the syrup into a sauce pan. Do not
take out any lemon pieces.
• Taste the syrup and add red chili powder, black salt and sugar
according to your taste.
• Mix well and put the pan on the gas.
• Cook on medium heat for about 6-7 minutes until it thickens up
really good.
• Transfer the syrup into lemon pieces and mix well.
• Let the pickle cool down completely. Instant lemon pickle is
already.
• Fill it into a clean glass jar.
• You can store it in freeze for about 3-4 months.
Tips:
• Use yellow lemons with thin skin. Never use lemons with thick
skin.
• You can have black salt during fasting too. As it is salty we are
not using regular salt.
• Use bedgi mirchi powder as it gives nice color to pickle but the
pickle doesn’t taste too hot.
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