Ingredients:
- 1 kg Lemon (Nimbu)
- 150g Rock Salt (Sendha Namak)
- 500ml RRO Mastdil (Premium Mustard Oil Kachi Ghani) (Sarson ka Tel)
- 2 tsp. of asafoetida
- 4 tsp. Turmeric (Haldi)
- 300g Ginger (Adrak)peeled, rinsed, slice into thick juliennes
- 30g Mustard Seeds Ground (Rai/Sarson)
- 200g Whole Fresh Green Chilies
- 60g Fenugreek (methi) Seeds
- 1 cup Lemon (Nimbu)juice
- 1tbsp. Salt (Namak)for lime juice
Instructions:
- Wash and dry the lemons with a cloth. Make four slits crosswise on each lemon, without cutting right through. Pack the salt inside the lemons and also rub a little salt on the outer surface.
- In a large vessel, heat the oil till smoky. Remove from the fire to cool and add asafoetida. Add haldi powder and stir till you get a good yellow colour. stir in the mustard seeds.
- Place the vessel on the fire again on low heat and stir in lemons, fresh green chilies and ginger.
- Roast Methi seeds and powder them, mix with the lemon juice and one tbsp. salt add to the lemon pickle giving a good stir.]
- Remove from the fire and allow the pickle to cool completely. Pour the lemons with the juice into a clean dry jar that has a tight lid.
