LIME GINGER CHILI PICKLE
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.
