Ingredients:
Diced Lemons- 7cups
Salt - 3/4 cup
Red chili powder-3/4cup (not extra hot)
Roasted methi powder- 2-3Tbsp
Turmeric-1Tbs
Oil- 1 1/4 cup
Mustard seeds- 1Tbs
Hing (Asafoetida)-1tsp
Method:
In a large bowl cut each lemon into 8-10 pieces depending on the size of lemon, and squeeze the juice lightly, add salt and turmeric, mix well, cover it and set aside for 3days. Mix the pieces in between every day.
Fourth day lemon pieces will look little wilted. Add chili powder, methi powder and mix well. Once all the spices incorporate well, prepare the seasoning.
Heat oil in a pot, add mustard seeds, when they splatter add the hing and let it cool and add to the pickle. Mix well and transfer to the clean bottle. Make sure to cover the pickle top with oil. Allow 2-3 days out side at room temperature to absorb all the flavors, later store in refrigerator.
Red chili powder-3/4cup (not extra hot)
Roasted methi powder- 2-3Tbsp
Turmeric-1Tbs
Oil- 1 1/4 cup
Mustard seeds- 1Tbs
Hing (Asafoetida)-1tsp
Method:
In a large bowl cut each lemon into 8-10 pieces depending on the size of lemon, and squeeze the juice lightly, add salt and turmeric, mix well, cover it and set aside for 3days. Mix the pieces in between every day.
Fourth day lemon pieces will look little wilted. Add chili powder, methi powder and mix well. Once all the spices incorporate well, prepare the seasoning.
Heat oil in a pot, add mustard seeds, when they splatter add the hing and let it cool and add to the pickle. Mix well and transfer to the clean bottle. Make sure to cover the pickle top with oil. Allow 2-3 days out side at room temperature to absorb all the flavors, later store in refrigerator.
