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Recipes in English
>>
Achar / Pickle Recipes
>> Lemon Pickle |
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Lemons (nimbu),
washed, wiped, slit in
Quarters without separating the pieces 2 kg |
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Juice of
lemons (nimbu) 1 kg |
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Sugar 1 cup /
150 gm |
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Black salt (kala
namak) 250 gm |
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Black
cardamoms (badi elaichi) 25 gm |
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Black
peppercorns (sabut kali mirch) 15 gm |
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Dry red
chillies (sookhi lal mirch) 25 gm |
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Cumin (jeera)
seeds 2 tbsp / 12 gm |
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Black cumin
(shah jeera) seeds 2 tbsp / 12 gm |
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Carom (ajwain)
seeds 15 gm |
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Asafoetida (hing)
a pinch |
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Ginger powder
(sonth) 100 gm |
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- Grind
the sugar, black salt, black cardamoms, black pepper, dry
red chillies, cumin seeds, black cumin seeds, carom seeds,
asafoetida, and ginger powder together to a fine powder. Mix
1/2 cup lemon juice with the powder and stuff the slit lemons
with this powder mixture.
- Arrange
the stuffed lemons in a glass jar, with a layer of the
powder mixture between them. Repeat till all the lemons and
powder mixture are used up. Pour the remaining lemon juice.
Cover with a thick cloth for the first 2 days and then put
the jar out in the sun for 2 weeks, shaking occasionally.
This pickle aids digestion and can stay for up to 25 years.
- Time:
Preparation time: 2 weeks
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