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Pickles enhance the taste of any dish, no matter what the dish is. Some people eat pickles with their food to add flavor and zest. Most people carry pickles on picnics or travels as it does not spoil for a long time and can be easily stored. Today we are going to share with you the recipe of making lemon pickle. It will not take much effort to follow this recipe and the dish will be ready in no time. Boo is very beneficial for digestion. In such a situation, eating their pickle will keep the stomach fine.
Material:
800 grams lemon
150 grams salt
three-fourth teaspoon turmeric powder
One and a half teaspoon red chili powder
one and a half teaspoon cumin
one and a half teaspoon fenugreek seeds
1 tablespoon mustard seeds
2 tbsp finely chopped ginger
half teaspoon asafoetida powder
Method:
-Wash the lemons thoroughly, taking care that there is no water left on them.
-Cut the lemon into small pieces (8-12 pieces).
– Fry cumin, asafoetida and mustard in a pan on low flame till they turn golden.
– Let the spices cool and then grind them with the help of a mixer and make powder.
– Mix salt, turmeric, asafoetida and ground spices in a bowl. Add lemon pieces to this mixture and mix well.
-The masala will stick well on the lemon pieces.
-Take out the pickle in a glass jar or container and keep it for a month.
-First of all, keep the pickle jar in the sun for a week, the pickle will melt quickly.
-Shake the jar or jar once a day so that the salt mixes well in the pickle.
-After a month, when the lemon peel becomes soft, add finely chopped ginger to it.
-Seal the jar and leave it in the sun for a few hours.
-Repeat this process for a few weeks until the pickle syrup becomes thick.
-Lemon pickle is ready. Enjoy it with paratha or roti.