Ingredients
| big Lemons / Nimbu | 1 kg |
| Cumin Seeds / Jeera | 2 tsp |
| Cinnamon / Dalchini powder | 1 tsp |
| nutmeg | 1/2 level tsp |
| asafoetida roasted | 1/2 tsp |
| whole Cloves | 10 |
| Coriander powder | 3 tsp |
| pepper powder | 3 tsp |
| black salt | 2(1/2) tsp |
| Red chili pepper / Lal Mirchi | 2(1/2) tsp |
| dry ginger powder | 1 tbsp |
| big cardamoms | 2-4 |
| Lemon juice | 1 cup |
| Salt | 10 tsp |
Method
1. Slit all the lemons into four pieces without separating them from the base or bottom.
2. Make sure, you need to slit them in such a way that ground spices can be stuffed very well.
3. Remove the seeds and set aside.
4. Grind all the dry ingredients to a fine powder.
5. Stuff the lemons with the ground spices.
6. Heat a non-stick pan and arrange the stuffed lemons in it.
7. Cook on a low flame till the juice boils.
8. Cool the pickle for 15-20 minutes and then put it in an airtight jar.
9. Keep in the sun for 4-6 days and shake it once daily.
10.Serve after 12-15 days.
2. Make sure, you need to slit them in such a way that ground spices can be stuffed very well.
3. Remove the seeds and set aside.
4. Grind all the dry ingredients to a fine powder.
5. Stuff the lemons with the ground spices.
6. Heat a non-stick pan and arrange the stuffed lemons in it.
7. Cook on a low flame till the juice boils.
8. Cool the pickle for 15-20 minutes and then put it in an airtight jar.
9. Keep in the sun for 4-6 days and shake it once daily.
10.Serve after 12-15 days.
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