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2498
155
4.6(10)
0
Jaya Rajesh
This pickle is easy to make. It goes well with parantha, biryani and toast. It does not have any oil yet it stays well for more than a year.
Nigella kya hai
Hi! Pls do share the recipe for the achar masala as mentioned in the pickle recipe.
The preparation of this pickle is started a day ahead. Choose good quality lemons wash and wipe dry with muslin cloth.
Cut each lemon into 8 equal parts and remove each and every seed from them.
Place the chopped lemon in a food grade plastic vessel and cling wrap it and place in fridge for overnight.
Next day take it out pulse it in a grinder in 3 batches and remove in a heavy bottomed steel vessel.
Add in salt, chili powder, achar masala and sugar.
Mix well and cook it on low flame till sugar dissolves and the mixture starts to boil.
Next add in jaggery and fennel seeds and again boil till the mixture looks little thick. Switch off the gas. Don’t over cook or else the pickle will be hard.
Now store this in a clean sterilized bottle once it is completely cooled.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Mansi Negandhi Sampat
Mandeep hundal
Pallavi Nayyar
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