Name: Lemon Pickle recipe by Bapi Mondal at BetterButter
Prep time: 19 min
Total time: 19 min
Yield: 20
Ingredients: Small size lemon - 20; 11/2 spoon - Roasted ground methi powder; 11/2 spoon - Roasted ground dhaniya powder; 11/2 spoon - Roasted sauf powder; 2 pinch - original hing (asafoetida); 11/2 spoon - .Haldi powder; 11/2 spoon - Chilli powder; 11/2 spoon - White mustard powder; Salt as per taste, i took five to six spoons.; 1 cup - mustard oil (raw)

ABOUT Lemon Pickle RECIPE

A tangy and delicious lemon pickle.

Ingredients Serving: 20

Small size lemon - 20
11/2 spoon - Roasted ground methi powder
11/2 spoon - Roasted ground dhaniya powder
11/2 spoon - Roasted sauf powder
2 pinch - original hing (asafoetida)
11/2 spoon - .Haldi powder
11/2 spoon - Chilli powder
11/2 spoon - White mustard powder
Salt as per taste, i took five to six spoons.
1 cup - mustard oil (raw)

Instructions

Slit the lemons in two cuts, vertically. Keep the base intact.
Place all the lemons in a glass bowl and add haldi, salt and mix well. Keep it covered for one night. By next day the lemons will release water. Don't discard it.
Add all the masalas to this bowl of lemons and mix well. Let it sit for 5-6 hours then add mustard oil.
Mix well and keep this pickle for 25-30 days in the bowl and in the sun for 2-3 days in a week. It will be ready to eat in a months time.

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