Lemon Pickle | How to make Lemon Pickle

5.0 from 1 review
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By Bapi Mondal
Created on 17th May 2017
  • Lemon Pickle, How to make Lemon Pickle
Lemon Pickleby Bapi Mondal
  • Lemon Pickle | How to make Lemon Pickle (1 likes)

  • 1 review
    Rate It!
  • By Bapi Mondal
    Created on 17th May 2017

About Lemon Pickle

A tangy and delicious lemon pickle.

Lemon Pickle is one dish which makes its accompaniments tastier. With the right mix of flavours, Lemon Pickle has always been everyone's favourite. This recipe by Bapi Mondal is the perfect one to try at home for your family. The Lemon Pickle recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Lemon Pickle is 19 minutes and the time taken for cooking is few minutes. This is recipe of Lemon Pickle is perfect to serve 20 people. Lemon Pickle is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Lemon Pickle. So do try it next time and share your experience of cooking Lemon Pickle by commenting on this page below!

  • Prep Time19mins
  • Cook Time0mins
  • Serves20People
Lemon Pickle

Ingredients to make Lemon Pickle

  • 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)

How to make Lemon Pickle

  1. Slit the lemons in two cuts, vertically. Keep the base intact.
  2. 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.
  3. Add all the masalas to this bowl of lemons and mix well. Let it sit for 5-6 hours then add mustard oil.
  4. 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.
My Tip: I always add one extra spoon of salt to achaar to increase it longevity. Adding raw mustard oil gives you superb taste.

Reviews for Lemon Pickle (1)

Sukhmani Bedi5 months ago
My favourite pickle recipe
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