Sunday, June 10, 2007

Lemon pickle

1 kg Lemons
250 gm Salt
1 cup Mustard Oil
pinch of asafoetida
3 tsp Mustard seeds
1 cup Lemon juice
2 tsp Red chili pepper
3 tsp fenugreek seeds, powdered

Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily. Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan. Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
Keep for one week before serving.