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Crushed Lemon Pickle

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 6 Lemons ripe and juicy

    2. 1 cup 198g / 7oz Sugar

    3. 1/2 teaspoon 2 1/2ml Fenugreek seeds

    4. 1/2 teaspoon 2 1/2ml Fennel seeds

    5. 1/2 teaspoon 2 1/2ml Nigella seeds - (kalonji)

    6. 2 tablespoons 30ml Chilli powder red

    7. 1 tablespoon 15ml Salt

    8. 1/2 tablespoon 7 1/2ml Turmeric powder

    9. 1/2 tablespoon 7 1/2ml Mustard seeds crushed coarsely

    10. 1/2 teaspoon 2 1/2ml Asafoetida

    11. 1/2 tablespoon 7 1/2ml Oil

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Wash lemons and wipe dry. Quarter lemons, deseed them carefully. Run them in a blender with sugar. The lemons should turn to coarse crumb like bits. Heat oil in a small pan, add seeds, allow to splutter, cool. Add all other ingredients, including salt and lemons, mix well. Sun this mixture for 4 days till matured. Making time: 30 minutes. Maturing time 4 days. Makes: 500 g of pickle (approx.) Shelflife: 2 months

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