Cooking Tips


Lemon Pickle 


  • 1 kg Lemons (Nimbu)
    240 grams Salt (Namak)
    1/2 litre Mustard Oil (Sarson Ka Tel)
    2 big pieces of asafoetida
    4 teaspoons Red chili pepper (Lal Mirchi)
    1/2 kg Ginger (Adrak)
    30 grams Mustard seeds (Rai/Sarson)
    120 grams whole fresh red chillies (Lal Mirchi)
    60 grams methi seeds
    juice of two galgals or 1 cup Lemon (Nimbu) juice
    1 tablespoon Salt (Namak) for lime juice

How to make lemon pickle in oil:

  • Wash and dry the lemons with a cloth.
  • In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
  • Heat the oil till smoky.
  • Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
  • Add chilli powder and stir till red colour appears.
  • Remove from the fire, add mustard seeds and stir for a little while.
  • Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
  • Roast methi seeds and powder.
  • Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
  • Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.