Instant Lemon Pickle

30 minutes
1 small jar
Indian
Instant Lemon Pickle Recipe - Ranveer Brar

Ingredients

8-10 Lemons

10 Dry Red Chili, long variety

1 tbsp Sesame Oil

½ tsp Mustard Seeds

¼ tsp Asafoetida/Hing + ¼ tsp

½ tsp Turmeric Powder

1 tsp Fenugreek Seeds (roasted & powdered)

Salt to taste

Process

  • Pierce the lemon with a sharp object from one end to another end.
  • In a pressure cooker add ½ cup water and salt, mix well. Add lemons and cover the lid. Cook for 5-6 Keep aside so the pressure goes off.
  • Now remove the lemons and cut into small pieces, discard the seeds.
  • Now powder the dry red chilies in a grinder to coarse powder, keep aside.
  • Heat oil in a kadhai. Add mustard seeds, ¼ tsp asafoetida and let them splutter.
  • Add the chopped lemon pieces along with prepared chili powder, turmeric, ¼ tsp fenugreek powder, salt and mix well. Cook till excess moisture goes off.
  • Refrigerate in air-tight container and store up to 1 week.

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