Pickle: Here is a lip-smacking, easy and quick recipe of making lemon pickle

Pickle has always been a part of the Indian diet. Pickles can be served with all meals throughout India. A tangy pickle that tastes great with curd rice can make your meal lip-smacking. The use of roasted and ground mustard seeds in this recipe adds a supplementary burst of flavours. Use some fresh firm lemon for preparing the pickles. Also use the juice of lemon, since that enhances the flavour of the pickle. So, here is the recipe on how to make a tangy and tasty lemon pickle at home.

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Pickle Recipes: How to make tangy Lemon pickle at home

Ingredients of Lemon pickle:

Some of the essential ingredients that are to be used while preparing tangy lemon pickle are:

• 8 Lemons
• 20 Red chillies
• 3 tsp mustard oil
• 1 tsp fenugreek (Methi)
• 1 tsp turmeric (Haldi)
• 1 tsp asafoetida (Hing)
• Salt to taste
• 2 Tbsp sesame oil

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Method of preparing the tangy lemon pickle at home easily:

• Step 1: Wash the lemons and pat dry them. Cut them into small pieces and place them in a clean bowl. Add salt to it
• Step 2: Dry roasted fenugreek and red chillies one by one in a pan. Finely powder them in a blender
• Step 3: Add some turmeric to this powder and then mix it with the lemon salt mixture.
• Step 4: In a small pan, add sesame oil and mustard seeds. Also, add in asafoetida. When the mustard seeds crackle, switch off the flame. Let the oil cool completely.
• Step 5: Add this oil to the lemon mixture and stir it well.
• Step 6: Store this mixture in a clean and dry container, bottle or ceramic pot for at least two days before you use
• Step 7: Also be sure that you use a clean and dry spoon while taking the pickle out.

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It takes minutes to prepare lemon pickle rather than days which is usually the case for other pickles. It contains no excess oil, and the salt quantity is less too. Once prepared, this pickle can be stored up to three months in the fridge.

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