Lemon pickle - limbu ka achar

Name: Lemon pickle - limbu ka achar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: Lemons 6; Hot Water enough to soak lemon fully; Salt 1/2 cup; Turmeric 1 teaspoon; Methi Fenugreek seeds 2 teaspoons; Red Chilli powder 3 tbspn; Hing Powder 1 teaspoon; Sesame oil 1 cup approximately

Main Dish

Very Easy

30 min

Ingredients

Lemons 6
Hot Water enough to soak lemon fully
Salt 1/2 cup
Turmeric 1 teaspoon
Methi Fenugreek seeds 2 teaspoons
Red Chilli powder 3 tbspn
Hing Powder 1 teaspoon
Sesame oil 1 cup approximately

Preparation

Preparation15 min

Cook time15 min

Bring water to boiling point and remove from the stove.Wash and soak the lemon in hot water for 15 minutes. Remove from water and wipe.
Dry roast methi seeds and grind to coarse powder. Mix all the masala red chilli powder, salt and methi seeds in a big container.
Cut the lemon into four pieces. Since it has lot of juice cut lemons carefully, else the juice will enter your eyes. Add the lemon wedges and juice into the masala.
Heat sesame oil for 5 minutes. Add in mustard. Let it splutter and add hing (asafoetida) powder. Remove from stove and wait for oil to cool.
Now add the oil at room temperature to the lemon. Place a lid and leave it to soften for 24 -48 hours. You can mix it once or twice .
After 2 days you can transfer the pickle to a porcelain jar or air tight bottle. You can place this in the fridge.
Lemon takes 4-5 days to soften . Then Lemon Pickle is ready to serve.