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Seasoned Lemon Pickle

Chef.Foodie's picture
Ingredients
  Lemon pieces 1 Cup (16 tbs)
  Fenugreek seeds 1⁄2 Teaspoon
  Asafoetida 1⁄4 Teaspoon (1 Small Piece)
  Red chilies 10 (Or To Taste)
  Mustard seeds 1⁄2 Teaspoon, powdered
  Turmeric powder 1⁄2 Teaspoon
  Oil 1⁄2 Cup (8 tbs)
Directions

1. Heat a kadai, dry roast the fenugreek seeds to dark brown, and remove. Add one teaspoon of oil to the kadai, fry the asafoetida, remove. Add the chillies, saute one to two 2 minutes, and remove. Cool and powder all the three together. Set aside.
2. Heat the rest of the oil, add the mustard seeds and when done, add the lemon pieces along with the turmeric powder. Saute for 3-5 minutes.
3. Add the prepared powder, and gently mix all of these thoroughly. Add a little salt if necessary.
4. Remove from fire, cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Spicy
Method: 
Mixing
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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