Lemons are an excellent source of vitamin C and having many many health benefits. We consume it in many recipes just like drinks, chaats, sabzis, cakes, desserts, syrups, soups, pickles etc etc. Today I am writing the recipe of oil and preservative free spicy lemon pickle. Here below is the full details:
Ingredients
8 medium sized lemons
1.5 tsp of black salt or salt or sendha namak
1 tsp of red chili powder
1 tsp of garam masala
1tsp of turmeric powder
1/2 tsp of black pepper powder
1 tsp of fenugreek powder (optional)
1/4 tsp of ajvain (optional)
Method1. Wash the lemons and dry it with a clean cloth.
2. Cut the lemons into desired pieces.
3. Now take these lemons pieces in a glass or ceramic bowl. Add salt or black salt or sendha namak, red chili powder, turmeric, black pepper powder, fenugreek powder, ajvain and garam masala. Mix all thoroughly with lemons pieces with hand or with two forks.
4. Now put it into a sterlized and dry glass bottle.
5. Keep it in the sun for 1 week days or till its peels slightly tender. Shake everyday. For getting it tender, it may take one week or even more days, depending on the weather of the place.
6. Chatpata sour lemon pickle is ready to enjoy.
7. Keep it in the refrigerator as it is oil free and without preservative.Generally, I keep in chill tray of refrigerator.
Tips
1. For vrats and fasts, use sendha salt for making this pickle.
2. Black salt enhances its taste. So add both the salt or any one.
3. Always use the dry spoon for taking out the pickle from bottle.
4. Shake bottle twice a day till it gets ready.
Enjoy Healthy cooking!!!
See these posts too:
Lemon Peels Pickle
Kharbooja Pickle
Fresh Green Pepper corn in Lime Juice
Chatpate Orange Peels
Fresh chilies in Vinegar
Plain Sawalee or Mathri
Mathi or Mathiyan
Bamboo shoots Pickle
Mooli Parantha
Besan Ka Parantha
Ajvain Leaves (ornamental) Parantha
Boiled rice Parantha
Ajvaini Lachha Parantha
Methi Wali Makki roti
Madan/Matan Pickle
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
8 medium sized lemons
1.5 tsp of black salt or salt or sendha namak
1 tsp of red chili powder
1 tsp of garam masala
1tsp of turmeric powder
1/2 tsp of black pepper powder
1 tsp of fenugreek powder (optional)
1/4 tsp of ajvain (optional)
Method1. Wash the lemons and dry it with a clean cloth.
2. Cut the lemons into desired pieces.
4. Now put it into a sterlized and dry glass bottle.
5. Keep it in the sun for 1 week days or till its peels slightly tender. Shake everyday. For getting it tender, it may take one week or even more days, depending on the weather of the place.
6. Chatpata sour lemon pickle is ready to enjoy.
7. Keep it in the refrigerator as it is oil free and without preservative.Generally, I keep in chill tray of refrigerator.
Tips
1. For vrats and fasts, use sendha salt for making this pickle.
2. Black salt enhances its taste. So add both the salt or any one.
3. Always use the dry spoon for taking out the pickle from bottle.
4. Shake bottle twice a day till it gets ready.
Enjoy Healthy cooking!!!
See these posts too:
Lemon Peels Pickle
Kharbooja Pickle
Fresh Green Pepper corn in Lime Juice
Chatpate Orange Peels
Fresh chilies in Vinegar
Plain Sawalee or Mathri
Mathi or Mathiyan
Bamboo shoots Pickle
Mooli Parantha
Besan Ka Parantha
Ajvain Leaves (ornamental) Parantha
Boiled rice Parantha
Ajvaini Lachha Parantha
Methi Wali Makki roti
Madan/Matan Pickle
----------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
