Cheese Bread
May 4, 2012
Iced Tea
May 5, 2012

I do not have to write much about Pickle. I learnt this recipe from my mom. Give it a try. Have fun.

  • 10 Lemon cut into small pieces( used green ones)
  • 1 cup table Salt
  • 2 tbsp  Mustard seeds
  • 1 tsp Methi seeds / fenugreek seeds
  • 3/4 cup Red Chili powder ( I used 1/4 cup extra hot and 1/2 cup regular)

For tempering

  • 2-3 Tbsp Cooking Oil
  • 2 tsp Mustard seeds
  • 1/4 tsp Asafoetida / Hing


  • Mix cut Lemon and salt in a bowl. Then transfer into a well dried, air tight jar and keep aside for 3-4 days. Tilt the jar every day for proper mixing.  After 3-4 days you can see  colour change in the cut Lemon.
  • Dry roast Mustard seeds and Fenugreek seeds separately until  you hear crackling sound.
  • Then make fine powder of dry roasted spices togather.
  • After 4 days, transfer the salted Lemon in to a clean, well dried bowl, add red Chili powder, Mustard- Methi powder. Mix well.
  • Temper with Mustard seeds and Hing. ( Heat oil in a pan, Add Mustard seeds, when you see the seeds crackling, add hing and pour on top of the pickle). Mix well.
  • Again transfer the Pickle to the same jar used before and keep aside for one more day.
  • Ready to serve.

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