Ingredients:
1/2 kg medium size lemon
100 gm salt
50 gm fenugreek
50 gm fennel (sauf)
Red chili
1 small bowl mustard oil
Method:
- wash it with clean water and wipe it and add salt in it.
- keep it in a air tight container for 20-25 days and shake the container in the interval.
- when lemon thaw then add fenugreek, fennel (sauf) ,red chili powder and mustard oil
- Leave it 2-3 days more in sun light now lemon pickle is ready to eat.
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