Tangy Lemon Pickle Recipe With Kalonji & Rock Salt
Handmade pickles are always the demanding pickles and reasons are very simple - we can trust the ingredients, we can trust the hygiene quality and moreover we all in love with that taste. Being expert in making almost all pickles, my grandmother always the best in making Tangy Lemon Pickle Recipe With Kalonji & Rock Salt. This Tangy Lemon Pickle Recipe is very easy recipe as ingredients are very easily available like spices rock salt, turmeric, chilli, mustard etc. You can also prepare the same recipe with lime.
Ingredients
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16 Lemons
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1 teaspoon Kalonji (Onion Nigella Seeds)
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1 teaspoon Turmeric powder (Haldi)
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1 teaspoon Black pepper powder
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2 tablespoons Mustard oil
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2 tablespoons Rock Salt
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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3 pinch Asafoetida (hing)
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1 teaspoon Red Chilli powder
Instructions
Step 1
To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it
Step 2
Now turn the heat to low and add washed whole lemons in it
Step 3
Let them simmer for 10 to 15 minutes
Step 4
After 15 minutes, turn off the heat and drain out the water from lemons
Step 5
Let them cool completely
Step 6
Now cut them into quarters (or however you desire) and deseed them
Step 7
Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl
Step 8
Now heat mustard oil in tadka pan
Step 9
When oil is that hot that you can see smoke coming from it, add mustard seeds in it
Step 10
Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks
Step 11
Mix it very well and leave for an hour or so, till the spices seep into the lemons
Step 12
Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam