Lemon pickle
Today we will make sweet and sour lemon pickle.
1 kg lemon washes them 3-4 times.
And then wash them once again with Luke warm water by adding 2tbs salt to it. Now cut them into four pieces and remove seed.
Add 1 big spoon mustard oil to a dry pressure cooker. Add lemon and 2tbs salt to avoid bitterness in pickle. Mix it well cooks until there are 1-2 whistles on medium flame. Lemons should be completely cooked before adding sugar.
After adding sugar lemons will not soften any further add lemons to a pan.
Add half kg sugar; mix it carefully as lemons are soft. If less sugar is added, pickle can get bitter. You can add more sugar if you want but do not add less than half kg sugar.
Stir it on medium flame after sugar it completely melted. adds Kashmiri red chili powder.
Kashmiri red chili is for color it's not spicy,
Add 1 spoon red chili powder.
Add 2spoon garam masala,
A lit bit Asafetida,
Half a spoon carom seeds
Add 2tbs black salt
Do not add water
Do not store this pickle in copper, brass or Aluminum
While taking out pickle from the container make sure the spoon is dry and clean. Do not overcook it or else lemons will become hard.
When its consistency becomes like honey you will know it's ready. Add to container when it cools down and container should be dry and clean.
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