Ingredients:
Lemon - 100 nos
Pickle Powder - 1/2 kg (2 Cups)
Garlic - 200 gms
Ginger - 100 gms
Mustard seeds - 2 tbsp
Mustard Powder - 1/4 cup
Turmeric powder - 1/4 cup
Gingely oil - 1 ltre
Curry leaves - a few
Salt - 1/4 cup
Method:
Peel the garlic. Peel the skin and dice the ginger into very small pieces.
In a hard bottom pan heat 1 cup of oil. Fry the lemon in oil till the outer peel becomes slightly brown in colour. Remove from the oil, Drain and cut the lemon pieces into 4. Ensure that the juice is not lost.
Heat another 2 cups of oil in a hard bottom pan. Add mustard seeds and when they splutter add the garlic and ginger. Fry till they turn brown in colour. Add the curry leaves and fry them and remove them from the oil. Add turmeric powder and pickle powder to the hot oil. Add salt and mix thoroughly. Add the lime pieces and mix well. Remove from flame and let it cool. Heat the remaining oil and pour it on top of the pickle.
This pickle will stand good for about an year.
Lemon - 100 nos
Pickle Powder - 1/2 kg (2 Cups)
Garlic - 200 gms
Ginger - 100 gms
Mustard seeds - 2 tbsp
Mustard Powder - 1/4 cup
Turmeric powder - 1/4 cup
Gingely oil - 1 ltre
Curry leaves - a few
Salt - 1/4 cup
Method:
Peel the garlic. Peel the skin and dice the ginger into very small pieces.
In a hard bottom pan heat 1 cup of oil. Fry the lemon in oil till the outer peel becomes slightly brown in colour. Remove from the oil, Drain and cut the lemon pieces into 4. Ensure that the juice is not lost.
Heat another 2 cups of oil in a hard bottom pan. Add mustard seeds and when they splutter add the garlic and ginger. Fry till they turn brown in colour. Add the curry leaves and fry them and remove them from the oil. Add turmeric powder and pickle powder to the hot oil. Add salt and mix thoroughly. Add the lime pieces and mix well. Remove from flame and let it cool. Heat the remaining oil and pour it on top of the pickle.
This pickle will stand good for about an year.
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