Gujarati Lemon Pickle

1 kg Lemons (Nimbu)
1/2 kg Sugar (Cheeni)
l teaspoon asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Turmeric (Haldi)
3/4 cup Salt (Namak)
How to make lemon pickle (gujarati):
  • Cut each lemon halfway through.
  • Stuff with salt and turmeric powder and put in an airtight jar for one month.
  • The lemons will leave some water.
  • Drain it and cut each lemon into four pieces.
  • In the water mix asafoetida powder, red chili pepper and sugar and pour over the
  • lemons in the jar.
  • Cork tightly.
  • This pickle can keep for two years.

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