Stuffed Lemon Pickle Recipe

Lemon juice – 1 cup
Lemon – 1 kg
Salt – 12 tbsp
Nutmeg – ½ level tsp
Black salt – 3 tsp
Cloves – 8 Nos.
Roasted Asafoetida – 1 tsp
Pepper – 4 tsp
Big cardamoms – 2 Nos.
Cumin seeds – 2 tsp
Cinnamon (powdered) – ½ tsp
Red chilli powder – 3 tsp
Dry ginger powder – 2 tsp
Coriander powder – 2 tsp

Method Of Preparation:
1.Keeping the base intact, slit all the lemons into 4. Remove their seeds.
2.All dry ingredients have to be ground together finely.
3.Stuff the lemon pieces with this powder and then place in a pan. Then on top pour lemon juice.
4.Turn on the heat and cook till the juice comes to a boil.
5.Then cool it and place the pickle in an airtight jar.
6.This jar must be placed in sun for four days. Shake it everyday.
7.The pickle is ready for serving after two weeks.

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