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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Ripe lemons - 1 1/2 dozen
- Green chillies - 1 cup
- Mustard powder - 1 cup
- Red chilly powder - 1 tbsp
- Salt - 1/4 cup
- Sesame oil - 500 ml
- Fenugreek seed powder(Uluva) - 1 tbsp
- Hing(Kayam) - 1/2 tsp
- Turmeric powder - 1 tsp
- Mustard seeds - 1 tsp
- Dry red chillies - 6 nos
Ingredients
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Instructions
- Cut one dozen lemons into pieces(each four pieces). Peel three lemons and cut each into 4 pieces. Take juice from the three remaining lemons.
- Cut the green chillies, each into two inch pieces.
- Add the lemon and green chilly pieces to a jar along with peeled lemon pieces and lemon juice.
- Add red chilly powder, turmeric powder and salt. Mix well
- Add the mustard powder and fenugreek powder and mix again.
- Add half of the oil and mix.
- Take remaining oil into a frying pan and heat. Add hing. Splutter mustard seeds and finally add red chillies and fry.
- Add this to the pickle and thoroughly mix, up and down. Store in a clean and dry jar.
- Allow to settle at least for two days before use.
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