Ingredients:
Lemon - 10
Cumin seeds - 1 spoon
Curry leaves
Fenugreek powder - 1 spoon
Garlic - 6
Hing - Pinch
Mustard seeds - 1 spoon
Oil
Red chilli powder - 2 spoons
Dried red chillies - 3
Salt to taste - 2 spoons
Turmeric powder - Pinch
Preparation:
1.Take 10 lemons big size and wash them and dry it up with a cloth.
2.Cut the lemon into 8 qtrs equally and remove the seeds.5 lemons squeeze them and take the juice in a bowl.
3.In a bowl take cut lemon pieces,add turmeric powder,crushed garlic,fenugreek powder,red chilli powder,red chilli powder and mix well,now add lemon juice and keep it a side for 3 days in a jar when ever you need you can remove some and add tempering to it or u can temper immediately.
4.Heat some oil in a pan,add red chillies,mustard seeds,cumin seeds and switch off the flame,add hing,curry leaves and rest the mixture to cool down and pour tempering on pickle and mix well.
Lemon - 10
Cumin seeds - 1 spoon
Curry leaves
Fenugreek powder - 1 spoon
Garlic - 6
Hing - Pinch
Mustard seeds - 1 spoon
Oil
Red chilli powder - 2 spoons
Dried red chillies - 3
Salt to taste - 2 spoons
Turmeric powder - Pinch
Preparation:
1.Take 10 lemons big size and wash them and dry it up with a cloth.
2.Cut the lemon into 8 qtrs equally and remove the seeds.5 lemons squeeze them and take the juice in a bowl.
3.In a bowl take cut lemon pieces,add turmeric powder,crushed garlic,fenugreek powder,red chilli powder,red chilli powder and mix well,now add lemon juice and keep it a side for 3 days in a jar when ever you need you can remove some and add tempering to it or u can temper immediately.
4.Heat some oil in a pan,add red chillies,mustard seeds,cumin seeds and switch off the flame,add hing,curry leaves and rest the mixture to cool down and pour tempering on pickle and mix well.
Ingredients:
Lemon - 10
Cumin seeds - 1 spoon
Curry leaves
Fenugreek powder - 1 spoon
Garlic - 6
Hing - Pinch
Mustard seeds - 1 spoon
Oil
Red chilli powder - 2 spoons
Dried red chillies - 3
Salt to taste - 2 spoons
Turmeric powder - Pinch
Preparation:
1.Take 10 lemons big size and wash them and dry it up with a cloth.
2.Cut the lemon into 8 qtrs equally and remove the seeds.5 lemons squeeze them and take the juice in a bowl.
3.In a bowl take cut lemon pieces,add turmeric powder,crushed garlic,fenugreek powder,red chilli powder,red chilli powder and mix well,now add lemon juice and keep it a side for 3 days in a jar when ever you need you can remove some and add tempering to it or u can temper immediately.
4.Heat some oil in a pan,add red chillies,mustard seeds,cumin seeds and switch off the flame,add hing,curry leaves and rest the mixture to cool down and pour tempering on pickle and mix well.
Lemon - 10
Cumin seeds - 1 spoon
Curry leaves
Fenugreek powder - 1 spoon
Garlic - 6
Hing - Pinch
Mustard seeds - 1 spoon
Oil
Red chilli powder - 2 spoons
Dried red chillies - 3
Salt to taste - 2 spoons
Turmeric powder - Pinch
Preparation:
1.Take 10 lemons big size and wash them and dry it up with a cloth.
2.Cut the lemon into 8 qtrs equally and remove the seeds.5 lemons squeeze them and take the juice in a bowl.
3.In a bowl take cut lemon pieces,add turmeric powder,crushed garlic,fenugreek powder,red chilli powder,red chilli powder and mix well,now add lemon juice and keep it a side for 3 days in a jar when ever you need you can remove some and add tempering to it or u can temper immediately.
4.Heat some oil in a pan,add red chillies,mustard seeds,cumin seeds and switch off the flame,add hing,curry leaves and rest the mixture to cool down and pour tempering on pickle and mix well.
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