Lemon Pickle is a condiment that creates a intense flavor in meals. Here is an easy recipe to make lemon pickle with lemon and simple spices. Very tempting lemon pickle recipe.
![Lemon pickle without oil recipe](http://recipestable.com/wp-content/uploads/2011/03/Lemon-pickle-without-oil-300x212.jpg)
Try the easy recipe of Lemon pickle without oil shown below.
Ready In: 20 minutes
Prep Time: 15 minutes
Cook Time: 3 minutes
This recipe make 6 serving(s).
Ingredients:
- 6 lemons
- ½-cup salt
- ¼-cup red chili powder
- ½-cup sugar
- 3 tsp turmeric powder
- 1 tsp methi seeds
- 1 tsp black mustard seeds
- ¼-tsp hing powder
- Juice of 1 lemon (2-3 lemons in India)
- Large glass jar, approx 2 liters in volume
Method:
- Wash and dry 6 lemons thoroughly.
- There should be no water on the lemons or in your jar.
- Slice off the stalk scar as shown below.
- Cut the lemon into quarters and then cut each quarter into a half along the length.
- Then cut each resulting piece into quarters or thirds.
- Fill the glass jar as you go along.
- Add ½-cup salt ,¼-cup chili powder , ½-cup sugar.
- Add 3 tsp of turmeric powder and shake the jar about to help the powders get to as many lemons as possible.
- Next you need 1 tsp methi seeds, 1 tsp black mustard seeds, ¼ tsp asafetida or hing powder.
- Roast these three ingredients on medium flame for about 4-5 minutes till there is a mouth-watering aroma in your kitchen and the methi seeds look a little tanned.
- They should not look sunburn, just nicely tanned.
- Grind these into powdered and mix to the jar. The lemons should have started oozing juice already.
- Add the juice of 1 lemon.
- The jar must be placed in the sun to cook slowly in its warmth.
- Give it a good shake as you put it out and bring it in each day.
- Lemon pickle should be ready in about 2 months when the peel has softened and is no longer crispy.
- Enjoy!