Thursday, 19 January 2017

Instant Lemon Pickle

Instant Lemon Pickle
  • 6-8 fresh lemon
  • 100 gram green chillies
  • 2 inch ginger piece
  • ½ tsp turmeric
  • 1 tbsp salt
Method (How to make instant lemon chilli pickle at home)
  • Wash the lemon, green chillies and ginger wipe with dry cotton cloth, peel the ginger and cut into small pieces.
  • Cut 6 lemon 1 into 8 pieces.
  • Squeeze  juice of 2 lemons.
  • Cut green chillies into ½ ince pieces.
  • Mix everything including turmeric and salt in a frying pan and cook on low flame till lemons become soft.
  • When cool  down completely store in a air tight container and serve after 3-4 days.
  • This pickle can be use for 2-3 months. Keep in dry place and keep in sunlight for 2-3 days.
  • Serve with aloo parathas and gobhi parathas.

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