A flavorful lemon pickle made with fresh lemons, mustard seeds, asafoetida, and a blend of spices. This recipe preserves the lemon in oil, making it a tangy condiment that can be enjoyed for up to two months.
1: To a heated pan, add enough cooking oil.
2: To the heated oil add 1 tsp mustard seeds and a little bit of asafoetida and let the mustard crack.
3: Now add the cut lemon pieces and add some salt as needed.
4: Once the lemon has cooked enough, add 1 tbsp of chilli powder and mix well.
5: Prepare a powder with roasted mustard and fenugreek seeds in equal quantities and add 1 tbsp of this powder to the pickle and mix well.
6: Now the lemon pickle is ready to be served.
