Nimbu Pickle
A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lemons
|
|
| 5 | teaspoons |
salt
|
|
| 5 | teaspoons |
chili powder
|
|
| 1 | x |
turmeric
pinch |
*
|
| 1 | teaspoon |
hing
|
* |
| 1 | teaspoon |
methi
|
* |
| 5 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lemons
|
|
| 25 | ml |
salt
|
|
| 25 | ml |
chili powder
|
|
| 1 | x |
turmeric
pinch |
*
|
| 5 | ml |
hing
|
* |
| 5 | ml |
methi
|
* |
| 75 | ml |
vegetable oil
|
|
Directions
Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and hing. Spread this mixture over the lemons. Mix thoroughly.
