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26 March 2013,00:20 by

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Makes :
1 Jar

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Boil the water in a heavy bottomed vessel. Put in the lemons. Wait till the lemons cooked.
  • Remove from fire. After the lemons gets cold, cut them to the desire shapes.
  • Add powdered salt in the water which the lemons are cooked.
  • Add turmeric powder, slitted green chillies, chilli powder and ginger pieces.
  • Put in the cooked lemon   pieces. Keep it in a pickle jar.
  • Tie its mouth with a thin cloth and keep the jar under the sunlight for 3 to 6 days.
  • Heat the kadai without oil. Fry the mustard seeds and fenugreek to a light brown colour and grind it in the mixie to a fine powder.
  • Again heat the kadai / pan with oil. Tamper with mustard seeds and put in the lemon pieces which has been under the sun.
  • Mix well. Now the lemon pickle is ready.


  • 12 lemons
  • 200 ml water
  • 200 grams powdered salt
  • 1 teaspoon turmeric powder
  • 3 teaspoons chilli powder
  • 20 green chilli
  • 2 inches ginger
  • 100 ml IDHAYAM sesame oil
  • 2 teaspoons asafetida powder
  • 3 teaspoons mustard seeds
  • 2 teaspoons fenugreek

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