Tangy Lemon Pickle Recipe With Kalonji & Rock Salt
A vegetarian Indian recipe with lemons, kalonji (onion nigella seeds), turmeric powder (haldi). Ready in 35 min, serves 20.
Curated byAarav Mehta🇮🇳
- 1
To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it
tablespoons mustard oil(2)tablespoons rock salt(2)mustard seeds(1/2 teaspoon) - 2
Now turn the heat to low and add washed whole lemons in it
lemons(16) - 3
Let them simmer for 10 to 15 minutes
- 4
After 15 minutes, turn off the heat and drain out the water from lemons
lemons(16) - 5
Let them cool completely
- 6
Now cut them into quarters (or however you desire) and deseed them
- 7
Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl
turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)tablespoons rock salt(2)red chilli powder(1 teaspoon) - 8
Now heat mustard oil in tadka pan
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon) - 9
When oil is that hot that you can see smoke coming from it, add mustard seeds in it
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon) - 10
Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks
lemons(16)kalonji (onion nigella seeds)(1 teaspoon)pinch asafoetida (hing)(3) - 11
Mix it very well and leave for an hour or so, till the spices seep into the lemons
lemons(16) - 12
Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam
kalonji (onion nigella seeds)(1 teaspoon)tablespoons rock salt(2)
Nutrition Facts
Per serving
Rate this recipe
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Tangy Lemon Pickle Recipe With Kalonji & Rock Salt
A vegetarian Indian recipe with lemons, kalonji (onion nigella seeds), turmeric powder (haldi). Ready in 35 min, serves 20.
Curated byAarav Mehta🇮🇳
Directions
12 steps- 1
To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it
tablespoons mustard oil(2)tablespoons rock salt(2)mustard seeds(1/2 teaspoon) - 2
Now turn the heat to low and add washed whole lemons in it
lemons(16) - 3
Let them simmer for 10 to 15 minutes
- 4
After 15 minutes, turn off the heat and drain out the water from lemons
lemons(16) - 5
Let them cool completely
- 6
Now cut them into quarters (or however you desire) and deseed them
- 7
Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl
turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)tablespoons rock salt(2)red chilli powder(1 teaspoon) - 8
Now heat mustard oil in tadka pan
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon) - 9
When oil is that hot that you can see smoke coming from it, add mustard seeds in it
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon) - 10
Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks
lemons(16)kalonji (onion nigella seeds)(1 teaspoon)pinch asafoetida (hing)(3) - 11
Mix it very well and leave for an hour or so, till the spices seep into the lemons
lemons(16) - 12
Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam
kalonji (onion nigella seeds)(1 teaspoon)tablespoons rock salt(2)
About this recipe
A vegetarian Indian recipe with lemons, kalonji (onion nigella seeds), turmeric powder (haldi). Ready in 35 min, serves 20.
Nutrition Facts
Per serving (20 servings)
Rate this recipe
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