Another variety of lemon pickle to enjoy with curd rice or even with rotis dear friends. ❤️
- 25 lemons
- 100 gms Guntur chilly powder
- 100gmByadgi chilly powder
- Marble sized piece of hing
- 100gms mustard
- 10gms coconut oil heated well and cooled thoroughly.
- Salt. (depending upon the sourness of the lemon)
Cut the lemons into half. Powder the mustard and hing. Mix the chilly powders, mustard and hing, lemon pieces well. Add the oil and store in bottles. Ready for use after a month.