This is a Lemon pickle which I made with the used peels. I had used the juice to make a mixed vegetable pickle, but didn’t have the heart to throw the rind away as it was so fresh and fragrant. I used some vinegar to preserve the pickle instead of adding more lemon juice to it.
- Rind of 32 small lemons
- 150 gms Guntur chillies
- 150 gms Byadgi chillies
- Marble sized piece of hing
- 100 gms mustard
- 2 tbsp methi seeds
- 200 gms salt
- Half a cup of vinegar
- Half a cup of oil heated well and cooled thoroughly
Roast the chillies with 2 tbsps of oil .Dry roast the methi till a rich brown. Dry roast the mustard till it splutters. Dry roast hing till it gives it’s aroma. Powder the ingredients together. Quarter the lemon rind. Mix the masala, salt, vinegar and oil and store in a glass bottle or ceramic jar. Use after a month.
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