Tangy Lemon Pickle Recipe With Kalonji & Rock Salt

Yummy Instant Pickle to spice up any meal on your plate

Roop
Tangy Lemon Pickle Recipe With Kalonji & Rock Salt
331 ratings.

Handmade pickles are always the demanding pickles and reasons are very simple - we can trust the ingredients, we can trust the hygiene quality and moreover we all in love with that taste. Being expert in making almost all pickles, my grandmother always the best in making Tangy Lemon Pickle Recipe With Kalonji & Rock Salt. This Tangy Lemon Pickle Recipe is very easy recipe as ingredients are very easily available like spices rock salt, turmeric, chilli, mustard etc. You can also prepare the same recipe with lime.

Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with the main meal of parathas and yogurt or rice, poriyal and Thakkali Rasam.

If you want to try more pickle recipes, here are a few more of them

  1. Pisarna Manga Recipe (Instant Raw Mango Pickle)
  2. Shalgam Gajar aur Gobhi Ka Achar Recipe
  3. Mustard Green Chilli Pickle Recipe
  4. Ennai Maangai Oorugai Recipe

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Prep in

20 M

Cooks in

15 M

Total in

35 M

Makes:

20 Servings

Ingredients

  • 16 Lemons
  • 1 teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Black pepper powder
  • 2 tablespoons Mustard oil
  • 2 tablespoons Rock Salt
  • 1/2 teaspoon Mustard seeds
  • 3 pinch Asafoetida (hing)
  • 1 teaspoon Red chilli powder

How to make Tangy Lemon Pickle Recipe With Kalonji & Rock Salt

  1. To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it.

  2. Now turn the heat to low and add washed whole lemons in it.

  3. Let them simmer for 10 to 15 minutes.

  4. After 15 minutes, turn off the heat and drain out the water from lemons. Let them cool completely.

  5. Now cut them into quarters (or however you desire) and deseed them. Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl.

  6. Now heat mustard oil in tadka pan. When oil is that hot that you can see smoke coming from it, add mustard seeds in it.

  7. Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks. Mix it very well and leave for an hour or so, till the spices seep into the lemons.

  8. Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam.

Tangy Lemon Pickle Recipe With Kalonji & Rock Salt is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens

Last Modified On Wednesday, 20 June 2018 23:54
     
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