They say, if life give you lemons, make lemonade. So when my full of life Buaa Abha Sharma Dixit gave me a bag full of lemons, I decided to make Lemon Pickle. That too with the recipe of my grandmother that my buaa had noted down in 1978 - 37 years ago. Waiting a month and a half to start savouring it is going to be very difficult.
Add juice of 10 lemons and keep the jar in sunlight for a
month and a half. Shake it every day. This pickle will be good for years.
25 Lemons
0.5 kg Salt
1 TBSP Heeng (Asafoetida)
100 gm Red Chilly Powder
50 gm Ajwain (Carom)
2 TBSP Methidana (Fenugreek seeds)
2 TBSP Haldi (Turmeric Powder)
Dry Roast Methidana and grind coarsely. Coarsely grind
Ajwain separately and mix all dry ingredients.
Split Lemons into four and fill this mixed masala in it.
Take a glass jar and fumigate it with Heeng fumes. Place
some masala on the base of this jar. Put stuffed lemons and remaining masala in
the jar and keep aside for two days.
Add juice of 10 lemons and keep the jar in sunlight for a
month and a half. Shake it every day. This pickle will be good for years.
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